Microbial production of food ingredients, enzymes, and nutraceuticals /
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...
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Bibliographic Details
| Corporate Author: |
ScienceDirect (Online service) |
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| Other Authors: |
McNeil, B.
(Editor),
Archer, D. B. (David B.)
(Editor),
Giavasis, Ioannis
(Editor),
Harvey, L. M.
(Editor) |
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| Format: | eBook
|
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| Language: | English |
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| Published: |
Oxford :
Woodhead Publishing Limited,
2013.
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| Series: | Woodhead Publishing in food science, technology, and nutrition ;
no. 246.
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| Subjects: | |
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| Online Access: | Connect to the full text of this electronic book
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