Microbial production of food ingredients, enzymes and nutraceuticals /
Microbial production of food ingredients, enzymes and nutraceuticals /
[edited by] Brian McNeil, David Archer, Ioannis Giavasis
- xxx, 610 p. : il. ; 24 cm.
Incluye referencias bibliográficas e índice
Bacteria, yeast, fungi and microalgae can act as producers (or catalysts for the production) of food ingredients, enzymes and nutraceuticals. With the current trend towards the use of natural ingredients in foods, there is renewed interest in microbial flavours and colours, food bioprocessing using enzymes and food biopreservation using bacteriocins. Microbial production of substances such as organic acids and hydrocolloids also remains an important and fast-changing area of research. Microbial production of food ingredients, enzymes and nutraceuticals provides a comprehensive overview of microbial production of food ingredients, enzymes and nutraceuticals.
9780857093431
ALIMENTOS FUNCIONALES
BIOTECNOLOGIA
664.02015118 / M5 2013
Incluye referencias bibliográficas e índice
Bacteria, yeast, fungi and microalgae can act as producers (or catalysts for the production) of food ingredients, enzymes and nutraceuticals. With the current trend towards the use of natural ingredients in foods, there is renewed interest in microbial flavours and colours, food bioprocessing using enzymes and food biopreservation using bacteriocins. Microbial production of substances such as organic acids and hydrocolloids also remains an important and fast-changing area of research. Microbial production of food ingredients, enzymes and nutraceuticals provides a comprehensive overview of microbial production of food ingredients, enzymes and nutraceuticals.
9780857093431
ALIMENTOS FUNCIONALES
BIOTECNOLOGIA
664.02015118 / M5 2013