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close this book Applications of biotechnology to traditional fermented foods
View the document Notice
View the document Preface
close this folder I. Research priorities
View the document Research Priorities in Traditional Fermented Foods
close this folder II. Overview
View the document 1 Upgrading Traditional Biotechnological Processes
View the document 2 Genetic Improvement of Microbial Starter Cultures
View the document 3 Sudan's Fermented Food Heritage
View the document 4 Lesser-Known Fermented Plant Foods
View the document 5 Lactic Acid Fermentations
View the document 6 Mixed-Culture Fermentations
close this folder III. Milk derivatives
View the document 7 Fermented Milks Past, Present, and Future
View the document 8 Lactobacillus GG Fermented Whey and Human Health
View the document 9 The Microbiology Ethiopian Ayib
View the document 10 Moroccan Traditional Fermented Dairy Products
View the document 11 Fermented Milk Products in Zimbabwe
close this folder IV. Plant derivatives
View the document 12 Cassava Processing in Africa
View the document 13 Improving the Nutritional Quality of Ogi and Gari
View the document 14 Solid-State Fermentation of Manioc to Increase Protein Content
View the document 15 Leaf and Seed Fermentations of Western Sudan
View the document 16 Continuous Production of Soy Sauce in a Bioreactor
close this folder V. Animal derivatives
View the document 17 Using Mixed Starter Cultures for Thai Nham
View the document 18 Starter Cultures in Traditional Fermented Meats
View the document 19 Fermented Fish Products in the Philippines
View the document 20 Fish-Meat Sausage
View the document 21 An Accelerated Process for Fish Sauce (Patis) Production
close this folder VI. Human health, safety, and nutrition
View the document 22 Nutrition and Safety Considerations
View the document 23 Mycotoxic Flora of Some Indigenous Fermented Foods
close this folder VII. Commercialization
View the document 24 Commercialization of Fermented Foods in Sub-Saharan Africa
View the document 25 Biotechnology for Production of Fruits, Wines, and Alcohol
View the document 26 Future Directions
View the document Board on Science and Technology for International Development

VII. Commercialization