Author: Chandrasekhara Ayyar
Publisher:
ISBN:
Category :
Languages : en
Pages : 186

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Book Description

Author: S. N. Chandrasekhara Ayyar
Publisher:
ISBN:
Category :
Languages : en
Pages : 178

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Book Description

Author: Government Museum (Chennai, India)
Publisher:
ISBN:
Category : Botany
Languages : en
Pages : 194

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Book Description

Author: Library of Congress
Publisher:
ISBN:
Category : Catalogs, Union
Languages : en
Pages : 712

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Book Description

Author: British Library (London)
Publisher:
ISBN:
Category : Reference
Languages : en
Pages : 536

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Book Description

Author: British Museum. Department of Printed Books
Publisher:
ISBN:
Category : English imprints
Languages : en
Pages : 1292

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Book Description

Author: British Museum. Dept. of Printed Books
Publisher:
ISBN:
Category : English imprints
Languages : en
Pages : 1288

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Book Description

Author: Millie Pant
Publisher: Springer Nature
ISBN: 9811507511
Category : Technology & Engineering
Languages : en
Pages : 1452

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Book Description
The book focuses on soft computing and its applications to solve real-world problems in different domains, ranging from medicine and health care, to supply chain management, image processing and cryptanalysis. It includes high-quality papers presented at the International Conference on Soft Computing: Theories and Applications (SoCTA 2018), organized by Dr. B. R. Ambedkar National Institute of Technology, Jalandhar, Punjab, India. Offering significant insights into soft computing for teachers and researchers alike, the book inspires more researchers to work in the field of soft computing.

Author:
Publisher: World Scientific
ISBN: 9814324353
Category :
Languages : en
Pages : 814

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Book Description

Author: Jyoti Prakash Tamang
Publisher: Springer Nature
ISBN: 9811514860
Category : Technology & Engineering
Languages : en
Pages : 687

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Book Description
This book provides detailed information on the various ethnic fermented foods and beverages of India. India is home to a diverse food culture comprising fermented and non-fermented ethnic foods and alcoholic beverages. More than 350 different types of familiar, less-familiar and rare ethnic fermented foods and alcoholic beverages are traditionally prepared by the country’s diverse ethnic groups, and include alcoholic, milk, vegetable, bamboo, legume, meat, fish, and cereal based beverages. Most of the Indian ethnic fermented foods are naturally fermented, whereas the majority of the alcoholic beverages have been prepared using dry starter culture and the ‘back-sloping’ method for the past 6,000 years. A broad range of culturable and unculturable microbiomes and mycobiomes are associated with the fermentation and production of ethnic foods and alcoholic drinks in India. The book begins with detailed chapters on various aspects including food habits, dietary culture, and the history, microbiology and health benefits of fermented Indian food and beverages. Subsequent chapters describe unique and region-specific ethnic fermented foods and beverages from all 28 states and 9 union territories. In turn the classification of various ethnic fermented foods and beverages, their traditional methods of preparation, culinary practices and mode of consumption, socio-economy, ethnic values, microbiology, food safety, nutritional value, and process optimization in some foods are discussed in details with original pictures. In closing, the book addresses the medicinal properties of the fermented food products and their health benefits, together with corresponding safety regulations.