Tarhana has a long history. According to historical records, it was first produced by Turkish
people in Middle Asia and afterwards it spread out to different parts of the world. It is a …

Previous editions of Yoghurt: Science and Technology established the text as an essential
reference underpinning the production of yoghurt of consistently high quality. The book has …

Cereal grains play a vital role in a dietary chart by providing a required number of
macronutrients and micronutrients along with health-benefiting bioactive components …

The magnificent Himalayan Mountains, the highest in the world and home to the famed
Mount Everest and K2, are also imbued with a rich diversity of ethnic fermented foods. Dr …

Tarhana was supplemented with buckwheat flour (BWF) to improve its nutritional value and
functional properties. Some physical, chemical, functional and sensory properties of …

Co-fermentation of finger millet with horse gram was carried out to produce inexpensive
protein-rich food (dosa-an Indian breakfast food). Natural fermentation of finger millet–horse …

Soy sauce, a well-known seasoning in Asia and throughout the world, consists of many
metabolites that are produced during fermentation or aging and that have various health …

Selroti is an ethnic fermented rice food of the Himalayas. A total of 125 samples of selroti
batters were collected from different villages and markets of the Himalayas. The microbial …

The fruit of Prunus mume (PM) is widely cultivated in East Asia, and it has been used as a
folk medication for gastrointestinal disorders, eg, diarrhea, stomach ache and ulceration. In …

Fermentation of cereals to obtain desired food products is an age-old technique. It is often
used to enhance the acceptability and shelf-life of the product. Fermentation can be viewed …