Mostrar el registro sencillo del ítem
dc.contributor.author
Leblanc, Jean Guy Joseph
![Se ha confirmado la validez de este valor de autoridad por un usuario](/themes/CONICETDigital/images/authority_control/invisible.gif)
dc.contributor.author
Vignolo, Graciela Margarita
![Se ha confirmado la validez de este valor de autoridad por un usuario](/themes/CONICETDigital/images/authority_control/invisible.gif)
dc.contributor.author
Todorov, Svetoslav D.
dc.contributor.author
Savoy, Graciela
![Se ha confirmado la validez de este valor de autoridad por un usuario](/themes/CONICETDigital/images/authority_control/invisible.gif)
dc.contributor.other
Morrison, Jane L.
dc.date.available
2020-09-18T14:53:00Z
dc.date.issued
2013
dc.identifier.citation
Leblanc, Jean Guy Joseph; Vignolo, Graciela Margarita; Todorov, Svetoslav D.; Savoy, Graciela; Indigenous fermented foods and beverages produced in Latin America; Nova Science Publishers; 2013; 35-58
dc.identifier.isbn
978-1-61324-183-7
dc.identifier.uri
http://hdl.handle.net/11336/114294
dc.description.abstract
Indigenous fermented foods form an intricate part of the diet throughout the world and have been produced for centuries as a method of food conservation. These foods, produced using locally grown raw materials and following traditional methods, are often associated to beneficial effects on their consumers. However, since indigenous fermented foods are often produced by individuals with little or no knowledge of the microbial processes involved, food safety and hygienic conditions are often overlooked. The aim of this review is to improve the knowledge base of the biotechnological processes involved in the production of indigenous fermented foods of Latin America. These include beverages prepared from the fermentation of maize (Chicha de jora and Pozol), cassava (Caixiri and Cauim), sugar cane (Cachaça), carob beans (Aloja) and agave (Pulque and Mezclal) and fermented foods such as the potato-based Tocosh. The diversity of the raw materials used as substrates and methodologies used will also be helpful in understanding the cultural habits of various and often geographically isolated cultures. Although mass-production of these indigenous fermented foods is limited by the availability of raw materials and their short shelf-life greatly limits their introduction into foreign markets, increased knowledge of the processes and microorganisms involved will be useful in improving and standardizing their production and increasing consumer acceptance and safety.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Nova Science Publishers
![Se ha confirmado la validez de este valor de autoridad por un usuario](/themes/CONICETDigital/images/authority_control/invisible.gif)
dc.rights
info:eu-repo/semantics/restrictedAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
INDIGENOUS FOODS
dc.subject
FERMENTED FOODS
dc.subject
LACTIC ACID BACTERIA
dc.subject
LATIN AMERICA
dc.subject.classification
Biotecnología Agrícola y Biotecnología Alimentaria
![Se ha confirmado la validez de este valor de autoridad por un usuario](/themes/CONICETDigital/images/authority_control/invisible.gif)
dc.subject.classification
Biotecnología Agropecuaria
![Se ha confirmado la validez de este valor de autoridad por un usuario](/themes/CONICETDigital/images/authority_control/invisible.gif)
dc.subject.classification
CIENCIAS AGRÍCOLAS
![Se ha confirmado la validez de este valor de autoridad por un usuario](/themes/CONICETDigital/images/authority_control/invisible.gif)
dc.title
Indigenous fermented foods and beverages produced in Latin America
dc.type
info:eu-repo/semantics/publishedVersion
dc.type
info:eu-repo/semantics/bookPart
dc.type
info:ar-repo/semantics/parte de libro
dc.date.updated
2020-07-21T19:59:58Z
dc.journal.pagination
35-58
dc.journal.pais
Estados Unidos
![Se ha confirmado la validez de este valor de autoridad por un usuario](/themes/CONICETDigital/images/authority_control/invisible.gif)
dc.journal.ciudad
New York
dc.description.fil
Fil: Leblanc, Jean Guy Joseph. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
dc.description.fil
Fil: Vignolo, Graciela Margarita. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
dc.description.fil
Fil: Todorov, Svetoslav D.. Universidade de Sao Paulo; Brasil
dc.description.fil
Fil: Savoy, Graciela. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; Argentina
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/http://www.novapublishers.org/catalog/product_info.php?products_id=36008
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/http://www.novapublishers.org/catalog/product_info.php?products_id=19499
dc.conicet.paginas
180
dc.source.titulo
Food intake: regulation, assessing and controlling
Archivos asociados