Microbes for Natural Food Additives
Series: Microorganisms for Sustainability; 38;
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Product details:
- Edition number 2022
- Publisher Springer Nature Singapore
- Date of Publication 3 January 2024
- Number of Volumes 1 pieces, Book
- ISBN 9789811957130
- Binding Paperback
- See also 9789811957109
- No. of pages227 pages
- Size 235x155 mm
- Weight 373 g
- Language English
- Illustrations X, 227 p. 1 illus. Illustrations, black & white 517
Categories
Long description:
This book provides all the aspects of microbes for food additives, and a detailed description of their different categories. The chapters provide a step-by-step overview of microbial food additives as enzymes, antioxidants, stabilizers, emulsifiers, organic acids, colorants, sweeteners, flavoring compounds that have been used commercially by industrialists. In addition, an emphasis on the use of microbes as therapeutic agents such as probiotics and enzymes have also been given in the respective chapters. Furthermore, the book also comprises the detailed description of legislation and policies for the use of microbial additives at large scale in different food industries. Therefore, this book provides a comprehensive, state of art updated literature which can be used by the food scientists, nutritionists, microbiologists and a health-conscious layman to check the food additive list on a product for a nutritious and safer food.
MoreTable of Contents:
1. Microbial Food additives: Types, Functions and challenges.- 2. Applications of enzymes in food industries as additives.- 3. Microbial antioxidants in food products.- 4. Microbial and bio-based preservatives:recent advances in antimicrobial compounds.- 5. Prebiotic and Synbiotic Foods.- 6. Microbial stablizers in food processing.- 7. Biosurfactants: promising biomolecules in the food industry.- 8. Additives in Dairy Based Food.- 9. Hypersensitivity associated with food additives.
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