01534nam a2200241Ia 4500001001000000003001000010005001700020008004100037020001800078040000900096082002600105245013300131264005300264300003300317504005200350520067000402650002601072650001801098700002501116700002901141700002501170856009701195000008851MX-MdCICY20260521090530.0130103s2013    paua   f p    000 0 eng d  a9780857093431  cCICY04a664.02015118bM5 201310aMicrobial production of food ingredients, enzymes and nutraceuticals /c[edited by] Brian McNeil, David Archer, Ioannis Giavasis31aPhiladelphia, PA :bWoodhead Publishing, cc2013  axxx, 610 p. :bil. ;c24 cm.  aIncluye referencias bibliográficas e índice3 aBacteria, 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.14aALIMENTOS FUNCIONALES14aBIOTECNOLOGIA12aArcher, David, eed.12aGiavasis, Ioannis, eed.12aMcNeil, Brian, eed.40uhttps://www.cicy.mx/sitios/sib/doctoelectronico/8851.pdfzVer tabla de contenido y/o resumen