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 t…
Vitamins are a group of physiologically very important, chemically quite complex organic compounds, that are essential for humans and animals. Some vitamins and other growth factors behave as antioxidants, while some can be considered as biopigments. As their chemical synthesis …
Annual Reports on Fermentation Processes.
« Advances in Potato Chemistry and Technology, Second Edition, presents the latest knowledge on potato chemistry, including the identification, analysis, and uses of chemical components in potatoes. Beginning with a brief description of potato components, the book then delves in…
This second edition has been thoroughly updated to include recent advances and developments in the field of fermentation technology, focusing on industrial applications. The book now covers new aspects such as recombinant DNA techniques in the improvement of industrial micro-org…