Alexandru Mihai Grumezescu,
Alina Maria Holban
Elsevier Science
e druk, 2017
9780128115206
Microbial Production of Food Ingredients and Additives
Specificaties
Paperback, blz.
|
Engels
Elsevier Science |
2017
ISBN13: 9780128115206
Rubricering
Onderdeel van serie
Handbook of Food Bioengineering
Levertijd ongeveer 9 werkdagen
Gratis verzonden
Samenvatting
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.
Specificaties
Inhoudsopgave
<p>1. Microbial production of added-value ingredients: state of the art<br>2. Phytase as a diet ingredient: From microbial production to its applications in food and feed industry<br>3. Current trends and future prospects of prebiotics as therapeutic food<br>4. Food ingredients synthesized by lactic acid bacteria<br>5. Microbial diversity and flavor quality of fermented beverages<br>6. Prebiotic and symbiotic foods<br>7. Production, Use and Prospects of Microbial Food Colourants <br>8. Biopolymer produced by the lactic acid bacteria; production and practical application <br>9. Microbial Production of Low Calorie Sugars<br>10. Microbial production of itaconic acid<br>11. Microbial Production of Secondary Metabolites as Food Ingredients<br>12. Microbial Polysaccharides as Food Ingredients<br>13. Xanthan: biotechnological production and applications<br>14. Designer foods: Scope for enrichment with microbe-sourced antioxidants<br>15. Monitoring of Microbial Activity in Real-Time</p>