000			01850nam a2200169Ia 4500
001			169656
003			0000000000
005			20211104020818.0
008			090119s2008 ph a b f001 0 eng
035			_a(AEA)90933F746E9445478D2CCABC01947192
035			_aUPD-00080397360
050			_aTP 371.44 _b.Sa55 2008
245		0	_aPhilippine fermented foods : _bprinciples and technology / _cPriscilla Chinte-Sanchez.
520			_aThis 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.
942			_cFIL
999			_c72790 _d72790