Indigenous Fermented Foods of South Asia

V.K. Joshi

• Publisher: CRC Press
• Year: 2016
• Print ISBN: 9781439887837
• eBook ISBN: 9781439887905
• Edition: 1
• Topic: Technology & Engineering
• Subtopic: Food Science
• Index: Technology & Engineering

Indigenous Fermented Foods of South Asia covers the foods of India, Pakistan, Bangladesh, Sri Lanka, Nepal, Bhutan, Maldives, and Afghanistan. For each type of food, its microbiology, biochemistry, biotechnology, quality, and nutritional value is covered in depth.The book discusses numerous topics including various types of fermented foods, their o

Table of contents

• Front Cover
• Contents
• Series Preface
• Preface
• About the Book
• Editor
• Contributors
• Chapter 1 - Indigenous Fermented: An Overview
• Chapter 2 - Diversity of Indigenous Fermented Foods and Beverages of South Asia
• Chapter 3 - Microbiology and Biochemistry of Indigenous Fermented Foods
• Chapter 4 - Traditional Fermented Foods: Composition and Nutritive Value
• Chapter 5 - Quality and Safety of Indigenous Fermented Foods
• Chapter 6 - Health-Related Issues and Indigenous Fermented Products
• Chapter 7 - Cereal-Based Non-Alcoholic Indigenous Fermented Foods
• Chapter 8 - Indigenous Fermented Foods Involving Acid Fermentation
• Chapter 9 - Indigenous Alcoholic Beverages of South Asia
• Chapter 10 - Acetic Acid Fermented Food Products
• Chapter 11 - Indigenous Fermented Foods: Fermented Meat Products, Fish and Fish Products, Alkaline Fermented Foods, Tea, and Other Related Products
• Chapter 12 - Technology of Mushroom Production and Its Postharvest Technology
• Chapter 13 - Biotechnology and Traditional Fermented Foods
• Chapter 14 - Industrialization, Socioeconomic Conditions and Sustainability of Indigenous Fermented Foods
• Back Cover