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Microbial Production of Food Ingredients, Enzymes and Nutraceuticals (Woodhead Publishing Series in Food Science, Technology and Nutrition) - Tapa dura
Microbial Production Of Food Ingredients, Enzymes And Nutraceuticals by Mcneil Brian Et. Al, 9780857093431, Woodhead Publishing, 2013, Hardcover
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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 enzymes and food biopreservation using bacteriocins. Microbial production of substances such as organic acids and hydrocolloids also remains an important and fast-changing area of research. Microbial production of food ingredients, enzymes and nutraceuticals provides a comprehensive overview of microbial production of food ingredients, enzymes and nutraceuticals. Part one reviews developments in the metabolic engineering of industrial microorganisms and advances in fermentation technology in the production of fungi, yeasts, enzymes and nutraceuticals. Part two discusses the production and application in food processing of substances such as carotenoids, flavonoids and terponoids, enzymes, probiotics and prebiotics, bacteriocins, microbial polysaccharides, polyols and polyunsaturated fatty acids. Microbial production of food ingredients, enzymes and nutraceuticals is an invaluable guide for professionals in the fermentation industry as well as researchers and practitioners in the areas of biotechnology, microbiology, chemical engineering and food processing.
Biografía del autor:
Brian McNeil is Professor of Microbiology at the University of Strathclyde, Glasgow, UK.
David Archer is Professor of Microbial Biochemistry in the Faculty of Medicine and Health Sciences at the University of Nottingham, UK.
Ioannis Giavasis is a Lecturer in Food Microbiology and Biotechnology at the Technological Educational Institute of Larissa, Greece.
Dr Linda Harvey is a Reader in Microbiology at the University of Strathclyde.
David Archer is Professor of Microbial Biochemistry in the Faculty of Medicine and Health Sciences at the University of Nottingham, UK.
Ioannis Giavasis is a Lecturer in Food Microbiology and Biotechnology at the Technological Educational Institute of Larissa, Greece.
Dr Linda Harvey is a Reader in Microbiology at the University of Strathclyde.
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- EditorialWoodhead Publishing, Ltd.
- Año de publicación2013
- ISBN 10 0857093436
- ISBN 13 9780857093431
- EncuadernaciónTapa dura
- Número de páginas642
- EditorMcNeil Brian, Giavasis Ioannis, Archer David
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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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Woodhead Publishing Ltd 2013-03-21
(2013)
ISBN 10: 0857093436
ISBN 13: 9780857093431
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Descripción Hardcover. Condición: New. Nº de ref. del artículo: 6666-ELS-9780857093431
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Microbial Production of Food Ingredients, Enzymes and Nutraceuticals (Woodhead Publishing Series in Food Science, Technology and Nutrition)
Publicado por
Woodhead Publishing
(2013)
ISBN 10: 0857093436
ISBN 13: 9780857093431
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Descripción Condición: new. Questo è un articolo print on demand. Nº de ref. del artículo: 205bc18dbac475fdf753753d17d4e040
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Microbial Production of Food Ingredients, Enzymes and Nutraceuticals
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Woodhead Publishing Elsevier Science & Technology
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Descripción Buch. Condición: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -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 and fast-changing area of research. Microbial production of food ingredients, enzymes and nutraceuticals provides a comprehensive overview of microbial production of food ingredients, enzymes and nutraceuticals.Part one reviews developments in the metabolic engineering of industrial microorganisms and advances in fermentation technology in the production of fungi, yeasts, enzymes and nutraceuticals. Part two discusses the production and application in food processing of substances such as carotenoids, flavonoids and terponoids, enzymes, probiotics and prebiotics, bacteriocins, microbial polysaccharides, polyols and polyunsaturated fatty acids.Microbial production of food ingredients, enzymes and nutraceuticals is an invaluable guide for professionals in the fermentation industry as well as researchers and practitioners in the areas of biotechnology, microbiology, chemical engineering and food processing. Englisch. Nº de ref. del artículo: 9780857093431
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Microbial Production of Food Ingredients, Enzymes and Nutraceuticals
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Descripción Hardcover. Condición: Brand New. 610 pages. 9.25x6.25x1.50 inches. In Stock. Nº de ref. del artículo: __0857093436
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McNeil, B: Microbial Production of Food Ingredients, Enzymes
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Descripción Gebunden. Condición: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Microbial production of food ingredients, enzymes and nutraceuticals provides a comprehensive overview of microbial production of food ingredients, enzymes and nutraceuticals.Bacteria, yeast, fungi and microalgae can act as producers (or catalysts for t. Nº de ref. del artículo: 595101436
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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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ISBN 10: 0857093436
ISBN 13: 9780857093431
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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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Descripción Condición: New. New! This book is in the same immaculate condition as when it was published. Nº de ref. del artículo: 353-0857093436-new
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Microbial Production of Food Ingredients, Enzymes and Nutraceuticals
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ISBN 10: 0857093436
ISBN 13: 9780857093431
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Descripción Buch. Condición: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - 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 and fast-changing area of research. Microbial production of food ingredients, enzymes and nutraceuticals provides a comprehensive overview of microbial production of food ingredients, enzymes and nutraceuticals.Part one reviews developments in the metabolic engineering of industrial microorganisms and advances in fermentation technology in the production of fungi, yeasts, enzymes and nutraceuticals. Part two discusses the production and application in food processing of substances such as carotenoids, flavonoids and terponoids, enzymes, probiotics and prebiotics, bacteriocins, microbial polysaccharides, polyols and polyunsaturated fatty acids.Microbial production of food ingredients, enzymes and nutraceuticals is an invaluable guide for professionals in the fermentation industry as well as researchers and practitioners in the areas of biotechnology, microbiology, chemical engineering and food processing. Nº de ref. del artículo: 9780857093431
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