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| book details |
Microbial Production of Food Ingredients, Enzymes and Nutraceuticals
Edited by
Brian McNeil
, Edited by
David Archer
, Edited by
Ioannis Giavasis
, Edited by
Linda Harvey
This book is currently unavailable. Enquire to check if we can source a used copy
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| book description |
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. Part one reviews developments in the metabolic engineering of industrial microorganisms and advances in fermentation technology in the production of fungi, yeasts, enzymes and nutraceuticals. Part two discusses the production and application in food processing of substances such as carotenoids, flavonoids and terponoids, enzymes, probiotics and prebiotics, bacteriocins, microbial polysaccharides, polyols and polyunsaturated fatty acids. Microbial production of food ingredients, enzymes and nutraceuticals is an invaluable guide for professionals in the fermentation industry as well as researchers and practitioners in the areas of biotechnology, microbiology, chemical engineering and food processing.
| product details |
Normally shipped |
Enquiries only
Publisher |
Elsevier Science & Technology
Published date |
30 Oct 2018
Language |
Format |
Paperback / softback
Pages |
656
Dimensions |
0 x 0 x 0mm (L x W x H)
Weight |
0g
ISBN |
978-0-0810-1559-9
Readership Age |
BISAC |
technology / food science
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Hardback
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