Applications of Biotechnology in Traditional Fermented Foods

Panel on the Applications of Biotechnology to Traditional Fermented Foods,National Research Council,Policy and Global Affairs,Office of International Affairs

Applications of Biotechnology in Traditional Fermented Foods
Format
Paperback
Publisher
National Academies Press
Country
United States
Published
1 February 1992
Pages
208
ISBN
9780309046855

Applications of Biotechnology in Traditional Fermented Foods

Panel on the Applications of Biotechnology to Traditional Fermented Foods,National Research Council,Policy and Global Affairs,Office of International Affairs

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.

This item is not currently in-stock. It can be ordered online and is expected to ship in approx 4 weeks

Our stock data is updated periodically, and availability may change throughout the day for in-demand items. Please call the relevant shop for the most current stock information. Prices are subject to change without notice.

Sign in or become a Readings Member to add this title to a wishlist.