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The cuisine of South Asia is covered in this book. The microbiology, biochemistry, biotechnology, quality, and nutritional worth of each type of food are all thoroughly discussed. Numerous topics are covered in the book, including various indigenous fermented food types, the benefits of eating them for health, and issues with their quality and safety. The creation of indigenous fermented foods, such as those made from cereal, vinegars, milk products, mushrooms, alcoholic fermented foods, and fruit and vegetable products, as well as the indigenous technology used to make them, are the subject of separate chapters. The sustainability of indigenous fermented foods as well as challenges relating to industrialization and socioeconomic situations are also explored.
Language
English
Series Title
Fermented Foods and Beverages
Publisher
CRC Press
Book Format
Hardcover
Original Languages
English
Number of Pages
886
Author
V K Joshi
Title
Indigenous Fermented Foods of South Asia
ISBN-13
9781439887837
Publication Date
December, 2015
Assembled Product Dimensions (L x W x H)
10.10 x 7.20 x 2.00 Inches
ISBN-10
1439887837
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