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.
National Research Council & Office of International Affairs
Applications of Biotechnology in Traditional Fermented Foods [PDF ebook]
Applications of Biotechnology in Traditional Fermented Foods [PDF ebook]
购买此电子书可免费获赠一本!
语言 英语 ● 格式 PDF ● 网页 208 ● ISBN 9780309565752 ● 出版者 National Academies Press ● 发布时间 1992 ● 下载 3 时 ● 货币 EUR ● ID 7150240 ● 复制保护 Adobe DRM
需要具备DRM功能的电子书阅读器