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Applications of Biotechnology in Traditional Fermented Foods
Language: en
Pages: 208
Authors: National Research Council
Categories: Medical
Type: BOOK - Published: 1992-02-01 - Publisher: National Academies Press

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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
Fermented Foods, Part I
Language: en
Pages: 413
Authors: Didier Montet
Categories: Science
Type: BOOK - Published: 2016-04-19 - Publisher: CRC Press

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Traditional fermented foods are not only the staple food for most of developing countries but also the key healthy food for developed countries. As the healthy
Applications of Biotechnology in Traditional Fermented Foods
Language: en
Pages: 208
Authors: National Research Council
Categories: Medical
Type: BOOK - Published: 1992-01-01 - Publisher: National Academies Press

DOWNLOAD EBOOK

In developing countries, traditional fermentation serves many purposes. It can improve the taste of an otherwise bland food, enhance the digestibility of a food
Fermented Foods of Latin America
Language: en
Pages: 339
Authors: Ana Lucia Barretto Penna
Categories: Science
Type: BOOK - Published: 2017-02-03 - Publisher: CRC Press

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Due to the indigenous knowledge of pre-Colombian indigenous tribes and the new methods introduced by the immigrants arriving from Europe and other continents, a
Molecular Techniques in Food Biology
Language: en
Pages: 472
Authors: Aly Farag El Sheikha
Categories: Technology & Engineering
Type: BOOK - Published: 2018-01-02 - Publisher: John Wiley & Sons

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Molecular Techniques in Food Biology: Safety, Biotechnology, Authenticity & Traceability explores all aspects of microbe-food interactions, especially as they p