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Nutritional and health aspects of food in South Asian countries /
Nutritional and Health Aspects of Food in South Asian Countries provides an analysis of traditional and ethnic foods from the South Asia Region, including India, Sri Lanka, Pakistan, Nepal, Bangladesh and Iran. The book addresses the history of use, origin, composition, preparation, ingredient compo...
| Clasificación: | Libro Electrónico |
|---|---|
| Otros Autores: | , , |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
London
Academic Press,
[2020].
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| Colección: | Elsevier traditional and ethnic food series.
|
| Temas: | |
| Acceso en línea: | Texto completo |
MARC
| LEADER | 00000cam a2200000Mi 4500 | ||
|---|---|---|---|
| 001 | SCIDIR_on1144965804 | ||
| 003 | OCoLC | ||
| 005 | 20231120010442.0 | ||
| 006 | m o d | ||
| 007 | cr |n||||||||| | ||
| 008 | 200318s2020 enk o 000 0 eng d | ||
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| 015 | |a GBC009305 |2 bnb | ||
| 016 | 7 | |a 019682753 |2 Uk | |
| 019 | |a 1145548715 | ||
| 020 | |a 9780128200124 |q (electronic bk.) | ||
| 020 | |a 012820012X |q (electronic bk.) | ||
| 020 | |z 0128200111 | ||
| 020 | |z 9780128200117 | ||
| 035 | |a (OCoLC)1144965804 |z (OCoLC)1145548715 | ||
| 043 | |a az----- | ||
| 050 | 4 | |a TX360.S64 | |
| 082 | 0 | 4 | |a 613.20954 |2 23 |
| 245 | 0 | 0 | |a Nutritional and health aspects of food in South Asian countries / |c volume editors: Jamuna Prakash, Viduranga Waisundara, Vishweshwaraiah Prakash. |
| 264 | 1 | |a London |b Academic Press, |c [2020]. | |
| 264 | 4 | |c �2020 | |
| 300 | |a 1 online resource | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 490 | 1 | |a Nutritional and health aspects of traditional and ethnic foods | |
| 505 | 0 | |a <P><b>Part 1 History of Traditional foods In South Asia </b>1. Eating habits, food cultures and traditions in South Asia Region </p><b> <p>Part 2 Food, Nutrition and Health in India </b>2. Introduction 3. Diet related nutrition and health issues in Indian population 4. Nutritional sufficiency of traditional meal patterns 5. Forest foods for tribals in selected regions of India and their sustainability 6. Traditional preserved and fermented foods and their nutritional aspects 7. The dietary practices and food related rituals in Indian tradition and their role in health and nutrition 8. Functional foods in Indian tradition and their significance for health 9. Traditional Foods, Ayurveda and Diet 10. Foods from the ocean for nutrition, health and wellness</p><b> <p>Part 3 Food, Nutrition and Health in Sri Lanka </b>11. Introduction 12. Traditional and ethnic foods of Sri Lanka -- Safety aspectS 13. Traditional functional food of Sri Lanka and their health significance</p><b> <p>Part 4 Food, Nutrition and Health in Nepal </b>14. Introduction 15. Traditional fermented food of Nepal and their nutritional and nutraceutical potential 16. Health and nutritional aspect of under-utilized high value food grain of high hills and mountains of Nepa</p> <p><b>Part 5 Food, Nutrition and Health in Bangladesh </b>17. Introduction 18. Role of traditional foods of Bangladesh in reaching-out of nutrition 19. Futritional and health issues in Bangladesh and solutions through traditional foods </p><b> <p>Part 6 Food, Nutrition and Health in Pakistan </b>20. Introduction 21. Food, nutrition and health issues in Pakistan </p><b> <p>Part 7 Food, Nutrition and Health in Iran </b>22. Introduction 23. Traditional food and practices for health: Iranian dairy Foods </p><b> <p>Part 8 Common Regulatory and Safety issue and Future outlook for South Asia Region </b>24. Lifecycle stages of food safety of traditional foods 25. Regulations for manufacturing traditional foods -- Global and Regional Challenges 26. Marketing of traditional and functional foods for reach-out of nutrition </p> | |
| 520 | |a Nutritional and Health Aspects of Food in South Asian Countries provides an analysis of traditional and ethnic foods from the South Asia Region, including India, Sri Lanka, Pakistan, Nepal, Bangladesh and Iran. The book addresses the history of use, origin, composition, preparation, ingredient composition, nutritional aspects, and the effects on the health of various foods and food products in each of these countries from the perspective of their Traditional and Ethnic Foods. In addition, the book presents local and international regulations and provides suggestions on how to harmonize regulations and traditional practices to promote safety and global availability of these foods. -- |c Provided by publisher. | ||
| 650 | 0 | |a Nutrition |z South Asia. | |
| 650 | 0 | |a Ethnic food |x Health aspects |z South Asia. | |
| 650 | 6 | |a Nutrition |0 (CaQQLa)201-0064996 |z Asie m�eridionale. |0 (CaQQLa)201-0420805 | |
| 650 | 7 | |a Nutrition |2 fast |0 (OCoLC)fst01042187 | |
| 651 | 7 | |a South Asia |2 fast |0 (OCoLC)fst01244520 | |
| 700 | 1 | |a Prakash, Jamuna, |e editor. | |
| 700 | 1 | |a Waisundara, Viduranga Y., |e editor. | |
| 700 | 1 | |a Prakash, V. |q (Vishweshwaraiah), |d 1951- |e editor. | |
| 776 | 0 | 8 | |i Print version: |t Nutritional and health aspects of food in South Asian countries. |d [Place of publication not identified] Academic Press, 2020 |z 0128200111 |z 9780128200117 |w (OCoLC)1121130407 |
| 830 | 0 | |a Elsevier traditional and ethnic food series. | |
| 856 | 4 | 0 | |u https://sciencedirect.uam.elogim.com/science/book/9780128200117 |z Texto completo |