Microbial Production of Food Ingredients, Enzymes and Nutraceuticals

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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...

Format:Hardcover

Language:English

ISBN:0857093436

ISBN13:9780857093431

Release Date:April 2013

Publisher:Woodhead Publishing

Length:656 Pages

Weight:2.35 lbs.

Dimensions:1.4" x 6.1" x 9.2"

Related Subjects

Engineering Science Science & Math Science & Scientists Science & Technology Technology

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Microbial Production of Food Ingredients, Enzymes and Nutraceuticals

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