000			01583nam a2200265Ia 4500
001			000008851
003			MX-MdCICY
005			20260114080426.0
008			130103s2013 paua f p 000 0 eng d
020			_a9780857093431
040			_cCICY
082	0	4	_a664.02015118 _bM5 2013
245	1	0	_aMicrobial production of food ingredients, enzymes and nutraceuticals / _c[edited by] Brian McNeil, David Archer, Ioannis Giavasis
264	3	1	_aPhiladelphia, PA : _bWoodhead Publishing, _cc2013
300			_axxx, 610 p. : _bil. ; _c24 cm.
504			_aIncluye referencias bibliográficas e índice
520	3		_aBacteria, 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.
650	1	4	_aALIMENTOS FUNCIONALES
650	1	4	_aBIOTECNOLOGIA
700	1	2	_aArcher, David, _eed.
700	1	2	_aGiavasis, Ioannis, _eed.
700	1	2	_aMcNeil, Brian, _eed.
856	4	0	_uhttps://www.cicy.mx/sitios/sib/doctoelectronico/8851.pdf _zVer tabla de contenido y/o resumen
942			_2ddc _cBK
999			_c8137 _d8137