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Applications of biotechnology to traditional fermented foods: report of an ad hoc panel of the [Advisory Committee on Technology Innovation of the] Board on Science and Technology for International Development, Office of International Affairs, National Research Council by National Research Council, Policy and Global Affairs, Office of International Affairs, Panel on the Applications of Biotechnology to Traditional Fermented Foods, National Research Council (U.S.) is a book available to read on EtoBox.

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I. Research Priorities. Research Priorities In Traditional Fermented Foods -- Ii. Overview. 1. Upgrading Traditional Biotechnological Processes / M.j.r. Nout. 2. Genetic Improvement Of Microbial Starter Cultures / Susan Harlander. 3. Sudan's Fermented Food Heritage / Hamid A. Dirar. 4. Lesser-known Fermented Plant Foods / Kofi E. Aidoo. 5. Lactic Acid Fermentations / Keith H. Steinkraus. 6. Mixed-culture Fermentations / Clifford W. Hesseltine -- Iii. Milk Derivatives. 7. Fermented Milks -- Past, Present, And Future / M. Kroger, J.a. Kurmann And J.l. Rasic. 8. Lactobacillas Gg Fermented Whey And Human Health / Seppo Salminen And Kari Salminen. 9. The Microbiology Of Ethiopian Ayib / Mogessie Ashenafi. 10. Moroccan Traditional Fermented Dairy Products / Abed Hamama. 11. Fermented Milk Products In Zimbabwe / Sara Feresu --^ Iv. Plant Derivatives. 12. Cassava Processing In Africa / Olusola B. Oyewole. 13. Improving The Nutritional Quality Of Ogi And Gari / T.g. Sokari. 14. Solid-state Fermentation Of Manioc To Increase Protein Content / Nguyen Ngoc Thao And Nguyen Hoai Huong. 15. Leaf And Seed Fermentations Of Western Sudan / David B. Harper And M.a. Collins. 16. Continuous Production

Author

National Research Council, Policy and Global Affairs, Office of International Affairs, Panel on the Applications of Biotechnology to Traditional Fermented Foods, National Research Council (U.S.)

Publisher

NATIONAL ACADEMY PRESS

Published

1992

Language

EN

ISBN

9780309565752

Subjects

Medical, Engineering, Mathematics