Philippine fermented foods : principles and technology / Priscilla Chinte-Sanchez.

This book is the first consolidated information on food bioprocessing in the country.It discusses thefermentation process from its beginnings as an ancient art to its development into several applications as a result of new knowledge from researches all over the world. It is organized into six section that cover ninteen chapters on fermentation principle and local technologies for the manufacture of fermented foods in the Philippines. Its approach provides the reader an adequate introduction to the different fermented products, the principles underlying the techniques, the essential microorganisms involved and how their interactions produce the needed type of reactions. Based on the author's extensive experience as professor and practitioner in the field of applied microbiology, the book provides a detailed desciption of Philippine fermented foods, the process of improving traditional fermentation methods, and the production of nutritious, safe, and wholesome foods through fermentation. Standards, regulations, and laws promulgated for the proper monitoring of fermented foods to ensure their safety are also discussed. The comprehensive data presented on ethnic foods are not found elsewhere, making it an indispensable resource for scientists, food technologists, students, teachers, as well as the the food industry.