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Author :
Publisher :
ISBN 13 : 9789971882839
Total Pages : 86 pages
Book Rating : 4.8/5 (828 download)
Download or read book Southeast Asian Fish Products written by and published by . This book was released on 1991 with total page 86 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Penny Van Esterik
Publisher : Bloomsbury Publishing USA
ISBN 13 : 0313344205
Total Pages : 175 pages
Book Rating : 4.3/5 (133 download)
Download or read book Food Culture in Southeast Asia written by Penny Van Esterik and published by Bloomsbury Publishing USA. This book was released on 2008-08-30 with total page 175 pages. Available in PDF, EPUB and Kindle. Book excerpt: Southeast Asian cuisines, such as Thai, have become quite popular in the United States even though immigrant numbers are low. The food is appealing because it is tasty, attractive, and generally healthful, with plentiful vegetables, fish, noodles, and rice. Food Culture in Southeast Asia is a richly informative overview of the food and foodways of the mainland countries including Burma, Thailand, Lao, Vietnam, Cambodia, and Malaysia, and the island countries of Singapore, Brunei, East Timor, Indonesia, and the Philippines. Students and other readers will learn how diverse peoples from diverse geographies feed themselves and the value they place on eating as a material, social, and symbolic act. Chapter 1, Historical Overview, surveys the archaeological and historical evidence concerning mainland Southeast Asia, with emphasis on the Indianized kingdoms of the mainland and the influence of the spice trade on subsequent European colonization. Chapter 2, Major Foods and Ingredients, particularly illuminates the rice culture as the central source of calories and a dominant cultural symbol of feminine nurture plus fish and fermented fish products, local fresh vegetables and herbs, and meat in variable amounts. The Cooking chapter discusses the division of labor in the kitchen, kitchens and their equipment, and the steps in acquiring, processing and preparing food. The Typical Meals chapter approaches typical meals by describing some common meal elements, meal format, and the timing of meals. Typical meals are presented as variations on a common theme, with particular attention to contrasts such as rural-urban and palace-village. Iconic meals and dishes that carry special meaning as markers of ethnic or national identity are also covered. Chapter 6, Eating Out, reviews some of the options for public eating away from home in the region, including the newly developed popularity of Southeast Asian restaurants overseas. The chapter has an urban, middle-class bias, as those are the people who are eating out on a regular basis. The Special Occasions chapter examines ritual events such as feeding the spirits of rice and the ancestors, Buddhist and Muslim rituals involving food, rites of passage, and universal celebrations around the coming of the New Year. The final chapter on diet and health looks at some of the ideologies underlying the relation between food and disease, particularly the humoral system, and then considers the nutritional challenges related to recent changes in local food systems, including food safety.
Author : Kenneth Ruddle
Publisher :
ISBN 13 : 9780979545924
Total Pages : 440 pages
Book Rating : 4.5/5 (459 download)
Download or read book Fermented Fish Products in East Asia written by Kenneth Ruddle and published by . This book was released on 2005-12-01 with total page 440 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Jesse M. Floyd
Publisher :
ISBN 13 :
Total Pages : 76 pages
Book Rating : 4.:/5 (318 download)
Download or read book International Fish Trade of Southeast Asian Nations written by Jesse M. Floyd and published by . This book was released on 1984 with total page 76 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : United States. Food and Nutrition Service
Publisher :
ISBN 13 :
Total Pages : 12 pages
Book Rating : 4.:/5 (319 download)
Download or read book Southeast Asian American Food Habits written by United States. Food and Nutrition Service and published by . This book was released on 1980 with total page 12 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Edward R.(Ted) Farnworth
Publisher : CRC Press
ISBN 13 : 020300972X
Total Pages : 408 pages
Book Rating : 4.2/5 (3 download)
Download or read book Handbook of Fermented Functional Foods written by Edward R.(Ted) Farnworth and published by CRC Press. This book was released on 2003-03-26 with total page 408 pages. Available in PDF, EPUB and Kindle. Book excerpt: Fermented foods have been an important part of the human diet in many cultures for many centuries. Modern research, especially on the immune system, is revealing how these foods and their active ingredients impact human health. Handbook of Fermented Functional Foods presents the latest data on fermented food products, their production processes, an
Author :
Publisher :
ISBN 13 : 9789971881375
Total Pages : 30 pages
Book Rating : 4.8/5 (813 download)
Download or read book Handbook on the Processing of Frozen Surimi and Fish Jelly Products in Southeast Asia written by and published by . This book was released on 1987 with total page 30 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : A.M. Martin
Publisher : Springer Science & Business Media
ISBN 13 : 1461553032
Total Pages : 509 pages
Book Rating : 4.4/5 (615 download)
Download or read book Fisheries Processing written by A.M. Martin and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 509 pages. Available in PDF, EPUB and Kindle. Book excerpt: The fish processing industry is still far from the levels of scientific and technological development that characterize other food processing oper ations. It has also been slow in finding uses for by-products and processing wastes, compared with the meat and poultry industries. The utilization of fisheries by-products or wastes constitutes an area in which the application of modern techniques could potentially improve profitability. At present, increased attention is being focused on the application of new biotechnological methods to operations related to the seafood industry, with the objective of increasing its general efficiency. Because fish processing operations are commonly carried out in the vicinity of the sea, most of the resulting fish wastes have been disposed of by returning them to it. Pollution control measures and a better understanding of the valuable composition of the products extracted from the sea are expected to encourage their recovery and the develop ment of new products from them. In the past, fisheries wastes and species not used for food have been generally utilized through techno logical processes with a low level of sophistication, such as those for the production of animal feed and fertilizer. Limited economic success has accompanied the application of physi cal and chemical processes for the recovery of non-utilized fisheries biomass and for the production of quality products from them.
Author : Soon Eong Yeap
Publisher :
ISBN 13 : 9789810787936
Total Pages : 56 pages
Book Rating : 4.7/5 (879 download)
Download or read book Utilisation of Freshwater Fish for Value-added Products written by Soon Eong Yeap and published by . This book was released on 2013 with total page 56 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : J. David Owens
Publisher : CRC Press
ISBN 13 : 1439844801
Total Pages : 458 pages
Book Rating : 4.4/5 (398 download)
Download or read book Indigenous Fermented Foods of Southeast Asia written by J. David Owens and published by CRC Press. This book was released on 2014-12-10 with total page 458 pages. Available in PDF, EPUB and Kindle. Book excerpt: Brings Together Current Knowledge and State-of-the-Art Information on Indigenous Fermented Foods Fermented foods and beverages span a range of root crops, cereals, pulses, vegetables, nuts, fruits, and animal products. Southeast Asia has a long history of utilizing fermentation in the production and preservation of foods, and is widely recognized for its prominent use. Indigenous Fermented Foods of Southeast Asia examines some indigenous fermented foods of Thailand, Vietnam, Indonesia, Malaysia, and the Philippines, focusing on the chemical, microbiological, and technological factors associated with their manufacture, quality, and safety. This text establishes a need for an adequate understanding of the fermentation process to ensure safe and reliable practices, as well as the consistent production of a quality product. The authors describe the production, microbiology, biochemistry, nutritional value, and dietary roles of a wide variety of indigenous fermented foods of Southeast Asia. Emphasizing the microbiological and biochemical processes in fermentations and examining the factors that influence the development of the characteristic microflora and chemical changes induced, they accurately describe each process and critically evaluate the roles of microbes in the fermentation. The classification of products is based on their microbial ecology (i.e. the predominant microbes involved), and the text includes examples of every major category of fermented food. The book covers tempe, starter cultures, sweet/sour/alcoholic rice and cassava fermentations, alcoholic fermentations, soy sauce, Bacillus fermentations, and lactic acid bacterial fermentations of vegetables, durian fruit, rice noodles, meats, and sea foods. This book answers a series of basic questions addressing: Dominant/desired microbes Suitable factors in processing and the environment Commonly present microbes Compounds utilized as major carbon and energy sources Sources of fermentable carbohydrates Main biochemical activities and chemical changes True yield of product per kilogram of initial raw materials Possible hazards associated with a product How possible hazards may be minimized or eliminated Research needs and opportunities Indigenous Fermented Foods of Southeast Asia evaluates the state of scientific knowledge of the fermentations and identifies specific questions that need to be answered in order to promote the reproducibility, safety and future prospects of these fermented foods.
Author :
Publisher :
ISBN 13 :
Total Pages : 166 pages
Book Rating : 4.:/5 (318 download)
Download or read book Fish for the People written by and published by . This book was released on 2008 with total page 166 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Daniel Pauly
Publisher : Greystone Books Ltd
ISBN 13 : 1771643994
Total Pages : 139 pages
Book Rating : 4.7/5 (716 download)
Download or read book Vanishing Fish written by Daniel Pauly and published by Greystone Books Ltd. This book was released on 2019-05-28 with total page 139 pages. Available in PDF, EPUB and Kindle. Book excerpt: "Daniel Pauly is a friend whose work has inspired me for years." —Ted Danson, actor, ocean activist, and co-author of Oceana "This wonderfully personal and accessible book by the world’s greatest living fisheries biologist summarizes and expands on the causes of collapse and the essential actions that will be required to rebuild fish stocks for future generations.” —Dr. Jeremy Jackson, ocean scientist and author of Breakpoint The world’s fisheries are in crisis. Their catches are declining, and the stocks of key species, such as cod and bluefin tuna, are but a small fraction of their previous abundance, while others have been overfished almost to extinction. The oceans are depleted and the commercial fishing industry increasingly depends on subsidies to remain afloat. In these essays, award-winning biologist Dr. Daniel Pauly offers a thought-provoking look at the state of today’s global fisheries—and a radical way to turn it around. Starting with the rapid expansion that followed World War II, he traces the arc of the fishing industry’s ensuing demise, offering insights into how and why it has failed. With clear, convincing prose, Dr. Pauly draws on decades of research to provide an up-to-date assessment of ocean health and an analysis of the issues that have contributed to the current crisis, including globalization, massive underreporting of catch, and the phenomenon of “shifting baselines,” in which, over time, important knowledge is lost about the state of the natural world. Finally, Vanishing Fish provides practical recommendations for a way forward—a vision of a vibrant future where small-scale fisheries can supply the majority of the world’s fish. Published in Partnership with the David Suzuki Institute
Author :
Publisher :
ISBN 13 : 9789810001452
Total Pages : 116 pages
Book Rating : 4.0/5 (14 download)
Download or read book Proceedings of the Twentieth Anniversary Seminar on Development of Fish Products in Southeast Asia, Singapore, 27-31 October, 1987 written by and published by . This book was released on 1988 with total page 116 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author :
Publisher :
ISBN 13 :
Total Pages : 402 pages
Book Rating : 4.:/5 (321 download)
Download or read book Contemporary Southeast Asia written by and published by . This book was released on 1984 with total page 402 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Keith H. Steinkraus
Publisher : United Nations University Press
ISBN 13 : 9788970530031
Total Pages : 340 pages
Book Rating : 4.5/5 (3 download)
Download or read book Fish Fermentation Technology written by Keith H. Steinkraus and published by United Nations University Press. This book was released on 1993 with total page 340 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Debabrat Baishya
Publisher : New India Publishing
ISBN 13 : 9789380235103
Total Pages : 142 pages
Book Rating : 4.2/5 (351 download)
Download or read book Fish Fermentation written by Debabrat Baishya and published by New India Publishing. This book was released on 2009-01-15 with total page 142 pages. Available in PDF, EPUB and Kindle. Book excerpt: Fish Fermentation: Traditional to Modern Approaches is the first of its kind geared specifically for students interested in pursuing a career in Food Biotechnology and especially in Fish Processing Technology. There is information about fermented fish from Southeast Asia. Products from this region are highly salted and fermented until the fish flesh is transformed into simpler components and the fermentation process lasts for several months (three to nine months) and the fish flesh may liquefy or turn into a paste. Fermented fish products from the north eastern part of India share many common features with that from other Southeast Asian countries. Still some of the steps in the fermentation process are unique to the Northeast India. More over the scenario varies with the varieties of the fermented fish items. This book aims at bringing out not only the scientific basis of the fermentation process but also endeavors to cite the present market status of the fermented fish. With its balanced coverage of historical development, microbial diversity, nutritional aspects and contemporary application, the book provides the tools and basic knowledge necessary for success in this industry. Special sections on Probiotics and Fermented Fish, Starter Culture in Fish Fermentation are in great detail which is the outcome of various research works. This book is therefore, suitable for undergraduate, postgraduate as well as research students. The first chapter, Fermented Food Products in India depicts about various fermented food items available in India and international scenario is also highlighted. The second chapter, Traditional Fish Preservation Techniques gives an idea of traditional system of fish preservation in various parts of the world will surely help the students as well as the research students to carry out various projects in this field and in designing the protocol for standardization of fish preservation technique. The third chapter, Microbial Diversity describe about the world of microbes in the fermented fish products, their role in fermentation, desirable and associated types of microbes in fish fermentation, the spoilage group of microbes involved in fish fermentation, pathogenic microbes and possible health hazards, the beneficial group of microbes in the process and the relevant data of various research works. In the fourth chapter, Nutritional Aspects of Fermented Fish, the nutritional value of a variety of fermented fish products are highlighted, their role as an important protein supplement for many nutritional diseases is also projected. This chapter will give a basic idea of nutritional quality of fermented fish products. Chapter 5 and Chapter 6 are mainly aimed at introducing cutting edge technology in the field of fish fermentation which, in turn, is the result of the advent of modern biotechnological tools.
Author :
Publisher :
ISBN 13 :
Total Pages : 166 pages
Book Rating : 4.:/5 (318 download)
Download or read book Organizations/agencies Concerned with Fisheries Development in Southeast Asia written by and published by . This book was released on 1986 with total page 166 pages. Available in PDF, EPUB and Kindle. Book excerpt:
