Download Ebook Himalayan Fermented Foods Microbiology Nutrition and Ethnic Values

[PDF.6ajQ] Himalayan Fermented Foods Microbiology Nutrition and Ethnic Values

[PDF.6ajQ] Himalayan Fermented Foods Microbiology Nutrition and Ethnic Values

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Book Details :
Published on: 2009-08-17
Released on: 2009-08-17
Original language:

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. Consumo y conocimiento actual de una bebida fermentada ... Investigacin antropolgica . Consumo y conocimiento actual de una bebida fermentada tradicional en Ixtapan del Oro Mxico: la sambumbia* Consumption and ... Reiswein Wikipedia Reiswein ist ein durch die Verzuckerung und alkoholische Grung von Reis oder Reisstrke hergestelltes alkoholisches Getrnk mit einem Alkoholgehalt von 5 bis ... Benefits of Traditional Fermented Foods - Our World Professor Jyoti Prakash Tamang is an expert on fermented foods of the world focusing on food culture microbiology nutrition and functional property. Taylor & Francis : Product Search Alternative Medicine; Anthropology; Archaeology and Museum Studies; Architecture; Asian Studies; Behavioral Sciences; Biological Sciences; Biotechnology; Building PDF Books - dloadvad.ru How it works: 1. Register a free 1 month Trial Account. 2. Download as many books as you like (Personal use) 3. Cancel the membership at any time if not satisfied. Full text of "NEW " - Internet Archive Search the history of over 279 billion web pages on the Internet. Witamina K2 czyli jak zrobi natto - badzweganinem.blox.pl Kupiem dzisiaj 1 opakowanie 100g natto w kuchniach wiata w Katowicach. 1 kg soi si ju moczy.. Robiem ju rne rzeczy np. kombuch przez prawie 5 lat i ...
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