Applications of Biotechnology in Traditional Fermented Foods

Released on by National Research Council
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  • Applications of Biotechnology in Traditional Fermented Foods Book Detail

  • Author : National Research Council
  • Release Date : 1992-02-01
  • Publisher : National Academies Press
  • Genre : Medical
  • Pages : 208
  • ISBN 13 : 0309046858
  • File Size : 86,86 MB
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Applications of Biotechnology in Traditional Fermented Foods by National Research Council PDF Summary

Book 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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Fermented Foods, Part I

Fermented Foods, Part I

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Traditional fermented foods are not only the staple food for most of developing countries but also the key healthy food for developed countries. As the healthy

Fermented Foods of Latin America

Fermented Foods of Latin America

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Due to the indigenous knowledge of pre-Colombian indigenous tribes and the new methods introduced by the immigrants arriving from Europe and other continents, a