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Handbook of Indigenous Foods Involving Alkaline Fermentation
Handbook of Indigenous Foods Involving Alkaline Fermentation details the basic approaches of alkaline fermentation, provides a brief history, and offers an overview of the subject. Devoted exclusively to alkaline-fermented foods (AFFs), this text includes contributions from experts from around the globe. It discusses the diversity of indigenous fermented foods involving an alkaline reaction, as well as the taxonomy, ecology, physiology, and genetics of predominant microorganisms occurring in AFFs. Presented in nine chapters, the book explains how microorganisms or enzymes transform raw ingredients into AFFs. It discusses the safety aspects of AFFs, and considers the challenges associated wit...
Indigenous Fermented Foods for the Tropics
Indigenous Fermented Foods for the Tropics provides insights on fermented foods of the Tropics, particularly Africa, Asia and South America, highlighting key aspects and potential developments for these food products. Sections provide an overview on the production and composition (nutritional, physicochemical, health beneficial and microbiota) of these indigenous fermented foods in the tropics, innovative techniques for investigating the composition of these fermented food products and improvement of the fermentation process to yield better nutritional constituents, health beneficial components and sensory qualities, and safety aspects to be considered in fermented foods. Other sections prov...
Low-fee Private Schooling
Low-fee private schooling represents a point of heated debate in the international policy context of Education for All and the Millennium Development Goals. While on the one hand there is an increased push for free and universal access with assumed State responsibility, reports on the mushrooming of private schools targeting socially and economically disadvantaged groups in a range of developing countries, particularly across Africa and Asia, have emerged over the last decade. Low-fee private schooling has, thus, become a provocative and illuminating area of research and policy interest on the impacts of privatisation and its different forms in developing countries. This edited volume aims t...
Results from the FAO Biotechnology Forum
This publication presents the background and summary documents from a series of six moderated e-mail conferences hosted by the FAO Biotechnology Forum from 2002 to 2005, relating to agricultural biotechnology for the crop, forestry, animal, fisheries and agro-industry sectors in developing countries. Three of the six conferences focused on genetically modified organisms (GMOs), dealing with gene flow from GM to non-GM populations, regulation of GMOs and participation of the rural people in decision-making regarding GMOs. Two conferences covered the entire range of biotechnology tools (including GMOs), dealing with the role and focus of biotechnology in the agricultural research agenda and applications of biotechnology in food processing. The remaining conference dealt with molecular marker-assisted selection.
King Emene
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Indigenous Fermented Foods for the Tropics
Indigenous Fermented Foods for the Tropics is a unique resource of information on fermentation covering a wide range of food and beverage applications, and the technology for enhancing the fermentation process as it is continually evolving. This book provides an insight into fermented foods of the Tropics, particularly Africa, Asia and South America, highlighting the key aspects and potential developments for these food products. Section one provides an overview on the production and composition (nutritional, physicochemical, health beneficial and microbiota) of these indigenous fermented foods in the tropics. Section two is focused on innovative techniques for investigating the composition ...
Fungi and Food Spoilage
This book is designed as a laboratory guide for the food microbiologist, to assist in the isolation and identification of common food-borne fungi. We emphasise the fungi which cause food spoilage, but also devote space to the fungi commonly encountered in foods at harvest, and in the food factory. As far as possible, we have kept the text simple, although the need for clarity in the descriptions has necessitated the use of some specialised mycological terms. The identification keys have been designed for use by microbiologists with little or no prior knowledge of mycology. For identification to genus level, they are based primarily on the cultural and physiological characteristics of fungi g...
Food Processing
Food processing is the set of methods and techniques used to transform raw ingredients into food or to transform food into other forms for consumption by humans or animals either in the home or by the food processing industry. Food processing typically takes clean, harvested crops or slaughtered and butchered animal products and uses these to produce attractive, marketable and often long-life food products. Similar process are used to produce animal feed. Extreme examples of food processing include the delicate preparation of deadly fugu fish or preparing space food for consumption under zero gravity. This new book presents the latest research in the field from around the globe.
Tropical Roots and Tubers
Roots and tubers are considered as the most important food crops after cereals and contribute significantly to sustainable development, income generation and food security especially in the tropical regions. The perishable nature of roots and tubers demands appropriate storage conditions at different stages starting from farmers to its final consumers. Because of their highly perishable nature, search for efficient and better methods of preservation/processing have been continuing alongside the developments in different arena. This book covers the processing and technological aspects of root and tuber foods, detailing the production and processing of roots and tubers such as taro, cassava, sweet potato, yam and elephant foot yam. Featuring chapters on anatomy, taxonomy and physiology, molecular and biochemical characterization, GAP, GMP, HACCP, Storage techniques, as well as the latest technological interventions in Taro, Cassava, Sweet potato, yam and Elephant foot Yam.
