 |  | Applications of Biotechnology to Traditional Fermented Foods (BOSTID, 1992, 188 p.) |
 |  | (introduction...) |
 |  | Notice |
 |  | Preface |
 |  | I. Research priorities |
 |  | Research Priorities in Traditional Fermented Foods |
 |  | II. Overview |
 |  | 1 Upgrading Traditional Biotechnological Processes |
 |  | 2 Genetic Improvement of Microbial Starter Cultures |
 |  | 3 Sudan's Fermented Food Heritage |
 |  | 4 Lesser-Known Fermented Plant Foods |
 |  | 5 Lactic Acid Fermentations |
 |  | 6 Mixed-Culture Fermentations |
 |  | III. Milk derivatives |
 |  | 7 Fermented Milks Past, Present, and Future |
 |  | 8 Lactobacillus GG Fermented Whey and Human Health |
 |  | 9 The Microbiology Ethiopian Ayib |
 |  | 10 Moroccan Traditional Fermented Dairy Products |
 |  | 11 Fermented Milk Products in Zimbabwe |
 |  | IV. Plant derivatives |
 |  | 12 Cassava Processing in Africa |
 |  | 13 Improving the Nutritional Quality of Ogi and Gari |
 |  | 14 Solid-State Fermentation of Manioc to Increase Protein Content |
 |  | 15 Leaf and Seed Fermentations of Western Sudan |
 |  | 16 Continuous Production of Soy Sauce in a Bioreactor |
 |  | V. Animal derivatives |
 |  | 17 Using Mixed Starter Cultures for Thai Nham |
 |  | 18 Starter Cultures in Traditional Fermented Meats |
 |  | 19 Fermented Fish Products in the Philippines |
 |  | 20 Fish-Meat Sausage |
 |  | 21 An Accelerated Process for Fish Sauce (Patis) Production |
 |  | VI. Human health, safety, and nutrition |
 |  | 22 Nutrition and Safety Considerations |
 |  | 23 Mycotoxic Flora of Some Indigenous Fermented Foods |
 |  | VII. Commercialization |
 |  | 24 Commercialization of Fermented Foods in Sub-Saharan Africa |
 |  | 25 Biotechnology for Production of Fruits, Wines, and Alcohol |
 |  | 26 Future Directions |
 |  | Board on Science and Technology for International Development |