Traditional beverages

Ebook "Traditional foods: General and consumer aspects" is divided into six sections. The first section focuses on general aspects of traditional foods and covers the perception of traditional foods and some general descriptions of traditional foods in different countries. This is followed by sections on traditional dairy products, traditional cereal based products, traditional meat and fish products, traditional beverages and traditional deserts, side dishes and oil products from various countries.

429p tracanhphuonghoa1007 22-04-2024 4 3   Download

Ebook "The influence of chemistry on new foods and traditional products" concerns the influence of chemistry in the modern food and beverages industry. The world of traditional foods has been soundlessly but increasingly interconnected with the chemical industry in the last century. This Brief includes different viewpoints, ranging from the management of allergens and food additives in the food plant to the complex matter of the formulation of traditional products with the consequent production of “alternative” versions of the same food.

70p nhanphanguyet 28-01-2024 4 2   Download

Ebook "Modernization of traditional food processes and products" is divided into two sections. The first section focuses on products originating in Europe, while the second section is a collection of products from the rest of the world. Each chapter describes the origin of a particular food or beverage and discusses the changes and the science that led to the modern products found on supermarket shelves.

220p lamquandat 28-12-2023 3 2   Download

It has been suggested that iron fortification could reduce dietary anaemia in women of childbearing age and preschool children in Mozambique, where cassava root, the staple carbohydrate, is deficient in iron. Mahewu is a traditional non-alcoholic, beverage made from fermented cassava roots (Manihot esculenta, Crantz).

7p viisac 23-09-2023 6 1   Download

Mahewu is a traditional cool non-alcoholic fermented beverage known among African countries; generally made from cereals but also it can be made from tubes. The raw material (cereals and tubes) is spontaneity fermented at room temperature by acid lactic bacteria, the fermentation process is considered to increase the nutritional content of mahewu.

8p viisac 23-09-2023 2 1   Download

Ebook "Servicecraft: Food and beverage service" deals with the essentials of food and beverage service. The emphasis is on meeting the needs and expectations of today's customers at whatever level of service is being offered from high-class luxury restaurants to cafés and wine bars. Traditional practices are dealt with insofar as they can help meet those needs. Procedures are explained clearly with no sense of mystique and no jargon.

134p lytamnguyet 04-08-2023 5 4   Download

There had been cumulative learning from generation to generation among the tribal societies living in close vicinity of the nature. They process and prepare several type of peculiar food and beverage items which are location specific and made with the help of traditional knowledge. Keeping these issues in mind, current study was conducted among the Monpa tribe of Tawang district of Arunachal Pradesh. The sample size of the study comprised of 120 respondents from this tribe.

8p angicungduoc8 07-11-2020 8 1   Download

Lassi is a popular traditional yogurt based drink from the Indian Subcontinent. Lassi is a blend of yogurt, water, spices and sometimes fruits. To increase the physical acceptability of lassi, it has been fortified with betalain powder which provides reddish colour. Colour is an important parameter for sensory analysis and consumer preference. However using synthetic colour could be harmful for health. In today’s progressive world a shift from synthetic to biocolour is observed. Betalain is a biocolour extracted from beet-root (Beta vulgaris).

6p angicungduoc6 20-07-2020 13 1   Download

Nduiyi is a traditional amylolytic starter used to produce sweet-sour alcoholic beverage, called Nduijao by Jeme Naga in Dima Hasao (formerly, North Cachar Hills) district of Assam. The aim of this study was to examine the Yeast flora present in Nduiyi collected from Dima Hasao district of Assam. Total 4 samples of Nduiyi was collected from Jeme Naga villages of the Hill district. Based on cell morphology and Phenotypic characterization isolates were identified as Candida glabrata and Saccharomyces cerevisae.

8p chauchaungayxua6 26-06-2020 13 1   Download

The Western hills of Manipur, India are inhabited by tribal people mostly of Zeliangrong tribe and to some extent by Kuki tribe. They had been living in an isolated society with its own socio-cultural pattern and tradition. The seasonal food produce were processed to enhance nutritive value, flavour and above all shelf life to consume in the lean season. The most common method of processing is sun drying and natural fermentation and boiling in the plain water. Lack of or conscious efforts to limit salt uses were evident during the survey.

11p nguathienthan5 04-06-2020 9 0   Download

Traditional fermented alcoholic beverages are indigenous to a particular area and are prepared by the local people using an age-old techniques and locally available raw materials. The main objective of this work was the direct determination of ethanol in traditional fermented alcoholic beverages using mid infrared spectroscopy with partial least squares regression, verifying the robustness of the calibration models and to assess the quality of beverages.

8p vijiraiya2711 27-05-2020 6 1   Download

Leaves of the medicinal plant Ampelopsis grossedentata, which is commonly known as vine tea, are used widely in the traditional Chinese beverage in southwest China. The leaves contain a large amount of dihydromyricetin, a compound with various biological activities.

12p viuchiha2711 21-04-2020 9 1   Download

Fermented Rice Beverage is one of the most popular and ethnic fermented alcoholic beverages of Meghalaya Region located in North-eastern part of India. Locally, rice beverage is known as Chubitchi by Garo, kyiad by Khasi and Sadhiar by Jaintias tribes of Meghalaya, it is prepared by using rice and dried starter culture. Dried starter culture or Wanti is used for traditional rice beverage processing by Garo tribes. The nature of microbes was assessed and their source during fermentation was studied generally to explore the microbial diversity associated with the rice beverage samples.

12p kethamoi4 16-04-2020 11 1   Download

Ginger ale is a type of beer brewed from malted barley using a warm fermentation with a strain of brewer’s yeast. Ginger ale commonly contains water, sugar, ginger extract, lime and other spices. The objective of this study was to modify traditional Ginger ale formulation, to produce a beer like beverage with substitution of hops by ginger and incorporation of malt and yeast at various proportions under natural and controlled fermentation and to evaluate the chemical, microbial and sensory properties of the beverage.

8p trinhthamhodang3 12-02-2020 8 0   Download

Ber (Zizyphus mauritiana Lamk) belongs to the Rhamnaceae family and is also called as jujube. It grows in arid and semi-arid regions of India and there are 125 varieties of ber in India. The cultivars Umran, Kathapal and Gola are the most promising varieties of ber in North India. Although known for its rich taste and high nutritional value, ber is an under utilised fruit and is available only for a short period of time. Value addition is a great way to increase the shelf life of the product along with adding economic value to it.

13p nguaconbaynhay1 04-12-2019 14 0   Download

Coffee is the most popular beverage in the Republic of Korea, other than Korea’s traditional green tea. Coffee contains many physiologically active substances, such as chlorogenic acids (CGAs) and caffeine. Previous studies have focused on the content of CGAs and caffeine in brewed coffee.

10p caygaocaolon1 13-11-2019 10 0   Download

The present study was done to select the potential autochthonous lactic acid bacteria (LAB) for the production of shalgam, which is a traditional Turkish lactic acid-fermented beverage. Eighteen LAB belonging to the genera Lactobacillus, Lactococcus, Pediococcus, and Leuconostoc isolated previously from shalgam samples produced in the university laboratory and by small- and largescale producers in industry were used.

9p vimb123 11-01-2019 14 1   Download

The effects of fermentation with 2 different starter culture mixtures composed of lactic acid bacteria (LAB) on some physicochemical, microbiological, sensorial, and rheological characteristics of boza, a traditional fermented Turkish beverage, during storage for 10 days at 8 °C were investigated. Lb. casei Shirota adapted in boza well and provided the boza with a probiotic property

13p vimb123 11-01-2019 22 3   Download

Boza is a popular cereal-based traditional beverage particularly consumed during winter months in Balkan countries and Turkic societies. The present study aims to investigate the influence of different cereal sources and starter cultures used in the commercial production of boza on its chemical and microbiota compositions and physicochemical characteristics.

11p danhdanh11 09-01-2019 21 2   Download

The aim of this study is to examine the current evolutionary stage of management accounting evolution models. In this paper, we focus on Vietnamese food and beverage enterprises because this sector has been considered as the largest in the Vietnamese manufacturing industry for many years. We employ a questionaire survey to study the extent these enterprises have adopted certain traditional and modern management accounting practices and the main characteristics of their costing and product pricing systems.

10p sansan1 24-05-2018 31 1   Download