Overview
- The first book on fermented foods and beverages of Asia with details on microbiology, nutrition and health-promoting benefits
- Provides an up-to-date review of fermented food and beverages of Asia
- Covers functional properties and therapeutic uses
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Table of contents (15 chapters)
Keywords
About this book
Reviews
Editors and Affiliations
About the editor
Professor Dr. Jyoti Prakash Tamang is one of the authorities of global fermented foods and beverages for last 28 years. He did Ph.D. in Microbiology from North Bengal University, India in 1992, Post-doc research works from National Food Research Institute, Tsukuba, Japan in 1995, and Institute of Hygiene and Toxicology, Germany in 2002. He was awarded the prestigious National Bioscience Award of Department of Biotechnology by Government of India in 2005, and Gourmand Best Cookbook Award of Paris in 2010. He is a Fellow of National Academy of Agricultural Sciences (2012), Fellow of Indian Academy of Microbiological Sciences (2010), and Fellow of Biotech Research Society of India (2006). He has published more than 135 research papers, and authored several books including (1) Himalayan Fermented Foods: Microbiology, Nutrition, and Ethnic Values (2010), (2) Fermented Foods and Beverages of the World (2011) and (3) Health Benefits of Fermented Foods and Beverages< (2015) all published by CRC Press, Taylor & Francis Group, USA. He has one patent, and has produced several Ph.D. students. He is a member of several prestigious national and international academics including International Yeast Commission, Asian Federation of Lactic Acid Bacteria, etc. Prof. Tamang is a senior Professor in Department of Microbiology and also Dean of School of Life Sciences of Sikkim University, a national university at Gangtok, India.
Bibliographic Information
Book Title: Ethnic Fermented Foods and Alcoholic Beverages of Asia
Editors: Jyoti Prakash Tamang
DOI: https://doi.org/10.1007/978-81-322-2800-4
Publisher: Springer New Delhi
eBook Packages: Chemistry and Materials Science, Chemistry and Material Science (R0)
Copyright Information: Springer India 2016
Hardcover ISBN: 978-81-322-2798-4Published: 19 August 2016
Softcover ISBN: 978-81-322-3841-6Published: 15 June 2018
eBook ISBN: 978-81-322-2800-4Published: 05 August 2016
Edition Number: 1
Number of Pages: XIII, 409
Number of Illustrations: 56 b/w illustrations, 137 illustrations in colour
Topics: Food Science, Nutrition, Microbiology, Applied Microbiology