Indigenous Fermented Foods of South Asia

Edited byProfessor V.K. Joshi, MSc,PhD, is an eminent scientist and a teacher with more than 35 years research experience in fruit fermentation technology, fermented foods, food toxicology, biocolor, quality assurance, and waste utilization. He is the former head of the Department of Postharvest Technology and currently the head of Department of Food Science and Technology, at the same university. He has made a very significant contribution to development of technology of non-grape fruit wines, apple pomace utilization, lactic acid and indigenous fermented foods. A recipient of several awards for research and teaching, he has guided several postgraduate students, authored or edited more than 10 books and more than 300 research, reviews, book chapters and popular articles besides presenting several lead papers in conferences and seminars.

• Indigenous Fermented Foods of South Asia: An Overview. Diversity of Indigenous Fermented Foods and Beverages of South Asia. Microbiology and Biochemistry of Indigenous Fermented Foods. Traditional Fermented Foods: Composition and Nutritive Value. Quality and Safety of Indigenous Fermented Foods. Health-Related Issues and Indigenous Fermented Products. Cereal-Based Non-Alcoholic Indigenous Fermented Foods. Indigenous Fermented Foods Involving Acid Fermentation. Indigenous Alcoholic Beverages of South Asia. Acetic Acid Fermented Food Products. Indigenous Fermented Foods: Fermented Meat Products, Fish and Fish Products, Alkaline Fermented Foods, Tea, and Other Related Products. Technology of Mushroom Production and Its Postharvest Technology. Biotechnology and Traditional Fermented Foods. Industrialization, Socioeconomic Conditions and Sustainability of Indigenous Fermented Foods.