Applications of Biotechnology in Traditional Fermented Foods PDF
By:National Research Council,Policy and Global Affairs,Office of International Affairs,Panel on the Applications of Biotechnology to Traditional Fermented Foods
Published on 1992-02-01 by National Academies Press
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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 Book was ranked at 7 by Google Books for keyword Biotechnology Industry.
Book ID of Applications of Biotechnology in Traditional Fermented Foods's Books is Dq9kOzrRpjUC, Book which was written byNational Research Council,Policy and Global Affairs,Office of International Affairs,Panel on the Applications of Biotechnology to Traditional Fermented Foodshave ETAG "OYwSsBzPhvQ"
Book which was published by National Academies Press since 1992-02-01 have ISBNs, ISBN 13 Code is 9780309046855 and ISBN 10 Code is 0309046858
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