Author : RINI KAMSI DR PHILIP MODY
Publisher : Archers & Elevators Publishing House
Page : pages
File Size : 21,30 MB
Release :
Category : Antiques & Collectibles
ISBN : 9386501368
Author : DR PHILIP MODY, DR YAB RAJIV CAMDER
Publisher : Archers & Elevators Publishing House
Page : pages
File Size : 19,64 MB
Release :
Category : Antiques & Collectibles
ISBN : 9390996333
Author : Sudhanshu Kumar Jain
Publisher :
Page : 564 pages
File Size : 40,80 MB
Release : 1996
Category : Biology, Economic
ISBN :
Author : Jyoti Prakash Tamang
Publisher : Springer Nature
Page : 687 pages
File Size : 22,49 MB
Release : 2020-03-02
Category : Technology & Engineering
ISBN : 9811514860
This book provides detailed information on the various ethnic fermented foods and beverages of India. India is home to a diverse food culture comprising fermented and non-fermented ethnic foods and alcoholic beverages. More than 350 different types of familiar, less-familiar and rare ethnic fermented foods and alcoholic beverages are traditionally prepared by the country’s diverse ethnic groups, and include alcoholic, milk, vegetable, bamboo, legume, meat, fish, and cereal based beverages. Most of the Indian ethnic fermented foods are naturally fermented, whereas the majority of the alcoholic beverages have been prepared using dry starter culture and the ‘back-sloping’ method for the past 6,000 years. A broad range of culturable and unculturable microbiomes and mycobiomes are associated with the fermentation and production of ethnic foods and alcoholic drinks in India. The book begins with detailed chapters on various aspects including food habits, dietary culture, and the history, microbiology and health benefits of fermented Indian food and beverages. Subsequent chapters describe unique and region-specific ethnic fermented foods and beverages from all 28 states and 9 union territories. In turn the classification of various ethnic fermented foods and beverages, their traditional methods of preparation, culinary practices and mode of consumption, socio-economy, ethnic values, microbiology, food safety, nutritional value, and process optimization in some foods are discussed in details with original pictures. In closing, the book addresses the medicinal properties of the fermented food products and their health benefits, together with corresponding safety regulations.
Author : Gary J. Martin
Publisher : Springer
Page : 285 pages
File Size : 13,85 MB
Release : 2014-07-29
Category : Nature
ISBN : 1461524962
Ethnoecology has blossomed in recent years into an important science because of the realization that the vast body of knowledge contained in both indigenous and folk cultures is being rapidly lost as natural ecosystems and cultures are being destroyed by the encroachment of development. Ethnobotany and ethnozoology both began largely with direct observations about the ways in which people used plants and animals and consisted mainly of the compilation of lists. Recently, these subjects have adopted a much more scientific and quantitative methodology and have studied the ways in which people manage their environment and, as a consequence, have used a much more ecological approach. This manual of ethnobotanical methodology will become an essential tool for all ethnobiologists and ethnoecologists. It fills a significant gap in the literature and I only wish it had been available some years previously so that I could have given it to many of my students. I shall certainly recommend it to any future students who are interested in ethnoecology. I particularly like the sympathetic approach to local peoples which pervades this book. It is one which encourages the ethnobotanical work by both the local people themselves and by academically trained researchers. A study of this book will avoid many of the arrogant approaches of the past and encourage a fair deal for any group which is being studied. This manual promotes both the involvement oflocal people and the return to them of knowledge which has been studied by outsiders.
Author : Kenji Hirasa
Publisher : CRC Press
Page : 232 pages
File Size : 38,47 MB
Release : 1998-06-16
Category : Technology & Engineering
ISBN : 9780585367552
Offers concise coverage of spices and herbs from basic science to the most recent developments in spice functions and applications. Introduces a new patterning theory of extensive spice use in various types of food preparations.
Author : Jean-Claude Pecker
Publisher : Cambridge University Press
Page : 279 pages
File Size : 43,79 MB
Release : 2006-06
Category : Science
ISBN : 0521858984
Many of the world's leading players in cosmology look at the strengths and weaknesses of the current big bang model in explaining certain puzzling data. A comprehensive coverage of the expanding field of cosmology, this text will be valuable for graduate students and researchers in cosmology and theoretical astrophysics.
Author : Jean Yves Gerlitz
Publisher :
Page : 102 pages
File Size : 28,46 MB
Release : 2014
Category : Hindu Kush-Himalayan Region
ISBN : 9789291153077
Author : Fidel Toldrá
Publisher : John Wiley & Sons
Page : 575 pages
File Size : 25,14 MB
Release : 2008-04-15
Category : Technology & Engineering
ISBN : 0470376341
An internationally respected editorial team and array of chapter contributors has developed the Handbook of Fermented Meat and Poultry, an updated and comprehensive hands-on reference book on the science and technology of processing fermented meat and poultry products. Beginning with the principles of processing fermented meat and ending with discussions of product quality, safety, and consumer acceptance, the book takes three approaches: background and principles; product categories; and product quality and safety. The historical background on the fermentation of meat and poultry products is followed by a series of discussions on their science and technology: curing, fermentation, drying and smoking, basic ingredients (raw product, additives, spices, and casings), and starter cultures. Coverage of product categories details the science and technology of making various fermented meat and poultry products from different parts of the world, including: semidry-fermented sausages (summer sausage), dry-fermented sausages (salami), sausages from other meats, and ripened meat products (ham). Product quality and safety is probably the most important aspect of making fermented meat and poultry because it addresses the question of consumer acceptance and public health safety. While a processor may produce a wonderful sausage, the product must ultimately satisfy the consumer in terms of color, texture, taste, flavor, packaging, and so on. In the current political and social climate, food safety has a high priority. Coverage includes issues such as spoilage microorganisms, pathogens, amines, toxins, HACCP and disease outbreaks.
Author : Nirmala Chongtham
Publisher : CRC Press
Page : 225 pages
File Size : 14,75 MB
Release : 2020-10-25
Category : Health & Fitness
ISBN : 1000202178
Bamboo is an ordinary plant with extraordinary properties. With its high growth rate and self-renewing ability, bamboo’s sustainability is unparalleled. Bamboo is an important resource for a healthy planet, and its shoots hold manifold nutritional benefits. Based on 18 years of research, Bamboo Shoot: Superfood for Nutrition, Health and Medicine details health-promoting bioactive compounds found in bamboo and offers practical guidance on how this vegetable, bamboo shoot, is used for food fortification. Already a delicacy in many Asian countries, bamboo shoots aid in the prevention of cardiovascular disease, cancer, diabetes, hypertension and obesity. Exploring the tradition and culture of bamboo in Asian countries, this book also provides information on the science behind the nutritional value of bamboo shoots. Written by individuals with expertise in bamboo shoot nutrition and fully illustrated in colour, this book reveals the antioxidant activity of bamboo shoots and discusses the potential for bamboo to be used as an ingredient in functional foods and nutraceuticals. This highly practical book discusses processing and packaging of shoots for long term storage and using bamboo in the development of novel food products. Features: Elucidates the nutrients and phytochemicals in over 30 bamboo species and includes a glossary of scientific names Highlights the nutraceutical and antioxidant properties of bamboo Describes novel healthy food products fortified with bamboo shoots and provides food recipes using bamboo Explains how bamboo can help countries achieve their sustainable development goals, from poverty reduction, food security, improved nutrition and prevention of diseases to climate change mitigation and inclusive green economic development Aimed at professionals in the nutrition and food processing industry, this book appeals to those with an interest in incorporating bamboo into a healthier lifestyle. Endorsements This is a unique book interestingly crafted to highlight the important nutritional, health and medicinal aspects of Bamboo, an area that is greatly underexplored. It will bring awareness that bamboo shoots are a low calorie, high fibre nutritious vegetable packed with vitamins and minerals. - Prof. Cherla Sastry, Founding Director General INBAR and Adjunct Professor, University of Toronto, Canada This book brings a series of answers to all questions related to bamboo as a superfood [and will] enlighten readers how to transform bamboo shoots using either traditional or modern techniques, how to package them and how to use them as a functional and nutraceutical food. It also provides a series of cooking recipes for healthy eating while we enjoy our food. - Ximena Londoño, Founder, A Bamboo and Guadua Paradise, Colombia
