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Indigenous fermented foods of South Asia by Joshi, V. K is a nonfiction available to read on EtoBox.

What is Indigenous fermented foods of South Asia about?

Covering different aspects of traditional fermented foods in South Asia, this volume details the indigenous fermented foods of India, Pakistan, Bangladesh, Sri Lanka, Nepal, Bhutan, the Maldives, and Myanmar. For each food type, it addresses the microbiology, biochemistry, biotechnology, quality, and nutritional value. 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 origin, history and ethnicity, the role of fermented foods in health, and the microbiology and biochemistry of indigenous fermented foods. The composition and nutritive value of fermented foods are also addressed along with other aspects related to quality and safety, including the toxicity of indigenous fermented foods. Specific chapters are devoted to the preparation of indigenous fermented foods-including cereal-based fermented foods, vinegars, milk products, mushrooms, alcoholic fermented products, and fruit and vegetab

Who reads Indigenous fermented foods of South Asia?

Author

Joshi, V. K

Publisher

CRC Press LLC

Published

2016

Language

EN

ISBN

9781439887905

Category

nonfiction

Subjects

Science, Engineering, Stem