Marknadens största urval
Snabb leverans

Applications of Biotechnology in Traditional Fermented Foods

Applications of Biotechnology in Traditional Fermented Foodsav National Research Council
Om Applications of Biotechnology in Traditional Fermented Foods

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.

Visa mer
  • Språk:
  • Engelska
  • ISBN:
  • 9780309046855
  • Format:
  • Häftad
  • Sidor:
  • 208
  • Utgiven:
  • 1. februari 1992
  Fri leverans
Leveranstid: 2-4 veckor
Förväntad leverans: 26. november 2024

Beskrivning av Applications of Biotechnology in Traditional Fermented Foods

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.

Användarnas betyg av Applications of Biotechnology in Traditional Fermented Foods



Hitta liknande böcker
Boken Applications of Biotechnology in Traditional Fermented Foods finns i följande kategorier:

Gör som tusentals andra bokälskare

Prenumerera på vårt nyhetsbrev för att få fantastiska erbjudanden och inspiration för din nästa läsning.