Applications of Biotechnology in Traditional Fermented Foods
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Applications of Biotechnology in Traditional Fermented Foods by National Research Council
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.| SKU | Unavailable |
| ISBN 13 | 9780309046855 |
| ISBN 10 | 0309046858 |
| Title | Applications of Biotechnology in Traditional Fermented Foods |
| Author | National Research Council |
| Condition | Unavailable |
| Binding Type | Paperback |
| Publisher | National Academies Press |
| Year published | 1992-02-01 |
| Number of pages | 208 |
| Cover note | Book picture is for illustrative purposes only, actual binding, cover or edition may vary. |
| Note | Unavailable |