Microbial Production of Food Ingredients and Additives

Nonfiction, Science & Nature, Technology, Food Industry & Science
Cover of the book Microbial Production of Food Ingredients and Additives by , Elsevier Science
View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart
Author: ISBN: 9780128111994
Publisher: Elsevier Science Publication: August 4, 2017
Imprint: Academic Press Language: English
Author:
ISBN: 9780128111994
Publisher: Elsevier Science
Publication: August 4, 2017
Imprint: Academic Press
Language: English

Microbial Production of Food Ingredients and Additives, Volume Five*,* the latest release in the Handbook of Food Bioengineering series, is a solid resource on how microorganisms can increase food production and quality. Microorganisms are used to create and enhance food, used as food additives to improve food taste, and in improving function and fortification to benefit overall health. The book presents the applications of microbial products in food bioengineering and methods to obtain valuable ingredients, such as sugars, acids, secondary metabolites, enzymes and vitamins. Recent and future applications of these microbial – derived food components are discussed, along with future applications.

  • Provides various research examples on how microbial production can improve food by lactic acid bacteria
  • Presents information on how microorganisms may be utilized to produce high quantity and quality therapeutic food ingredients used for human and animal food
  • Includes numerous applications to provide a broad perspective on the benefits of microbial production and how they are an alternative to chemical production and purification of ingredients
View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

Microbial Production of Food Ingredients and Additives, Volume Five*,* the latest release in the Handbook of Food Bioengineering series, is a solid resource on how microorganisms can increase food production and quality. Microorganisms are used to create and enhance food, used as food additives to improve food taste, and in improving function and fortification to benefit overall health. The book presents the applications of microbial products in food bioengineering and methods to obtain valuable ingredients, such as sugars, acids, secondary metabolites, enzymes and vitamins. Recent and future applications of these microbial – derived food components are discussed, along with future applications.

More books from Elsevier Science

Cover of the book Data Mining by
Cover of the book Keys to Running Successful Research Projects by
Cover of the book Advances in Parasitology by
Cover of the book Fundamentals of Fractured Reservoir Engineering by
Cover of the book Advances in Computers by
Cover of the book Nanomaterials for Biosensors by
Cover of the book Handbook of Econometrics by
Cover of the book Milk Proteins by
Cover of the book Annual Reports on NMR Spectroscopy by
Cover of the book Indus River Basin by
Cover of the book Managing Ocean Environments in a Changing Climate by
Cover of the book Scratching of Materials and Applications by
Cover of the book Cereal Straw as a Resource for Sustainable Biomaterials and Biofuels by
Cover of the book Cell Fate in Mammalian Development by
Cover of the book Asphalt Materials Science and Technology by
We use our own "cookies" and third party cookies to improve services and to see statistical information. By using this website, you agree to our Privacy Policy