SNDT WOMEN'S UNIVERSITY
BMK Knowledge Resource Centre
Vithaldas Vidyavihar, Juhu Tara Road,
Santacruz (West) Mumbai - 400049
Processing technologies of various ethnic fish products consumed in Asian countries: areview (Record no. 131418)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 02059nam a2200133 4500 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 250319b |||||||| |||| 00| 0 eng d |
| 100 ## - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Kapil Deb Nath |
| 245 ## - TITLE STATEMENT | |
| Title | Processing technologies of various ethnic fish products consumed in Asian countries: areview |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | p324-335 |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc. biblio.abstract | Since time immemorial, various communities across different countries have developed their own techniques of preparing traditional fermented ethnic fish products either by drying, smoking, or fermenting them together, or by combining the processes of drying, smoking, and fermentation. Fermentation is a common food preservation technique that improves safety of food, its shelf life, mouth feel, aroma, palatability and nutritional qualities. Fermented foods are thosefoods that are prepared through the regulated escalation of microbes and the enzymatic alteration of dietary components. Fermented fish is produced and consumed throughout the world, and it is an integral feature of many cuisines. It is also an affluent resource of microorganisms as well as a major industry in several countries of the world. These fish items are produced using an environment friendly preservation technology and natural packaging. As a result, food preservation technology becomes low-cost and accessible to the economically weaker section, and it also addresses the issues of food deterioration and food-borne infections. This review primarily aims to underline the process technology of various fermented fish products of some Asian countries and their preparation procedures. In addition, it also highlights the biochemical, microbial, nutritional quality and ethno-medical properties of various fermented fish products |
| 654 ## - SUBJECT ADDED ENTRY--FACETED TOPICAL TERMS | |
| Subject | <a href="Drying">Drying</a> |
| -- | <a href="Fermentation">Fermentation</a> |
| -- | <a href="Preservation">Preservation</a> |
| -- | <a href="Quality">Quality</a> |
| -- | <a href="Smoking">Smoking</a> |
| -- | <a href="Traditional ethnic foods">Traditional ethnic foods</a> |
| 773 0# - HOST ITEM ENTRY | |
| Host Biblionumber | 125286 |
| Host Itemnumber | 109740 |
| Place, publisher, and date of publication | New Delhi NISCAIR |
| Title | Indian Journal of Traditional Knowledge |
| International Standard Serial Number | 0972-5938 |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Koha item type | Journal Article |
| Withdrawn status | Lost status | Source of classification or shelving scheme | Damaged status | Not for loan | Location (home branch) | Sublocation or collection (holding branch) | Date acquired | Koha issues (times borrowed) | Piece designation (barcode) | Koha date last seen | Price effective from | Koha item type |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Dewey Decimal Classification | SNDT Juhu | SNDT Juhu | 19/03/2025 | JP179.5 | 19/03/2025 | 19/03/2025 | Journal Article |