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The Resource Indigenous fermented foods of South Asia, edited by V.K. Joshi

Indigenous fermented foods of South Asia, edited by V.K. Joshi

Label
Indigenous fermented foods of South Asia
Title
Indigenous fermented foods of South Asia
Statement of responsibility
edited by V.K. Joshi
Contributor
Editor
Subject
Language
eng
Summary
Indigenous Fermented Foods of South Asia covers the foods of India, Pakistan, Bangladesh, Sri Lanka, Nepal, Bhutan, Maldives, and Afghanistan. For each type of food, its microbiology, biochemistry, biotechnology, quality, and nutritional value is covered in depth. The book discusses numerous topics including various types of fermented foods, their origin, history and ethnicity, the role of fermented foods in health, and the microbiology and biochemistry of indigenous fermented foods. The composition and nutritive value of fermented foods are also addressed along with other aspects related to quality and safety, including the toxicity of indigenous fermented foods. Specific chapters are devoted to the preparation of indigenous fermented foods -- including cereal-based fermented foods, vinegars, milk products, mushrooms, alcoholic fermented product,, and fruit and vegetable products -- as well as the indigenous technologies used to produce them. The biotechnological aspects of indigenous fermented products and molecular techniques employed are explained along with issues related to industrialization, socio-economic conditions, and the sustainability of indigenous fermented foods. Drawing upon the expertise from leaders in the field, the book consolidates a significant amount of new data on South Asian foods, making this a valuable resource for all those interested in fermented foods
Member of
Cataloging source
YDXCP
Illustrations
illustrations
Index
index present
LC call number
TP371.44
LC item number
.I53 2016
Literary form
non fiction
Nature of contents
bibliography
http://library.link/vocab/relatedWorkOrContributorDate
1955-
http://library.link/vocab/relatedWorkOrContributorName
Joshi, V. K.
Series statement
Fermented foods and beverages series
http://library.link/vocab/subjectName
  • Fermented foods
  • Fermented foods
  • South Asia
Label
Indigenous fermented foods of South Asia, edited by V.K. Joshi
Instantiates
Publication
Copyright
Bibliography note
Includes bibliographical references and index
Carrier category
volume
Carrier category code
  • nc
Carrier MARC source
rdacarrier
Content category
text
Content type code
  • txt
Content type MARC source
rdacontent
Control code
934673580
Dimensions
26 cm
Extent
xxix, 885 pages
Isbn
9781439887837
Media category
unmediated
Media MARC source
rdamedia
Media type code
  • n
Other physical details
illustrations
System control number
(OCoLC)934673580
Label
Indigenous fermented foods of South Asia, edited by V.K. Joshi
Publication
Copyright
Bibliography note
Includes bibliographical references and index
Carrier category
volume
Carrier category code
  • nc
Carrier MARC source
rdacarrier
Content category
text
Content type code
  • txt
Content type MARC source
rdacontent
Control code
934673580
Dimensions
26 cm
Extent
xxix, 885 pages
Isbn
9781439887837
Media category
unmediated
Media MARC source
rdamedia
Media type code
  • n
Other physical details
illustrations
System control number
(OCoLC)934673580

Library Locations

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      1020 Lowry Street, Columbia, MO, 65201, US
      38.944491 -92.326012
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