Microbial Production of Food Ingredients and Additives
Series: Handbook of Food Bioengineering; 5;
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Product details:
- Publisher Elsevier Science
- Date of Publication 3 August 2017
- ISBN 9780128115206
- Binding Paperback
- No. of pages518 pages
- Size 234x190 mm
- Weight 1070 g
- Language English 0
Categories
Long description:
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.
MoreTable of Contents:
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
