CICY GOBIERNO DE MÉXICO · SECIHTI

BIBLIOTECA

CICY.mx › Biblioteca › Catálogo en línea

Microbial production of food ingredients, enzymes and nutraceuticals / [edited by] Brian McNeil, David Archer, Ioannis Giavasis

Material type: TextPublisher: Philadelphia, PA : Woodhead Publishing, c2013Description: xxx, 610 p. : il. ; 24 cmISBN:
  • 9780857093431
Contained works:
  • Archer, David [ed.]
  • Giavasis, Ioannis [ed.]
  • McNeil, Brian [ed.]
Subject(s): DDC classification:
  • 664.02015118 M5 2013
Online resources: 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.
Tags from this library: No tags from this library for this title. Log in to add tags.
Star ratings
    Average rating: 0.0 (0 votes)
Holdings
Cover image Item type Current library Home library Collection Shelving location Call number Materials specified Vol info URL Copy number Status Notes Date due Barcode Item holds Item hold queue priority Course reserves
BK CICY CG 664.02015118 M5 2013 (Browse shelf(Opens below)) Available 8755

Incluye referencias bibliográficas e índice

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.

There are no comments on this title.

to post a comment.