{"product_id":"applications-of-biotechnology-in-traditional-fermented-foods","title":"Applications of Biotechnology in Traditional Fermented Foods","description":"\u003ch1\u003e\u003cspan style=\"color: #262626;\"\u003eApplications of Biotechnology in Traditional Fermented Foods\u003c\/span\u003e\u003c\/h1\u003e\n\u003cp\u003e\u003cspan style=\"color: #262626;\"\u003eIn developing countries, traditional fermentation serves many purposes. It can improve the taste of an otherwise bland food, enhance the digestibility of a food that is difficult to assimilate, preserve food from degradation by noxious organisms, and increase nutritional value through the synthesis of essential amino acids and vitamins. Although \"fermented food\" has a vaguely distasteful ring, bread, wine, cheese, and yogurt are all familiar fermented foods. Less familiar are gari, ogi, idli, ugba, and other relatively unstudied but important foods in some African and Asian countries. This book reports on current research to improve the safety and nutrition of these foods through an elucidation of the microorganisms and mechanisms involved in their production. Also included are recommendations for needed research.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #262626;\"\u003e\u003cbr\u003e\u003cstrong\u003eAutor:\u003c\/strong\u003e\u003cbr\u003e AA. VV.\u003cspan style=\"color: #b3b3b3;\"\u003e\u003cem\u003e)\u003c\/em\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"color: #262626;\"\u003e\u003cstrong\u003eCaracterísticas técnicas:\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan style=\"color: #262626;\"\u003eTamaño cerrado 152 x 229 mm\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: #262626;\"\u003e208 páginas interiores\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: #262626;\"\u003eTapa rústica\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: #262626;\"\u003eEncuadernación lomo cuadrado\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"color: #262626;\"\u003e\u003cspan style=\"color: #262626;\"\u003eEn Webook cuidamos el medio ambiente, imprimimos lo justo y este libro lo haremos especialmente para ti \u003cmeta charset=\"utf-8\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Bibliomanager","offers":[{"title":"Default Title","offer_id":46778978533513,"sku":"001-0000292448","price":64100.0,"currency_code":"CLP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0688\/5703\/6937\/files\/1500325_IMAGEN_TAPA_G_001.jpg?v=1779316068","url":"https:\/\/webook.cl\/products\/applications-of-biotechnology-in-traditional-fermented-foods","provider":"WeBook","version":"1.0","type":"link"}