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Microbial Production of Food Ingredients, Enzymes and Nutraceuticals (Woodhead Publishing Series in Food Science, Technology and Nutrition)
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Author Name:    McNeil, Brian

Title:   Microbial Production of Food Ingredients, Enzymes and Nutraceuticals (Woodhead Publishing Series in Food Science, Technology and Nutrition)

Binding:   Hardcover

Book Condition:   New

Publisher:    Woodhead Publishing 

ISBN Number:   0857093436 / 9780857093431

Seller ID:   ING9780857093431

0857093436 Special order direct from the distributor

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Bacteria, yeast, and microalgae can act as producers or catalysts for the production of food ingredients, enzymes and nutraceuticals. With the current trend towards natural ingredients, there is renewed interest in microbial flavors and colors and bioprocessing using enzymes. Microbial production of substances such as organic acids and hydrocolloids also remains important. Chapter contributions from experts in biology and food science technology explore fermentation in the context of system biology and metabolic engineering. Part one describes the use of bioprocessing to make food ingredients and the application of modern techniques. Part two discusses the use of microorganisms for the manufacture of food flavors, carotenoids, flavanoids, terpenoids, enzymes, organic acids, probiotics, bacteriocins, amino acids, biopolymers, nutraceuticals, oligosaccharides, polyunsaturated fatty acids, and vitamins.



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