Applications of Biotechnology in Traditional Fermented Foods - Softcover

National Research Council; Policy And Global Affairs; Office Of International Affairs; Panel On The Applications Of Biotechnology To Traditional Fermented Foods

Softcover

ISBN 10: 0309046858 ISBN 13: 9780309046855

Publisher: National Academies Press, 1992

Synopsis

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.

Table of Contents

• FRONT MATTER
• 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)
• BOSTID PUBLICATIONS

Edition details

• Publisher: National Academies Press
• Publication date: 1992
• ISBN 10: 0309046858
• ISBN 13: 9780309046855
• Binding: Paperback
• Language: English
• Number of pages: 208