Philippine Fermented Foods Principles and Technology
Philippine Fermented Foods Principles and Technology by Priscilla C. Sanchez is an illustrated edition published by UP Press in 2008. This comprehensive work spans 516 pages and is written in English, offering an in-depth exploration of Philippine fermented foods. Drawing from the author’s extensive experience in applied microbiology, the book details traditional fermentation processes and discusses methods for enhancing these techniques to produce nutritious and safe food products.
Readers will find a thorough examination of the standards, regulations, and laws that govern the monitoring of fermented foods, ensuring their safety and quality. The book presents unique data on ethnic foods that is not readily available elsewhere, making it a valuable resource for professionals in the food industry, as well as students and educators in related fields. The topics covered include aspects of food science, biochemistry, and technology, providing a well-rounded perspective on the significance of fermentation in food production.
Official synopsis Publisher
“Based on the author’s extensive experience as professor and practitioner in the field of applied microbiology, the book provides a detailed description 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 food industry.”–BOOK JACKET.
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