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Microbiology and Health Benefits of Traditional Alcoholic Beverages
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ISBN: 9780443133220
Published: 2024
Publisher: Academic Press
Language: English
Format: Paperback / softback
Format: 9×6
Published: 2024
Publisher: Academic Press
Language: English
Format: Paperback / softback
Format: 9×6
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<p><i>Microbiology and Health Benefits of Traditional Alcoholic Beverages</i> is an interdisciplinary reference for students, researchers, and academics studying anthropology and food and beverage science, especially those with interest in fermentation. Fermented beverages and alcoholic drinks are culturally and socially accepted products for consumption, drinking, entertainment, as well as for customary practices and religious purposes. Due to variation in substrates, climatic conditions, geographical locations and ethnicity, a colossal diversity of microbial community as well as major domains have been reported in the different varieties of fermented beverages of the world.<br><br>This book covers the cultural context of these beverages along with their biochemistry, health benefits, and therapeutic uses. Topics include winemaking, malting and brewing of wine and beer, and culturally specific beverages and practices such as fermented palm beverages and agave.</p>
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