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· 분류 : 외국도서 > 기술공학 > 기술공학 > 식품공학
· ISBN : 9781420093247
· 쪽수 : 316쪽
· 출판일 : 2009-08-01
목차
The Himalayas and Food Culture
The Himalayas
Agriculture in the Himalayas
Ethnic people
Food culture
Fusion of Western and Eastern food cultures
What are ethnic fermented foods?
Fermented Vegetables
Important fermented vegetables
Microbiology
Nutritive value
Fermented Legumes
Important fermented soybean foods
Fermented black gram food
Microbiology
Nutritive value
Fermented Milks
Important fermented milk products
Microbiology
Nutritive valueF
ermented Cereals
Important fermented cereals
Microbiology
Nutritive value
Ethnic Fish Products
Important ethnic fish products
Microbiology
Nutritive value
Ethnic Meat Products
Important ethnic meat products
Microbiology
Nutritive value
Ethnic Starters and Alcoholic Beverages
Traditional starter culture
Alcoholic food beverages
Distilled liquor or alcoholic drink
Microbiology
Nutritive value
Antiquity and Ethnic Values
Antiquity
Ethnic values of the Himalayan fermented foods
Prospects of the Himalayan Fermented Foods
Medicinal aspects
Total substrate utilization
Commercialization through ethnic food tourism
Microbial genetic resources
Bibliography
Index
