Microbial Production of Food Ingredients and Additives
eBook - ePub

Microbial Production of Food Ingredients and Additives

  1. 518 pages
  2. English
  3. ePUB (mobile friendly)
  4. Available on iOS & Android
eBook - ePub

Microbial Production of Food Ingredients and Additives

About this book

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. - Provides various research examples on how microbial production can improve food by lactic acid bacteria - Presents information on how microorganisms may be utilized to produce high quantity and quality therapeutic food ingredients used for human and animal food - Includes numerous applications to provide a broad perspective on the benefits of microbial production and how they are an alternative to chemical production and purification of ingredients

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Yes, you can access Microbial Production of Food Ingredients and Additives by Alexandru Mihai Grumezescu,Alina Maria Holban in PDF and/or ePUB format, as well as other popular books in Technology & Engineering & Food Science. We have over one million books available in our catalogue for you to explore.

Table of contents

  1. Cover
  2. Title page
  3. Table of Contents
  4. Copyright
  5. List of Contributors
  6. Foreword
  7. Series Preface
  8. Preface for Volume 5: Microbial Production of Food Ingredients and Additives
  9. Chapter 1: Microbial Production of Added-Value Ingredients: State of the Art
  10. Chapter 2: Phytase as a Diet Ingredient: From Microbial Production to Its Applications in Food and Feed Industry
  11. Chapter 3: Current Trends and Future Prospective of Prebiotics as Therapeutic Food
  12. Chapter 4: Food Ingredients Synthesized by Lactic Acid Bacteria
  13. Chapter 5: Microbial Diversity and Flavor Quality of Fermented Beverages
  14. Chapter 6: Prebiotic and Synbiotic Foods
  15. Chapter 7: Production, Use, and Prospects of Microbial Food Colorants
  16. Chapter 8: Biopolymer Produced by the Lactic Acid Bacteria: Production and Practical Application
  17. Chapter 9: Microbial Production of Low-Calorie Sugars
  18. Chapter 10: Microbial Production of Itaconic Acid
  19. Chapter 11: Microbial Production of Secondary Metabolites as Food Ingredients
  20. Chapter 12: Microbial Polysaccharides as Food Ingredients
  21. Chapter 13: Xanthan: Biotechnological Production and Applications
  22. Chapter 14: Designer Foods: Scope for Enrichment With Microbe-Sourced Antioxidants
  23. Chapter 15: Monitoring of Microbial Activity in Real-Time
  24. Index