Applications of Biotechnology in Traditional Fermented Foods

by National Research Council, Policy and Global Affairs, Office of International Affairs

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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...

Format:Paperback

Language:English

ISBN:0309046858

ISBN13:9780309046855

Release Date:February 1992

Publisher:National Academies Press

Length:208 Pages

Weight:0.60 lbs.

Related Subjects

Agricultural Sciences Engineering Food Science Industrial, Manufacturing & Operational Systems Medical Medical Books Technology

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Applications of Biotechnology in Traditional Fermented Foods

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