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Fermented food safety.

Author(s) : Food Control

Type of monograph: Other

Summary

This special issue of "Food Control" contains 12 papers on fermented food safety. Extract of contents: assessment of fermentation as a household technology for improving food safety; review of the sensitivity of different foodborne pathogens to fermentation; use of starter cultures in fermentation on a household scale; lactic fermented foods and their benefits in Asia; fermentation: the key to food safety assurance in Africa?; technological aspects of preparing affordable complementary foods; lactic fermented foods in Africa and their benefits; food safety and fermented foods in selected Latin American countries; socio-economic pitfalls of enhancing indigenous capabilities in household fermentation; classification of fermented foods: worldwide review of household fermentation techniques; fermentation and nutrient availability; effect on naturally occurring toxins.

Details

  • Original title: Fermented food safety.
  • Record ID : 1999-0635
  • Languages: English
  • Subject: Figures, economy
  • Publication: Elsevier science - United kingdom/United kingdom
  • Publication date: 1997/10
  • ISSN: 09567135
  • Source: Source: vol. 8; n. 5-6; 221-341 (21 x 29.7); fig.; tabl.; USD 17.00.
  • Document available for consultation in the library of the IIR headquarters only.

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