TY - BOOK
T1 - Microbial Production of Food Ingredients, Enzymes and Nutraceuticals
A2 - McNeil, Brian
A2 - Archer, David
A2 - Giavasis, Ioannis
A2 - Harvey, Linda
PY - 2013/4
Y1 - 2013/4
N2 - 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.
AB - 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.
KW - food science
KW - food ingredients
KW - nutraceutical
KW - nutraceuticals industry
UR - http://www.scopus.com/inward/record.url?scp=84902936440&partnerID=8YFLogxK
UR - http://www.sciencedirect.com/science/book/9780857093431
M3 - Book
AN - SCOPUS:84902936440
SN - 9780857093431
T3 - Woodhead Publishing Series in Food Science, Technology and Nutrition
BT - Microbial Production of Food Ingredients, Enzymes and Nutraceuticals
CY - Cambridge
ER -