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Himalayan Fermented Foods
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Table of Contents

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

About the Author

Dr. Jyoti Prakash Tamang, a leading authority in food microbiology, has been studying the Himalayan fermented foods and beverages concerning microbiology, nutritional aspects, functionalities, and food cultures for the last 22 years. He earned a B.Sc. (honors), M.Sc., and Ph.D. from North Bengal University, followed by post-doctoral research at the National Food Research Institute (Japan) and the Institute of Hygiene and Toxicology (Germany). Dr. Tamang was awarded the Gold Medal by North Bengal University in 1985, the National Bioscience Award of Department of Biotechnology of Ministry of Science and Technology of India in 2005, and became a Fellow of the Biotech Research Society of India in 2006. Dr. Tamang has published more than 75 research papers in peer-reviewed international and national journals, has filed a patent, and is currently guiding several students. He has presented his works in 17 different countries and is a member of several prestigious national and international academic and scientific organizations. He is a chief editor of Journal of Hill Research, and he is a regular reviewer of many reputable national and international scientific journals and books. Dr. Tamang is the president of the Centre for Traditional Food Research at Darjeeling, a team leader of the Food Microbiology Laboratory, and a senior visiting faculty in microbiology at Sikkim Central University.

Reviews

I highly recommend Himalayan Fermented Foods to anyone (i.e. students, scientists and manufacturers) involved in the field of dairy and non-dairy fermented products because of the wealth of information it provides. - A. Y. Tamime in International Journal of Dairy Technology

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