Skip to content
Library Home
Start Over
Research Databases
E-Journals
Course Reserves
Library Home
Login to library account
English
Deutsch
Español
Français
Italiano
日本語
Nederlands
Português
Português (Brasil)
中文(简体)
中文(繁體)
Türkçe
עברית
Gaeilge
Cymraeg
Ελληνικά
Català
Euskara
Русский
Čeština
Suomi
Svenska
polski
Dansk
slovenščina
اللغة العربية
বাংলা
Galego
Tiếng Việt
Hrvatski
हिंदी
Հայերէն
Українська
Language
Library Catalog
All Fields
Title
Author
Subject
Call Number
ISBN/ISSN
Find
Advanced Search
|
Browse
|
Search Tips
Applications of Biotechnology...
Cite this
Text this
Email this
Print
Export Record
Export to RefWorks
Export to EndNoteWeb
Export to EndNote
Save to List
Permanent link
Applications of Biotechnology in Traditional Fermented Foods.
Saved in:
Bibliographic Details
Main Author:
Trade, Panel on the Applications of Biotechnology to
Format:
eBook
Language:
English
Published:
Washington :
National Academies Press,
1991.
Subjects:
Fermented foods.
Fermented foods
Online Access:
Click for online access
Holdings
Description
Table of Contents
Similar Items
Staff View
Table of Contents:
""APPLICATIONS OF BIOTECHNOLOGY TO TRADITIONAL FERMENTED FOODS""; ""Copyright""; ""Contents""; ""Preface""; ""I. RESEARCH PRIORITIES""; ""Research Priorities in Traditional Fermented Foods""; ""PRIORITIES""; ""IMPROVING THE KNOWLEDGE BASE""; ""IMPROVING THE TECHNOLOGY""; ""IMPROVING UTILIZATION""; ""DEVELOPING LOCAL CAPABILITIES""; ""II. OVERVIEW""; ""1 Upgrading Traditional Biotechnological Processes""; ""TRADITIONAL FOOD FERMENTATION""; ""DECENTRALIZED SMALL-SCALE PROCESSES""; ""BASIC PROCESSING OPERATIONS""; ""NUTRITIVE VALUE""
""STABILIZATION OF NATURAL FERMENTATIONS BY INOCULUM ENRICHMENT""""MULTISTRAIN DEHYDRATED STARTER""; ""ENZYME PRODUCTION BY KOJI TECHNIQUE""; ""DRY MATTER BALANCE""; ""IMPLEMENTATION""; ""REFERENCES""; ""2 Genetic Improvement of Microbial Starter Cultures""; ""TRADITIONAL GENETIC IMPROVEMENT STRATEGIES""; ""Mutation and Selection""; ""Natural Gene Transfer Methods""; ""Transduction""; ""Conjugation""; ""Transformation""; ""Electroporation""; ""GENETIC ENGINEERING""; ""Prerequisites""; ""Metabolism And Biochemistry Of The Host""; ""Transformable Hosts""; ""Vector Systems""
""Efficient Gene Transfer Systems""""Expression Systems""; ""Properties of Interest""; ""Limitations""; ""3 Sudan's Fermented Food Heritage""; ""FERMENTED FOODS""; ""Sorghum-Based Foods""; ""Dairy Products""; ""Fish Products""; ""Meat Products""; ""Vegetable Products""; ""Alcoholic Products""; ""FERMENTED FOODS AND SURVIVAL STRATEGIES""; ""BIOTECHNOLOGY AND FERMENTED FOODS""; ""REFERENCES""; ""4 Lesser-Known Fermented Plant Foods""; ""REGIONAL PERSPECTIVES""; ""PRODUCTS FROM CEREAL GRAINS""; ""Ahai""; ""Ting""; ""Maasa""; ""PRODUCTS FROM ROOT TUBERS""; ""Farinha Puba""; ""Kokonte""
""Masato (masata)""""Chuno""; ""PRODUCTS FROM LEGUMES, PULSES, AND OTHER SEEDS""; ""PRODUCTS FROM FRUITS AND VEGETABLES""; ""COMMERCIALIZATION""; ""REFERENCES""; ""5 Lactic Acid Fermentations""; ""SAUERKRAUT""; ""KOREAN KIMCHI""; ""PICKLED VEGETABLES""; ""INDIAN IDLI AND DOSA""; ""PHILIPPINE PUTO""; ""SOURDOUGH BREADS AND RELATED FERMENTATIONS""; ""NIGERIAN OGI (KENYAN UJI)""; ""NIGERIAN GARI""; ""PHILIPPINE BALAO BALAO""; ""MEXICAN PULQUE""; ""EGYPTIAN KISHK, GREEK TRAHANAS, AND TURKISH-TARHANAS""; ""OTHER FOODS""; ""6 Mixed-Culture Fermentations""; ""ADVANTAGES""; ""DISADVANTAGES""
""FUTURE""""REFERENCES""; ""III. MILK DERIVATIVES""; ""7 Fermented Milks�Past, Present, and Future""; ""CLASSIFICATIONS""; ""Traditional and Nontraditional""; ""Medium and Procedure""; ""Further Processing""; ""End Uses""; ""Microbial Actions""; ""RESEARCH""; ""REFERENCES""; ""8 Lactobacillus GG Fermented Whey and Human Health""; ""WHEY HYDROLYSIS PROCESS""; ""LACTOBACILLUS GG""; ""LACTOBACILLUS GG FERMENTED WHEY DRINK""; ""CONCLUSIONS""; ""REFERENCES""; ""9 The Microbiology of Ethiopian Ayib""; ""AYIB CHARACTERISTICS""; ""MODIFIED PROCESS""; ""REFERENCES""
Similar Items
Microbiology and Technology of Fermented Foods.
by: Hutkins, Robert W.
Published: (2018)
The Oxford handbook of food fermentations
Published: (2018)
Ethnic fermented foods and beverages of India : science history and culture
Published: (2020)
Microbiology and technology of fermented foods
by: Hutkins, Robert W. (Robert Wayne)
Published: (2006)
Food, fermentation and micro-organisms
by: Bamforth, Charles W., 1952-, et al.
Published: (2019)