{"product_id":"ethnic-and-indigenous-food-technologies-9789819692859","title":"Ethnic and Indigenous Food Technologies","description":"\u003cb\u003eBook Synopsis\u003c\/b\u003e\u003cbr\u003e\u003cp class=\"MsoNormal\"\u003e1. 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 \u0026amp; \u0026amp; 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\u003cspan style=\"mso-spacerun: yes;\"\u003e \u003c\/span\u003ereview\u003cspan style=\"mso-spacerun: yes;\"\u003e \u003c\/span\u003eof\u003cspan style=\"mso-spacerun: yes;\"\u003e \u003c\/span\u003edomestic utilization of soyabean based fermented\u003cspan style=\"mso-spacerun: yes;\"\u003e \u003c\/span\u003efood\u003cspan style=\"mso-spacerun: yes;\"\u003e \u003c\/span\u003eproducts\u003cspan style=\"mso-spacerun: yes;\"\u003e \u003c\/span\u003epreparations\u003cspan style=\"mso-spacerun: yes;\"\u003e \u003c\/span\u003ein rural area food as Functional foods.\u003c\/p\u003e","brand":"Springer","offers":[{"title":"Default Title","offer_id":51743218368855,"sku":"9789819692859","price":161.99,"currency_code":"GBP","in_stock":true}],"url":"https:\/\/bookcurl.com\/products\/ethnic-and-indigenous-food-technologies-9789819692859","provider":"Book Curl","version":"1.0","type":"link"}