Microbial Production of Food Ingredients, Enzymes and Nutraceuticals

by David Archer

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"