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)
Other Authors:	McNeil, B. (Editor), Archer, D. B. (David B.) (Editor), Giavasis, Ioannis (Editor), Harvey, L. M. (Editor)
Format:	eBook
Language:	English
Published:	Oxford : Woodhead Publishing Limited, 2013.
Series:	Woodhead Publishing in food science, technology, and nutrition ; no. 246.
Subjects:	Biotechnology. Functional foods. Fermentation. Dietary supplements. Fermentation Bioreactors > microbiology Dietary Supplements Functional Food Industrial Microbiology > methods Biotechnology Biotechnologie. Nutraceutiques. Compléments alimentaires. bioengineering. TECHNOLOGY & ENGINEERING > Food Science. Dietary supplements Functional foods Electronic books.
Online Access:	Connect to the full text of this electronic book

Table of Contents:

Part I. Systems biology, metabolic engineering of industrial microorganisms and fermentation technology
part II. Use of microorganisms for the production of natural molecules for use in foods.