Download Ethnic Fermented Foods and Alcoholic Beverages of Asia by Jyoti Prakash Tamang PDF

By Jyoti Prakash Tamang

Asia has a protracted historical past of coaching and intake of varied kinds of ethnic fermented meals and alcoholic drinks in response to to be had uncooked substrates of plant or animal assets and in addition counting on agro-climatic stipulations of the areas. variety of practical microorganisms in Asian ethnic fermented meals and alcoholic drinks comprises micro organism (Lactic acid micro organism and Bacillus species, micrococcii, etc.), amylolytic and alcohol-producing yeasts and filamentous moulds. although there are thousands of study articles, assessment papers, and restricted books on fermented meals and drinks, the current ebook: Ethnic Fermented meals and Alcoholic drinks of Asia is the 1st of this sort on compilation of assorted ethnic fermented meals and alcoholic drinks of Asia. This e-book has fifteen chapters overlaying varieties of ethnic fermented meals and alcoholic drinks of Asia. many of the authors are recognized scientists and researchers with big reports within the box of fermented meals and drinks who comprise 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, scholars, lecturers, nutritionists, dieticians, nutrients marketers, agriculturalist, executive coverage makers, ethnologists, sociologists and digital media folks may perhaps learn this e-book who preserve curiosity on organic value of Asian fermented meals and drinks.

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2007a) Arunachal Pradesh Singh et al. (2007a) Ladakh Sikkim, Darjeeling hills, Arunachal Pradesh, Ladakh, Himachal Pradesh, Uttarakhand Arunachal Pradesh Raj and Sharma (2015) Singh et al. (2007a), Tamang et al. (2000), and Savitri and Bhalla (2007) Katiyar et al. (1991) and Pal et al. (1996) Chhurpi (hard variety) Cow or yak milk Hard mass, masticator Chhurpupu Yak/cow milk Churkham Fresh and old chhurpi Dahi Cow/buffalo/yak milk 4–5 years old chhurpi Soft cheese packed in yak skin and sun dried, eaten as masticator, mouth freshener Curd; savory Dudh chhurpi Cow milk Ghee/gheu Cow/buffalo milk Khalari Cow/buffalo/goat milk Lassi Cow/buffalo milk Maa/maar Yak milk Marchang Yak ghee and barley flour “kongpu” Yak milk Mohi Misti dahi Cow/buffalo milk and sugar Paneer Whey of cow milk Sikkim, Darjeeling hills, Arunachal Pradesh Arunachal Pradesh All Hard mass, masticator Butter Darjeeling hills, Sikkim All Semisoft, cottage cheese, side dish Buttermilk; refreshing beverage Butter Kashmir All Side dish Arunachal Pradesh Buttermilk; refreshment Mild acidic, thick gel, sweet Himalayan regions Soft, cheese-like product; curry All Sikkim, Ladakh West Bengal, Orissa Singh et al.

1998). The food ways of Paleolithic man in the Northeast Asia and Korean Peninsula. Korean Culture Research, 31, 415–458. Lee, C. H. (1999). The primitive pottery age of Northeast Asia and its importance in Korean food history. Korean Culture Research, 32, 325–457. Lee, C. H. (2001). Fermentation technology in Korea. Seoul: Korea University Press. Lee, C. H. (2009). Food biotechnology. In G. ), Food science and technology. West Sussex: Wiley-Blackwell. Nahm, A. C. (1988). Korea, tradition and transformation.

1 Aakhone Aakhone or also called axone is an ethnic fermented sticky soybean food of Sema Naga in Nagaland, similar to kinema (Tamang 2015b). Aakhone contains Bacillus subtilis and Proteus mirabilis (Singh et al. 2014). During preparation, soybean seeds are soaked and cooked, and beans are wrapped in fresh leaves of banana or Phrynium pubinerve Blume (Family, Marantaceae) or Macaranga indica Wight (Family, Euphorbiaceae) and kept above the fireplace to ferment for 5–7 days (Mao and Odyuo 2007). The maximum shelf life of freshly fermented aakhone is 1 week.

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