Applications of Biotechnology in Traditional Fermented Foods.
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Full Text (via ProQuest) |
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| Format: | eBook |
| Language: | English |
| Published: |
Washington :
National Academies Press,
1991.
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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""