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By V.K. Joshi

Indigenous Fermented meals of South Asia covers the meals of India, Pakistan, Bangladesh, Sri Lanka, Nepal, Bhutan, Maldives, and Afghanistan. for every kind of nutrients, its microbiology, biochemistry, biotechnology, caliber, and dietary price is roofed in depth.

The ebook discusses quite a few subject matters together with a number of forms of fermented meals, their starting place, background and ethnicity, the function of fermented meals in health and wellbeing, and the microbiology and biochemistry of indigenous fermented meals. The composition and nutritive worth of fermented meals also are addressed in addition to different features relating to caliber and defense, together with the toxicity of indigenous fermented foods.

Specific chapters are dedicated to the coaching of indigenous fermented foods—including cereal-based fermented meals, vinegars, milk items, mushrooms, alcoholic fermented items, and fruit and vegetable products—as good because the indigenous applied sciences used to supply them.

The biotechnological points of indigenous fermented items and molecular recommendations hired are defined besides matters relating to industrialization, socio-economic stipulations, and the sustainability of indigenous fermented meals. Drawing upon the services from leaders within the box, the publication consolidates an important volume of recent information on South Asian meals, making this a priceless source for all these attracted to fermented meals.

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Extra resources for Indigenous fermented foods of South Asia

Sample text

4 Scientific Journey of Fermentation To the early societies, the transformation of basic food materials into fermented foods was both a mystery and a miracle. , 2012). , 1970). In the late 1700s, Lavoisier showed that in the process of transforming sugar to alcohol and carbon dioxide (as in beer and wine), the weight of the former that was consumed in the process equaled the weight of the latter produced. In 1810, Guy-Lussac summarized the process with the famous equation that C6H12O6 yielding C2H5OH + 2CO2.

It is equally pertinent to know how the fermentation originated and contributed to the development of the sensory qualities of the products. The role of fermented foods in the social fabric of the peoples of South Asia is considered in this text. Are these foods safe to consume and to what extent? What constraints these products face, and how science and technology can be applied to them, needs considerable attention. Like other countries of the world, those in South Asia—India, Pakistan, Bangladesh, Srilanka, Nepal, Bhutan, Afghanistan, and the Maldives—have contributed to the production of indigenous fermented foods, and which products are made in which country employing which processes have been documented.

1994. Indian Food: A Historical Companion. H. 1996. Handbook of Indigenous Fermented Food. 2nd edition. R. 2003. Handbook of Fermented Functional Foods. B. M. 2008. Handbook of Fermented Functional Food. 2nd edition, CRC Press Taylor & Francis, Boca Raton, FL. calendar of Vikram); using other methods of calculations, it is approximately 2500 vp (Upadhyay, 1967). , 2012). Bread-making probably originated in Egypt over 3500 years ago. Several triangular loaves of bread have been found in ancient tombs.

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