| 书目名称 | Ethnic Fermented Foods and Alcoholic Beverages of Asia | | 编辑 | Jyoti Prakash Tamang | | 视频video | | | 概述 | The first book on fermented foods and beverages of Asia with details on microbiology, nutrition and health-promoting benefits.Provides an up-to-date review of fermented food and beverages of Asia.Cove | | 图书封面 |  | | 描述 | Asia has a long history of preparation and consumption of various types of ethnic fermented foods and alcoholic beverages based on available raw substrates of plant or animal sources and also depending on agro-climatic conditions of the regions. Diversity of functional microorganisms in Asian ethnic fermented foods and alcoholic beverages consists of bacteria (Lactic acid bacteria and .Bacillus. species, micrococcii, etc.), amylolytic and alcohol-producing yeasts and filamentous moulds. Though there are hundreds of research articles, review papers, and limited books on fermented foods and beverages, the present book: .Ethnic Fermented Foods and Alcoholic Beverages of Asia .is the first of this kind on compilation of various ethnic fermented foods and alcoholic beverages of Asia. This book has fifteen chapters covering different types of ethnic fermented foods and alcoholic beverages of Asia. Some of the authors are well-known scientists and researchers with vast experiences in the field of fermented foods and beverages who include Prof. Tek Chand Bhalla, Dr. Namrata Thapa (India), Prof. Yearul Kabir and Dr. Mahmud Hossain (Bangladesh), Prof. Tika Karki (Nepal), Dr. Saeed Akhtar (Pa | | 出版日期 | Book 2016 | | 关键词 | Alcoholic Beverages; Amylolytic Starters; Ethnic Fermented Foods; Lactic Acid Bacteria; Microorganisms | | 版次 | 1 | | doi | https://doi.org/10.1007/978-81-322-2800-4 | | isbn_softcover | 978-81-322-3841-6 | | isbn_ebook | 978-81-322-2800-4 | | copyright | Springer India 2016 |
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发表于 2025-3-21 16:18:50
