Microbial Production of Food Ingredients, Enzymes and Nutraceuticals

Brian McNeil (Editor), David Archer (Editor), Ioannis Giavasis (Editor), Linda Harvey (Editor)

Research output: Book/ReportBook

11 Citations (Scopus)

Abstract

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 enzymes and food biopreservation using bacteriocins. Microbial production of substances such as organic acids and hydrocolloids also remains an important and fast-changing area of research. Microbial production of food ingredients, enzymes and nutraceuticals provides a comprehensive overview of microbial production of food ingredients, enzymes and nutraceuticals.
Original languageEnglish
Place of PublicationCambridge
Number of pages610
Publication statusPublished - Apr 2013

Publication series

NameWoodhead Publishing Series in Food Science, Technology and Nutrition
PublisherWoodhead Publishing
No.246

Keywords

  • food science
  • food ingredients
  • nutraceutical
  • nutraceuticals industry

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  • Cite this

    McNeil, B., Archer, D., Giavasis, I., & Harvey, L. (Eds.) (2013). Microbial Production of Food Ingredients, Enzymes and Nutraceuticals. (Woodhead Publishing Series in Food Science, Technology and Nutrition; No. 246).