Applications of Biotechnology in Traditional Fermented Foods
Panel on the Applications of Biotechnology to Traditional Fermented Foods, Office of International Affairs, Policy and Global Affairs, National Research Council
National Academies Press, Jan 15, 1992 - Medical - 193 pages
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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III MILK DERIVATIVES
IV PLANT DERIVATIVES
V ANIMAL DERIVATIVES
VI HUMAN HEALTH SAFETY AND NUTRITION
Board On Science And Technology For International Development
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acid production Africa alcohol amino acids aroma ayib balao balao balao bioreactor biotechnology cassava cassava processing cells cereal cheese coli compost consumed contains cooked rice developing countries enzymes fermentation processes fermented foods fermented milk products fermented products fish sauce flavor food fermentations Food Science fruit fungi furundu gene genetic engineering growth important improved increase industrial inoculum ISBN isolates jben Journal of Food juice kawal lactic acid bacteria lactic acid fermentation Lacto Lactobacillus Lactobacillus GG legumes linamarase maize meat method microbial starter cultures microorganisms miso mixed cultures mixed-culture fermentations mixture molds nham numbers nutritional ogiri organisms pasteurized pathogenic percent Philippines plant plantarum plasmids preparation protein protein content raw materials reduce salt samples sausages seeds sigda sorghum sour soy sauce soybeans species starch starter cultures strains substrate Sudan sugar traditional fermented foods traditionally fermented milk tropical unpasteurized vegetable whey wine yeasts yogurt