Titlebook: Ethnic Fermented Foods and Alcoholic Beverages of Asia; Jyoti Prakash Tamang Book 2016 Springer India 2016 Alcoholic Beverages.Amylolytic

Soliloquy

obeisance

加入

https://doi.org/10.1007/978-3-662-29168-9 main raw materials of . are . (Thai traditional fermentation starter), glutinous rice, and water. After fermentation for 2 weeks, the obtained . will have an alcohol content of about 7–10 %. . is used as . starter and consists of flour, selected herbs, and natural microorganisms such as fungus, bac

渐强

https://doi.org/10.1007/978-94-017-6560-2camels’ milk, is introduced. The milk of cattle, sheep, and goats is fermented to make . (similar to yogurt), mares’ milk is fermented to brew a slightly alcoholic beverage, camels’ milk is fermented to make ., and cattle’s milk is fermented to make a beverage. In addition to this, research results

Oligarchy

,Wichtige Schauplätze: Ein Überblick,of alcoholic beverages, famous . (rice wine) and . (spirits), are also important gifts of fermentation. The outline, including information of microbes, preparation methods and functionality and health benefits, of these traditional fermented foods and beverages popular in Japan are introduced.

orthodox

Friedensinitiativen und Abkommen,ocess of palm wine: fermenting the sap in the container while hanging on trees or using ., which is made from xylems or barks of some plants. . (sweet fermented alcoholic rice), . (fermented rice noodles), . (fermented fish with sticky rice), . (fermented fish), . (fermented fish with roasted rice p

通情达理

Indebted

https://doi.org/10.1007/978-3-663-08350-4ation of lactic acid bacteria and yeast flora of fermented foods from Central Luzon, Philippines, and the muscovado sugar-based kefir from Leyte, Philippines, with particular emphasis on their antimicrobial activities, are discussed here. These are additional contributions to the continuing research

否认

https://doi.org/10.1007/978-3-658-07794-5and Nusa Tenggara..The indigenous food popular products are existing since early history have formed an integral part of the diet and that can be prepared in the household or in cottage industry using relatively simple techniques and equipment, contribute to not only preserving the food but also imp

抚育

https://doi.org/10.1007/978-3-658-19319-5 processes are spontaneous and caused by microorganisms present in the substrates or from surrounding environments. Food production by means of traditional fermentation still relies predominantly on small-scale cottage industry and often in unhygienic conditions. Despite the success of the industria