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Title Applications of biotechnology to traditional fermented foods : report of an ad hoc panel of the Board on Science and Technology for International Development / Office of International Affairs, National Research Council.
Imprint Washington, D.C. : National Academy Press, 1992.

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LOCATION CALL # STATUS MESSAGE
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Series Online access: National Academy of Sciences National Academies Press.
Online access: NCBI NCBI Bookshelf.
Subject Fermented foods.
Alt Name National Research Council (U.S.). Panel on the Applications of Biotechnology to Traditional Fermented Foods.
Add Title Traditional fermented foods
Description 1 online resource (vii, 199 pages) : illustrations
Note Spine title: Traditional fermented foods.
Bibliography Note Includes bibliographical references.
Note Print version record.
ISBN 0585149216 (electronic bk.)
9780585149219 (electronic bk.)
9780309046855
0309046858
0309046858
9780309565752 (online)
0309565758
OCLC # 43477137
Additional Format Print version: Applications of biotechnology to traditional fermented foods. Washington, D.C. : National Academy Press, 1992 0309046858 (DLC) 91068331 (OCoLC)26015316
Table of Contents
IResearch Priorities 
  Research Priorities in Traditional Fermented Foods3
IIOverview 
 1Upgrading Traditional Biotechnological Processes / M.J.R. Nout11
 2Genetic Improvement of Microbial Starter Cultures / Susan Harlander20
 3Sudan's Fermented Food Heritage / Hamid A. Dirar27
 4Lesser-Known Fermented Plant Foods / Kofi E. Aidoo35
 5Lactic Acid Fermentations / Keith H. Steinkraus43
 6Mixed-Culture Fermentations / Clifford W. Hesseltine52
IIIMilk Derivatives 
 7Fermented Milks--Past, Present, and Future / M. Kroger, J.A. Kurmann, J.L. Rasic61
 8Lactobacillas GG Fermented Whey and Human Health / Seppo Salminen, Kari Salminen68
 9The Microbiology of Ethiopian Ayib / Mogessie Ashenafi71
 10Moroccan Traditional Fermented Dairy Products / Abed Hamama75
 11Fermented Milk Products in Zimbabwe / Sara Feresu80
IVPlant Derivatives 
 12Cassava Processing in Africa / Olusola B. Oyewole89
 13Improving the Nutritional Quality of Ogi and Gari / T.G. Sokari93
 14Solid-State Fermentation of Manioc to Increase Protein Content / Nguyen Ngoc Thao, Nguyen Hoai Huong100
 15Leaf and Seed Fermentations of Western Sudan / David B. Harper, M.A. Collins105
 16Continuous Production of Soy Sauce in a Bioreactor / Takashi Hamada, Yaichi Fukushima, Hiroshi Motai114
VAnimal Derivatives 
 17Using Mixed Starter Cultures for Thai Nham / Pairote Wiriyacharee121
 18Starter Cultures in Traditional Fermented Meats / Margy Woodburn128
 19Fermented Fish Products in the Philippines / Minerva SD. Olympia131
 20Fish-Meat Sausage / Sam Angel, Eliana Mora P.140
 21An Accelerated Process for Fish Sauce (Patis) Production / R.C. Mabesa, E.V. Carpio, L.B. Mabesa146
VIHuman Health, Safety, and Nutrition 
 22Nutrition and Safety Considerations / O. Paredes Lopez153
 23Mycotoxin Flora of Some Indigenous Fermented Foods / Felixtina E. Jonsyn159
VIICommercialization 
 24Commercialization of Fermented Foods in Sub-Saharan Africa / Nduka Okafor165
 25Biotechnology for Production of Fruits, Wines, and Alcohol / J. Maud Kordylas170
 26Future Directions / Leslie Fook-Min Yong184
 Board on Science and Technology for International Development (BOSTID)189
 BOSTID Publications190


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