Food Processing and Manufacturing


TP 371.44 Special Processes. Brining, Pickling, Fermenting, Etc.

Applications of Biotechnology in Traditional Fermented Foods

Applications of Biotechnology in Traditional Fermented Foods, a publication of the National Academy Press, is available for browsing through this WWW site, a directory for the National Academy Press Bookstore. Here, users can view and purchase the publication, as well as have access to various services provided by the National Academy Press Bookstore.
Users are already familiar with traditional fermented foods: bread, wine, cheese, and yogurt. Less familiar examples include: gari, ogi, idli, and ugba, as well as 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 [less recognized] foods through an elucidation of the microorganisms and mechanisms involved in their production. Also included are recommendations for needed research."
A special feature of this site allows the user to order the publication through an onscreen link, as well as to access the various information links within the National Academy Press Bookstore, the publishers of several government research groups.
The site is maintained by the National Academy Press and the National Academy Press Bookstore; Washington, D.C.
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Follow onscreen links to view publication contents and ordering information. Onscreen links provided to the bookstore and its services, as well as to the National Academy Press homepage.