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.
|Place of Publication||Cambridge|
|Number of pages||610|
|Publication status||Published - Apr 2013|
|Name||Woodhead Publishing Series in Food Science, Technology and Nutrition|
- food science
- food ingredients
- nutraceuticals industry
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).