大葉大學圖書館 |

Ethnic fermented foods and alcoholic beverages of Asia[electronic resource] /

紀錄類型:	書目-電子資源 : Monograph/item
杜威分類號:	664.024
書名/作者:	Ethnic fermented foods and alcoholic beverages of Asia/ edited by Jyoti Prakash Tamang.
其他作者:	Tamang, Jyoti Prakash.
出版者:	New Delhi : : Springer India :, 2016.
面頁冊數:	xiii, 409 p. : : ill. (some col.), digital ;; 24 cm.
Contained By:	Springer eBooks
標題:	Fermented foods - Asia.
標題:	Fermented beverages - Asia.
標題:	Chemistry.
標題:	Food Science.
標題:	Nutrition.
標題:	Microbiology.
標題:	Applied Microbiology.
ISBN:	9788132228004
ISBN:	9788132227984
內容註:	1. History of Fermented Foods in Northeast Asia -- 2. Ethnic Fermented Foods and Beverages of India -- 3. Ethnic Fermented Foods and Beverage of Bangladesh -- 4. Ethnic Fermented Foods of Nepal -- 5. Ethnic Fermented Foods of Pakistan -- 6. Ethnic Fermented Foods and Beverages of Sri Lanka -- 7. Ethnic Fermented Foods and Beverage of Thailand -- 8. Ethnic Fermented Foods And Beverages of Mongolia -- 9. Ethnic Fermented Foods and Alcoholic Beverages of Japan -- 10. Ethnic Fermented Foods and Beverages of Cambodia -- 11. Ethnic Fermented Foods and Beverages of Korea -- 12. Ethnic Fermented Foods and Beverage of Iran -- 13. Ethnic Fermented Foods of the Philippines with Reference to Lactic Acid Bacteria and Yeasts -- 14. Ethnic Fermented Foods and Beverages of Indonesia -- 15. Ethnic Fermented Foods and Beverages of Vietnam.
摘要、提要註:	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 (Pakistan), Prof. Sagarika Ekanayake (Sri Lanka), Dr. Werasit Sanpamongkolchai (Thailand), Prof. Sh. Demberel (Mongolia), Dr. Yoshiaki Kitamura, Dr. Ken-Ichi Kusumoto, Dr. Yukio Magariyama, Dr. Tetsuya Oguma, Dr. Toshiro Nagai, Dr. Soichi Furukawa, Dr. Chise Suzuki, Dr. Masataka Satomi, Dr. Kazunori Takamine, Dr. Naonori Tamaki and Dr. Sota Yamamoto (Japan), Prof. Dong-Hwa Shin, Prof. Cherl-Ho Lee, Dr. Young-Myoung Kim, Dr. Wan-Soo Park Dr. Jae-Ho Kim (South Korea) Dr. Maryam Tajabadi Ebrahimi (Iran), Dr. Francisco B. Elegado (Philippines), Prof. Ingrid Suryanti Surono (Indonesia), Dr. Vu Nguyen Thanh (Vietnam) Researchers, students, teachers, nutritionists, dieticians, food entrepreneurs, agriculturalist, government policy makers, ethnologists, sociologists and electronic media persons may read this book who keep interest on biological importance of Asian fermented foods and beverages.
電子資源:	http://dx.doi.org/10.1007/978-81-322-2800-4

Ethnic fermented foods and alcoholic beverages of Asia[electronic resource] /
Ethnic fermented foods and alcoholic beverages of Asia[electronic resource] /edited by Jyoti Prakash Tamang. - New Delhi :Springer India :2016. - xiii, 409 p. :ill. (some col.), digital ;24 cm.

1. History of Fermented Foods in Northeast Asia -- 2. Ethnic Fermented Foods and Beverages of India -- 3. Ethnic Fermented Foods and Beverage of Bangladesh -- 4. Ethnic Fermented Foods of Nepal -- 5. Ethnic Fermented Foods of Pakistan -- 6. Ethnic Fermented Foods and Beverages of Sri Lanka -- 7. Ethnic Fermented Foods and Beverage of Thailand -- 8. Ethnic Fermented Foods And Beverages of Mongolia -- 9. Ethnic Fermented Foods and Alcoholic Beverages of Japan -- 10. Ethnic Fermented Foods and Beverages of Cambodia -- 11. Ethnic Fermented Foods and Beverages of Korea -- 12. Ethnic Fermented Foods and Beverage of Iran -- 13. Ethnic Fermented Foods of the Philippines with Reference to Lactic Acid Bacteria and Yeasts -- 14. Ethnic Fermented Foods and Beverages of Indonesia -- 15. Ethnic Fermented Foods and Beverages of Vietnam.

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 (Pakistan), Prof. Sagarika Ekanayake (Sri Lanka), Dr. Werasit Sanpamongkolchai (Thailand), Prof. Sh. Demberel (Mongolia), Dr. Yoshiaki Kitamura, Dr. Ken-Ichi Kusumoto, Dr. Yukio Magariyama, Dr. Tetsuya Oguma, Dr. Toshiro Nagai, Dr. Soichi Furukawa, Dr. Chise Suzuki, Dr. Masataka Satomi, Dr. Kazunori Takamine, Dr. Naonori Tamaki and Dr. Sota Yamamoto (Japan), Prof. Dong-Hwa Shin, Prof. Cherl-Ho Lee, Dr. Young-Myoung Kim, Dr. Wan-Soo Park Dr. Jae-Ho Kim (South Korea) Dr. Maryam Tajabadi Ebrahimi (Iran), Dr. Francisco B. Elegado (Philippines), Prof. Ingrid Suryanti Surono (Indonesia), Dr. Vu Nguyen Thanh (Vietnam) Researchers, students, teachers, nutritionists, dieticians, food entrepreneurs, agriculturalist, government policy makers, ethnologists, sociologists and electronic media persons may read this book who keep interest on biological importance of Asian fermented foods and beverages.

ISBN: 9788132228004

Standard No.: 10.1007/978-81-322-2800-4doiSubjects--Topical Terms:

669502
Fermented foods
--Asia.

LC Class. No.: TP248.65.F66

Dewey Class. No.: 664.024

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