Nap: Applications Of Biotechnology To Traditional Fermented Foods (pr Only) - Softcover

NAP

Softcover

ISBN 10: 0309046858 ISBN 13: 9780309046855

Publisher: John Wiley & Sons, 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.

About this title

Synopsis

Scientists from developed and developing countries report their research on opportunities to reduce hunger and improve nutrition in developing countries through the application of biotechnology to traditional fermented foods. Annotation copyright Book News, Inc. Portland, Or.

Edition details

• Publisher: John Wiley & Sons
• Publication date: 1992
• ISBN 10: 0309046858
• ISBN 13: 9780309046855
• Binding: Paperback
• Language: English
• Number of pages: 208