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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Détails bibliographiques
Cote:Libro Electrónico
Autres auteurs: McNeil, B. (Éditeur intellectuel), Archer, D. B. (David B.) (Éditeur intellectuel), Giavasis, Ioannis (Éditeur intellectuel), Harvey, L. M. (Éditeur intellectuel)
Format: Électronique eBook
Langue:Inglés
Publié: Oxford : Woodhead Publishing Limited, 2013.
Collection:Woodhead Publishing in food science, technology, and nutrition ; no. 246.
Sujets:
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
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