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...

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Detalles Bibliográficos
Clasificación:Libro Electrónico
Otros Autores: McNeil, B. (Editor ), Archer, D. B. (David B.) (Editor ), Giavasis, Ioannis (Editor ), Harvey, L. M. (Editor )
Formato: Electrónico eBook
Idioma:Inglés
Publicado: Oxford : Woodhead Publishing Limited, 2013.
Colección:Woodhead Publishing in food science, technology, and nutrition ; no. 246.
Temas:
Biotechnology.
Functional foods.
Fermentation.
Dietary supplements.
Fermentation
Bioreactors > microbiology
Dietary Supplements
Functional Food
Industrial Microbiology > methods
Biotechnology
Biotechnologie.
Nutraceutiques.
Compléments alimentaires.
bioengineering.
TECHNOLOGY & ENGINEERING > Food Science.
Dietary supplements
Functional foods
Acceso en línea:Texto completo
Tabla de Contenidos:
  • Part I. Systems biology, metabolic engineering of industrial microorganisms and fermentation technology
  • part II. Use of microorganisms for the production of natural molecules for use in foods.

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