Himalayan Fermented Foods

Dr. Jyoti Prakash Tamang, one of the leading authorities on food microbiology, has studied Himalayan fermented foods and beverages for the last twenty-two years. His comprehensive

Author: Jyoti Prakash Tamang

Publisher: CRC Press

ISBN: 1420093258

Category: Technology & Engineering

Page: 216

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The magnificent Himalayan Mountains, the highest in the world and home to the famed Mount Everest and K2, are also imbued with a rich diversity of ethnic fermented foods. Dr. Jyoti Prakash Tamang, one of the leading authorities on food microbiology, has studied Himalayan fermented foods and beverages for the last twenty-two years. His comprehensive volume, Himalayan Fermented Foods: Microbiology, Nutrition, and Ethnic Values catalogs the great variety of common as well as lesser-known fermented foods and beverages in the Himalayan region. This volume begins with an introduction to the Himalayas and the Himalayan food culture. Using a consistent format throughout the book, Dr. Tamang discusses fermented vegetables, legumes, milk, cereals, fish and meat products, and alcoholic beverages. Each chapter explores indigenous knowledge of preparation, culinary practices, and microorganisms for each product. Additional information on microbiology and nutritive value supplements each section, and discussions on ethnic food history and values as well as future prospects for these foods complete the coverage. Dr. Tamang demonstrates that fermentation remains an effective, inexpensive method for extending the shelf life of foods and increasing their nutritional content through probiotic function, and therefore remains a valuable practice for developing countries and rural communities with limited facilities.
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Ethnic Fermented Foods and Beverages of India Science History and Culture

This book provides detailed information on the various ethnic fermented foods and beverages of India. India is home to a diverse food culture comprising fermented and non-fermented ethnic foods and alcoholic beverages.

Author: Jyoti Prakash Tamang

Publisher: Springer Nature

ISBN: 9789811514869

Category: Technology & Engineering

Page: 685

View: 643

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This book provides detailed information on the various ethnic fermented foods and beverages of India. India is home to a diverse food culture comprising fermented and non-fermented ethnic foods and alcoholic beverages. More than 350 different types of familiar, less-familiar and rare ethnic fermented foods and alcoholic beverages are traditionally prepared by the country’s diverse ethnic groups, and include alcoholic, milk, vegetable, bamboo, legume, meat, fish, and cereal based beverages. Most of the Indian ethnic fermented foods are naturally fermented, whereas the majority of the alcoholic beverages have been prepared using dry starter culture and the ‘back-sloping’ method for the past 6,000 years. A broad range of culturable and unculturable microbiomes and mycobiomes are associated with the fermentation and production of ethnic foods and alcoholic drinks in India. The book begins with detailed chapters on various aspects including food habits, dietary culture, and the history, microbiology and health benefits of fermented Indian food and beverages. Subsequent chapters describe unique and region-specific ethnic fermented foods and beverages from all 28 states and 9 union territories. In turn the classification of various ethnic fermented foods and beverages, their traditional methods of preparation, culinary practices and mode of consumption, socio-economy, ethnic values, microbiology, food safety, nutritional value, and process optimization in some foods are discussed in details with original pictures. In closing, the book addresses the medicinal properties of the fermented food products and their health benefits, together with corresponding safety regulations.
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Health Benefits of Fermented Foods and Beverages

Health Benefits of Fermented Foods and Beverages discusses the functionality and myriad health benefits of fermented foods and beverages of the world.

Author: Jyoti Prakash Tamang

Publisher: CRC Press

ISBN: 9781466588103

Category: Medical

Page: 638

View: 759

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Health Benefits of Fermented Foods and Beverages discusses the functionality and myriad health benefits of fermented foods and beverages of the world. It examines health-promoting and therapeutic properties, covering the molecular process of fermentation and the resulting benefit to nutritional value and long-term health. Exploring a range of ferme
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Indigenous Fermented Foods of South Asia

Himalayan Fermented Foods: Microbiology, Nutrition, and Ethnic Values. CRC Press, Boca Raton, FL, pp. 255–284. Tamang, J.P. 2009b.

Author: V.K. Joshi

Publisher: CRC Press

ISBN: 9781439887905

Category: Technology & Engineering

Page: 916

View: 689

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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 o
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Fermented Foods and Beverages of the World

Did you know? It's estimated that fermentation practices have been around since as early as 6000 BC, when wine was first being made in Caucasus and Mesopotamia.

Author: Jyoti Prakash Tamang

Publisher: CRC Press

ISBN: 9781420094961

Category: Technology & Engineering

Page: 460

View: 315

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Did you know? It's estimated that fermentation practices have been around since as early as 6000 BC, when wine was first being made in Caucasus and Mesopotamia. Today, there are roughly 5000 varieties of fermented foods and beverages prepared and consumed worldwide, which accounts for between five and forty percent of daily meals. Fermented Foods a
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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.

Author: Jyoti Prakash Tamang

Publisher: Springer

ISBN: 9788132228004

Category: Technology & Engineering

Page: 409

View: 570

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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.
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Handbook of Plant Based Fermented Food and Beverage Technology

Himalayan fermented foods : microbiology , nutrition , and ethnic values . New York : CRC Press , Taylor & Francis Group . Tamang JP . 2010b .

Author: Y. H. Hui

Publisher: CRC Press

ISBN: 9781439870693

Category: Technology & Engineering

Page: 821

View: 757

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Fermented food can be produced with inexpensive ingredients and simple techniques and makes a significant contribution to the human diet, especially in rural households and village communities worldwide. Progress in the biological and microbiological sciences involved in the manufacture of these foods has led to commercialization and heightened int
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Handbook of Fermented Food and Beverage Technology Two Volume Set

Himalayan fermented foods: microbiology, nutrition, and ethnic values. New York: CRC Press, Taylor & Francis Group. Tamang JP. 2010b. Diversity of fermented ...

Author: Y. H. Hui

Publisher: CRC Press

ISBN: 9781482260700

Category: Technology & Engineering

Page: 1536

View: 388

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Fermented food can be produced with inexpensive ingredients and simple techniques and makes a significant contribution to the human diet, especially in rural households and village communities worldwide. Progress in the biological and microbiological sciences involved in the manufacture of these foods has led to commercialization and heightened int
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Himalayan Bridge

Himalayan Fermented Foods: Microbiology, Nutrition, and Ethnic Values. New York: CRC Press, Taylor & Francis Group. 38. Tamang, J.P., Chettri, R. and Sharma ...

Author: Niraj Kumar

Publisher: Routledge

ISBN: 9781000215496

Category: Social Science

Page: 388

View: 415

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The centrality of the Himalayas as a connecting point or perhaps a sacred core for the Asian continent and its civilisations has captivated every explorer and scholar. The Himalaya is the meeting point of two geotectonic plates, three biogeographical realms, two ancient civilisations, two different language streams and six religions. This book is about the determinant factors which are at work in the Himalayas in the context of what it constitutes in terms of its spatiality, legends and myths, religious beliefs, rituals and traditions. The book suggests that there is no single way for understanding the Himalayas. There are layers of structures, imposition and superimposition of human history, religious traits and beliefs that continue to shape the Asian dynamics. An understanding of the ultimate union of the Himalayas, its confluences and its bridging role is essential for Asian balance. This book is a collaborative effort of an internationally acclaimed linguist, a diplomat-cum-geopolitician and a young Asianist. It provides countless themes that will be intellectually stimulating to scholars and students with varied interests. Please note: This title is co-published with KW Publishers, New Delhi. Taylor & Francis does not sell or distribute the Hardback in India, Pakistan, Nepal, Bhutan, Bangladesh and Sri Lanka.
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Handbook of Animal Based Fermented Food and Beverage Technology

It is used to prepare many ethnic milk by - products such as lassi ... Natural fermented milks of the Himalayan regions of India , Nepal , Bhutan , and ...

Author: Y. H. Hui

Publisher: CRC Press

ISBN: 9781439850237

Category: Technology & Engineering

Page: 814

View: 116

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Fermented food can be produced with inexpensive ingredients and simple techniques and makes a significant contribution to the human diet, especially in rural households and village communities worldwide. Progress in the biological and microbiological sciences involved in the manufacture of these foods has led to commercialization and heightened int
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Handbook of Animal Based Fermented Food and Beverage Technology Second Edition

It is used to prepare many ethnic milk by-products such as lassi (buttermilk) ... Natural fermented milks of the Himalayan regions of India, Nepal, Bhutan, ...

Author: Y. H. Hui

Publisher: CRC Press

ISBN: 9781439850220

Category: Technology & Engineering

Page: 814

View: 905

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Fermented food can be produced with inexpensive ingredients and simple techniques and makes a significant contribution to the human diet, especially in rural households and village communities worldwide. Progress in the biological and microbiological sciences involved in the manufacture of these foods has led to commercialization and heightened interest among scientists and food processors. Handbook of Animal-Based Fermented Food and Beverage Technology, Second Edition is an up-to-date reference exploring the history, microorganisms, quality assurance, and manufacture of fermented food products derived from animal sources. The book begins by describing fermented animal product manufacturing and then supplies a detailed exploration of a range of topics including: Dairy starter cultures, microorganisms, leuconostoc and its use in dairy technology, and the production of biopreservatives Exopolysaccharides and fermentation ecosystems Fermented milk, koumiss, laban, yogurt, and sour cream Meat products, including ham, salami, sausages, and Turkish pastirma Malaysian and Indonesian fermented fish products Probiotics and fermented products, including the technological aspects and benefits of cheese as a probiotic carrier Fermented food products play a critical role in cultural identity, local economy, and gastronomical delight. With contributions from over 60 experts from more than 20 countries, the book is an essential reference distilling the most critical information on this food sector.
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Lactic Acid Fermentation of Fruits and Vegetables

International Journal of Food Microbiology 121:35-40. Tamang, J.P. 2009. Himalayan Fermented Foods: Microbiology, Nutrition and Ethnic Values.

Author: Spiros Paramithiotis

Publisher: CRC Press

ISBN: 9781315353302

Category: Technology & Engineering

Page: 312

View: 988

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Lactic acid fermentation has been practiced for thousands of years mainly to preserve surplus and perishable foodstuff and also to enhance them organoleptically. Lactic acid fermentation of fruits and vegetables is no exception, leading to the production of a wide range of products, some of which are now considered as characteristic of certain geographical areas and cultures. The aim of this book is to collect, present, and discuss all available information regarding lactic acid fermentation of fruits and vegetables. For this purpose, an international group of experts was invited to contribute their knowledge and experience in a highly informative and comprehensive way. The book consists of fourteen chapters. The first five chapters integrate aspects that apply to all products. Then, chapters 6 to 9 are dedicated to products that have met commercial significance and have been extensively studied, i.e. sauerkraut, kimchi, fermented cucumbers and olives. In chapters 10 to 13, regional products with great potential from Asia, Europe and Africa, as well as lactic acid fermented juices and smoothies, are presented and thoroughly discussed. Finally, chapter 14 discusses the fields in which intensive study is expected to take place in the coming years.
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Functional Foods and Biotechnology

Himalayan Fermented Foods: Microbiology, Nutrition, and Ethnic Values, CRC Press, New York, NY. Tamang, J. P. (Ed.) (2015a). Health Benefits of Fermented ...

Author: Kalidas Shetty

Publisher: CRC Press

ISBN: 9781000760644

Category: Technology & Engineering

Page: 454

View: 909

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The second book of the Food Biotechnology series, Functional Foods and Biotechnology: Biotransformation and Analysis of Functional Foods and Ingredients highlights two important and interrelated themes: biotransformation innovations and novel bio-based analytical tools for understanding and advancing functional foods and food ingredients for health-focused food and nutritional security solutions. The first section of this book provides novel examples of innovative biotransformation strategies based on ecological, biochemical, and metabolic rationale to target the improvement of human health relevant benefits of functional foods and food ingredients. The second section of the book focuses on novel host response based analytical tools and screening strategies to investigate and validate the human health and food safety relevant benefits of functional foods and food ingredients. Food biotechnology experts from around the world have contributed to this book to advance knowledge on bio-based innovations to improve wider health-focused applications of functional food and food ingredients, especially targeting non-communicable chronic disease (NCD) and food safety relevant solution strategies. Key Features: Provides system science-based food biotechnology innovations to design and advance functional foods and food ingredients for solutions to emerging global food and nutritional insecurity coupled public health challenges. Discusses biotransformation innovations to improve human health relevant nutritional qualities of functional foods and food ingredients. Includes novel host response-based food analytical models to optimize and improve wider health-focused application of functional foods and food ingredients. The overarching theme of this second book is to advance the knowledge on metabolically-driven food system innovations that can be targeted to enhance human health and food safety relevant nutritional qualities and antimicrobial properties of functional food and food ingredients. The examples of biotransformation innovations and food analytical models provide critical insights on current advances in food biotechnology to target, design and improve functional food and food ingredients with specific human health benefits. Such improved understanding will help to design more ecologically and metabolically relevant functional food and food ingredients across diverse global communities. The thematic structure of this second book is built from the related initial book, which is also available in the Food Biotechnology Series Functional Foods and Biotechnology: Sources of Functional Food and Ingredients, edited by Kalidas Shetty and Dipayan Sarkar (ISBN: 9780367435226) For a complete list of books in this series, please visit our website at: https://www.crcpress.com/Food-Biotechnology-Series/book-series/CRCFOOBIOTECH
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Soft Chemistry and Food Fermentation

From soil to gut: Bacillus cereus and its food poisoning toxins. FEMS Microbiol. Rev. 32, 579–606. Tamang, J.P., 2009. Himalayan Fermented Foods ...

Author: Alexandru Mihai Grumezescu

Publisher: Academic Press

ISBN: 9780128112045

Category: Technology & Engineering

Page: 548

View: 369

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Soft Chemistry and Food Fermentation, Volume Three, the latest release in the Handbook of Food Bioengineering series is a practical resource that provides significant knowledge and new perspectives in food processing and preservation, promoting renewable resources by applying soft ecological techniques (i.e. soft chemistry). Fermentation represents a simple and very efficient way to preserve food in developing countries where other methods, depending on specialized instruments, are not available. Through processes of soft chemistry and fermentation, food ingredients can be produced with improved properties (such as pharmabiotics) able to promote health. Includes the most recent scientific progress with proven biological, physical and chemical applications of the food engineering process to understand fermentation Presents novel opportunities and ideas for developing and improving technologies in the food industry that are useful to researchers in food bioengineering Provides eco-friendly approaches towards components, materials and technologies developed for improvements in food quality and stability Includes valuable information useful to a wide audience interested in food chemistry and the bioremediation of new foods
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Nutritional and Health Aspects of Food in South Asian Countries

Rai, R., Shangpliang, H.N.J., Tamang, J.P., 2016. Naturally fermented milk product of the Eastern Himalayas. J. Ethn. Food 3, 270À275. Ray, M., Ghosh, K., ...

Author: Jamuna Prakash

Publisher: Academic Press

ISBN: 9780128200117

Category: Health & Fitness

Page: 300

View: 293

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Nutritional and Health Aspects of Food in South Asian Countries provides an analysis of traditional and ethnic foods from the South Asia Region, including India, Sri Lanka, Pakistan, Nepal, Bangladesh and Iran. The book addresses the history of use, origin, composition, preparation, ingredient composition, nutritional aspects, and the effects on the health of various foods and food products in each of these countries from the perspective of their Traditional and Ethnic Foods. In addition, the book presents local and international regulations and provides suggestions on how to harmonize regulations and traditional practices to promote safety and global availability of these foods.
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History of Tempeh and Tempeh Products 1815 2020

Soybean products closely resembling kinema outside of the Himalaya region are natto ... These mildly alkaline, sticky fermented foods are popular among the ...

Author: William Shurtleff; Akiko Aoyagi

Publisher: Soyinfo Center

ISBN: 9781948436144

Category:

Page: 1416

View: 623

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The world's most comprehensive, well documented and well illustrated book on this subject. With extensive subject and geographical index. 234 photographs and illustrations - mostly color. Free of charge in digital PDF format on Google Books
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Microorganisms and Fermentation of Traditional Foods

Safety evaluation of black rice vinegar (Kurosu) from a jar on food-drug ... Himalayan Fermented Foods Microbiology, Nutrition, and Ethnic Values.

Author: Ramesh C. Ray

Publisher: CRC Press

ISBN: 9781482223088

Category: Technology & Engineering

Page: 390

View: 292

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The first volume in a series covering the latest information in microbiology, biotechnology, and food safety aspects, this book is divided into two parts. Part I focuses on fermentation of traditional foods and beverages, such as cereal and milk products from the Orient, Africa, Latin America, and other areas. Part two addresses fermentation biology, discussing specific topics including microbiology and biotechnology of wine and beer, lactic fermented fruits and vegetables, coffee and cocoa fermentation, probiotics, bio-valorization of food wastes, and solid state fermentation in food processing industries.
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History of Soybeans and Soyfoods in Korea 544 CE to 2021

... Gangtok, has been the real driving force in researching and identifying the scientific mechanisms of ethnic Himalayan fermented foods.

Author: William Shurtleff; Akiko Aoyagi

Publisher: Soyinfo Center

ISBN: 9781948436397

Category: History

Page: 978

View: 190

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The world's most comprehensive, well documented, and well illustrated book on this subject. With extensive subject and geographic index. 144 photographs and illustrations. Free of charge in digital PDF format.
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