Grumezescu, Holban

Microbial Production of Food Ingredients and Additives

Volume 5
Herausgeber: Grumezescu, Alexandru Mihai; Holban, Alina Maria

• Broschiertes Buch

Produktbeschreibung

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.

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Produktdetails

• Handbook of Food Bioengineering
• Verlag: Elsevier Science Publishing Co Inc
• Seitenzahl: 518
• Erscheinungstermin: 3. August 2017
• Englisch
• Abmessung: 235mm x 191mm x 27mm
• Gewicht: 1072g
• ISBN-13: 9780128115206
• ISBN-10: 0128115203
• Artikelnr.: 48167010

Inhaltsangabe

1. Microbial production of added-value ingredients: state of the art 2.
Phytase as a diet ingredient: From microbial production to its applications
in food and feed industry 3. Current trends and future prospects of
prebiotics as therapeutic food 4. Food ingredients synthesized by lactic
acid bacteria 5. Microbial diversity and flavor quality of fermented
beverages 6. Prebiotic and symbiotic foods 7. Production, Use and Prospects
of Microbial Food Colourants 8. Biopolymer produced by the lactic acid
bacteria; production and practical application 9. Microbial Production of
Low Calorie Sugars 10. Microbial production of itaconic acid 11. Microbial
Production of Secondary Metabolites as Food Ingredients 12. Microbial
Polysaccharides as Food Ingredients 13. Xanthan: biotechnological
production and applications 14. Designer foods: Scope for enrichment with
microbe-sourced antioxidants 15. Monitoring of Microbial Activity in
Real-Time