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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Bibliographic Details
Call Number:Libro Electrónico
Other Authors: McNeil, B. (Editor), Archer, D. B. (David B.) (Editor), Giavasis, Ioannis (Editor), Harvey, L. M. (Editor)
Format: Electronic eBook
Language:Inglés
Published: Oxford : Woodhead Publishing Limited, 2013.
Series:Woodhead Publishing in food science, technology, and nutrition ; no. 246.
Subjects:
Biotechnology.
Functional foods.
Fermentation.
Dietary supplements.
Fermentation
Bioreactors > microbiology
Dietary Supplements
Functional Food
Industrial Microbiology > methods
Biotechnology
Biotechnologie.
Nutraceutiques.
Compl�ements alimentaires.
bioengineering.
TECHNOLOGY & ENGINEERING > Food Science.
Dietary supplements
Functional foods
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