Ethnic and Indigenous Food Technologies Role in Climate and Health Resilience /
Indigenous fermented foods have long served as essential components of traditional diets across the world. These include both fermented and non-fermented varieties, often rooted in centuries-old practices of food preparation and preservation. Beyond extending shelf life, fermentation enhances the ph...
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| Outros Autores: | , |
| Formato: | Recurso Electrónico livro electrónico |
| Idioma: | inglês |
| Publicado em: |
Singapore :
Springer Nature Singapore : Imprint: Springer,
2025.
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| Edição: | 1st ed. 2025. |
| Colecção: | Disaster Resilience and Green Growth,
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| Assuntos: | |
| Acesso em linha: | https://doi.org/10.1007/978-981-96-9286-6 |
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Sumário:
- 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.