Indigenous fermented foods of South Asia

Front Cover......Page 1
Contents......Page 7
Series Preface......Page 11
Preface......Page 13
About the Book......Page 19
Editor......Page 21
Contributors......Page 23
Chapter 1 - Indigenous Fermented: An Overview......Page 33
Chapter 2 - Diversity of Indigenous Fermented Foods and Beverages of South Asia......Page 101
Chapter 3 - Microbiology and Biochemistry of Indigenous Fermented Foods......Page 139
Chapter 4 - Traditional Fermented Foods: Composition and Nutritive Value......Page 259
Chapter 5 - Quality and Safety of Indigenous Fermented Foods......Page 291
Chapter 6 - Health-Related Issues and Indigenous Fermented Products......Page 341
Chapter 7 - Cereal-Based Non-Alcoholic Indigenous Fermented Foods......Page 385
Chapter 8 - Indigenous Fermented Foods Involving Acid Fermentation......Page 463
Chapter 9 - Indigenous Alcoholic Beverages of South Asia......Page 533
Chapter 10 - Acetic Acid Fermented Food Products......Page 629
Chapter 11 - Indigenous Fermented Foods: Fermented Meat Products, Fish and Fish Products, Alkaline Fermented Foods, Tea, and Other Related Products......Page 677
Chapter 12 - Technology of Mushroom Production and Its Postharvest Technology......Page 747
Chapter 13 - Biotechnology and Traditional Fermented Foods......Page 805
Chapter 14 - Industrialization, Socioeconomic Conditions and Sustainability of Indigenous Fermented Foods......Page 861
Back Cover......Page 883