Applications Of Biotechnology In Traditional Fermented Foods

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Applications of Biotechnology in Traditional Fermented Foods
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Authors: National Research Council
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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
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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
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Molecular Techniques in Food Biology: Safety, Biotechnology, Authenticity & Traceability explores all aspects of microbe-food interactions, especially as they p
Fermented Foods of Latin America
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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
Functional Foods and Biotechnology
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Functional Foods and Biotechnology focuses the information from the recently published Food Biotechnology to illuminate the role of biochemical processing in th