Panel on the Applications of Biotechnology to Traditional Fermented Foods's Books

In 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.

For developing nations, soil erosion is among the most chronic environmental and economic burdens. Vast amounts of topsoil are washed or blown away from arable land only to accumulate in rivers, reservoirs, harbors, and estuaries, thereby creating a double disaster: a vital resource disappears from where it is desperately needed and is deposited where it is equally unwanted. Despite much rhetoric and effort, little has been done to overcome this problem. Vetiver, a little-known tropical grass, offers one practical and inexpensive way to control erosion on a huge scale in both humid and semi-arid regions. Hedges of this deeply rooted species catch and hold back sediments while the stiff foliage acts as a filter that also slows runoff and keeps moisture on site. This book assesses vetiver's promise and limitations and identifies places where this grass can be deployed without undue environmental risk.

Assault on Poverty: Basic Human Needs, Science, and Technology

Book's by Panel on the Applications of Biotechnology to Traditional Fermented Foods

Applications of Biotechnology in Traditional Fermented Foods

Applications of Biotechnology in Traditional Fermented Foods

Applications of Biotechnology in Traditional Fermented Foods

Applications of Biotechnology in Traditional Fermented Foods

Applications of Biotechnology in Traditional Fermented Foods

Applications of Biotechnology in Traditional Fermented Foods

Vetiver Grass

Vetiver Grass

An Assault on Poverty

An Assault on Poverty

Username

Password

Username

Password

Password again

Birthday

Email