Applications of Biotechnology in Traditional Fermented Foods

Applications of Biotechnology in Traditional Fermented Foods

By: Panel on the Applications of Biotechnology to Traditional Fermented Foods (author), National Academy of Sciences (author), National Research Council (author), Policy and Global Affairs (author), Office of International Affairs (author)Paperback

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Description

In developing countries, traditional fermentation serves many purposes. It can improve the taste of an otherwise bland food, enhance the digestibility of a food that is difficult to assimilate, preserve food from degradation by noxious organisms, and increase nutritional value through the synthesis of essential amino acids and vitamins. Although "fermented food" has a vaguely distasteful ring, bread, wine, cheese, and yogurt are all familiar fermented foods. Less familiar are gari, ogi, idli, ugba, and other relatively unstudied but important foods in some African and Asian countries. This book reports on current research to improve the safety and nutrition of these foods through an elucidation of the microorganisms and mechanisms involved in their production. Also included are recommendations for needed research.

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About Author

Panel on the Applications of Biotechnology to Traditional Fermented Foods, National Research Council

Product Details

  • publication date: 01/01/1992
  • ISBN13: 9780309074872
  • Format: Paperback
  • Number Of Pages: 208
  • ID: 9780309074872
  • ISBN10: 0309074878

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