Applications of Biotechnology in Traditional Fermented Foods (English, National Research Council | Policy, Global Affairs | Office of International Affairs)

About the Book

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 ferm…

ISBN: 9780309046855