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 "e;fermented food"e; 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.
- 208 pages
- English
- PDF
- Available on iOS & Android
eBook - PDF
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Table of contents
- APPLICATIONS OF BIOTECHNOLOGY TO TRADITIONAL FERMENTED FOODS
- Copyright
- Contents
- Preface
- I. RESEARCH PRIORITIES
- II. OVERVIEW
- III. MILK DERIVATIVES
- IV. PLANT DERIVATIVES
- V. ANIMAL DERIVATIVES
- VI. HUMAN HEALTH, SAFETY, AND NUTRITION
- VII. COMMERCIALIZATION
- Board On Science And Technology For International Development
- BOSTID Publication Distributors
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Yes, you can access Applications of Biotechnology in Traditional Fermented Foods by in PDF and/or ePUB format. We have over 1.5 million books available in our catalogue for you to explore.