Ethnic and Indigenous Food Technologies
portes grátis
Ethnic and Indigenous Food Technologies
Role in Climate and Health Resilience
Tiwari, Ajita; Sarma, Hemen
Springer Nature Switzerland AG
08/2025
484
Dura
Inglês
9789819692859
15 a 20 dias
Descrição não disponível.
1. Global Ecology of Ethnic Fermented Foods: An Overview.- 2. Indigenous fermented food products: biochemistry, microbiology and biotechnology.- 3. Nutritional Composition And Functional Properties Of Ethnic Fermented Food Products.- 4. Mitigating the Effects of Climate Change on Indigenous Fermented Foods: Strategies for the Future.- 5. Ethnic Fermented foods in the Era of Globalization: Tradition meets Biotechnology.- 6. History And Dietary Cultures Of Indigenous Fermented Foods And Beverages.- 7. Nutritional assessment and health benefits of ethnic fermented food products.- 8. Prospects of Ethnic Fermented Foods as Functional Foods.- 9. Implications of Novel Technologies in Ethnic Fermented Food and Beverages Industries.- 10. Packaging and packaging food technology for ethnic fermented food products.- 11. Application of Nanotechnology in Indigenous Fermented Food Products.- 12. A Comprehensive Guide to Ethnic Fermented Food Products Preparation Methods.- 13. Microbial fermentation towards improvement of the quality of ethnic fermented food products.- 14. Beneficial microbiota in Indigenous fermented foods and beverages.- 15. Sustainability of Indigenous, Fermented Bamboo Shoot-based Food Products: Preparation Methods, Nutritional Quality and their Health Benefits.- 16. Soybean-based ethnic fermented food products: preparation methods, nutritional quality, and their health benefits.-17. Meat Based Ethnics Fermented Food Product: Preparation Method, Nutritional Quality and Their Health Benefits.- 18. Fish-based ethnic fermented food products: preparation method, nutritional quality and their health benefits.- 19. Cereal Based Ethnic Fermented Food Products & amp; Low Alcoholic Beverages: Preparation Methods, Nutritional Quality and their Health Benefits.- 20. Leafy vegetable based ethnic fermented food products: Preparation methods, nutritional quality and their health benefits.- 21. Ethnic Fermented Beverages As A Potential Source Of Bioactive Compounds.- 22. Diversity of microorganism towards ethnic fermented food products and beverage.- 23. A Comprehensive review of domestic utilization of soyabean based fermented food products preparations in rural area food as Functional foods.
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Ethnic fermented food products;Climate and health resilience;Impact of climate change on food products;Sustainability of indigenous foods;Fermentation technologies
1. Global Ecology of Ethnic Fermented Foods: An Overview.- 2. Indigenous fermented food products: biochemistry, microbiology and biotechnology.- 3. Nutritional Composition And Functional Properties Of Ethnic Fermented Food Products.- 4. Mitigating the Effects of Climate Change on Indigenous Fermented Foods: Strategies for the Future.- 5. Ethnic Fermented foods in the Era of Globalization: Tradition meets Biotechnology.- 6. History And Dietary Cultures Of Indigenous Fermented Foods And Beverages.- 7. Nutritional assessment and health benefits of ethnic fermented food products.- 8. Prospects of Ethnic Fermented Foods as Functional Foods.- 9. Implications of Novel Technologies in Ethnic Fermented Food and Beverages Industries.- 10. Packaging and packaging food technology for ethnic fermented food products.- 11. Application of Nanotechnology in Indigenous Fermented Food Products.- 12. A Comprehensive Guide to Ethnic Fermented Food Products Preparation Methods.- 13. Microbial fermentation towards improvement of the quality of ethnic fermented food products.- 14. Beneficial microbiota in Indigenous fermented foods and beverages.- 15. Sustainability of Indigenous, Fermented Bamboo Shoot-based Food Products: Preparation Methods, Nutritional Quality and their Health Benefits.- 16. Soybean-based ethnic fermented food products: preparation methods, nutritional quality, and their health benefits.-17. Meat Based Ethnics Fermented Food Product: Preparation Method, Nutritional Quality and Their Health Benefits.- 18. Fish-based ethnic fermented food products: preparation method, nutritional quality and their health benefits.- 19. Cereal Based Ethnic Fermented Food Products & amp; Low Alcoholic Beverages: Preparation Methods, Nutritional Quality and their Health Benefits.- 20. Leafy vegetable based ethnic fermented food products: Preparation methods, nutritional quality and their health benefits.- 21. Ethnic Fermented Beverages As A Potential Source Of Bioactive Compounds.- 22. Diversity of microorganism towards ethnic fermented food products and beverage.- 23. A Comprehensive review of domestic utilization of soyabean based fermented food products preparations in rural area food as Functional foods.
Este título pertence ao(s) assunto(s) indicados(s). Para ver outros títulos clique no assunto desejado.
