01583nam a2200265Ia 4500 000008851 MX-MdCICY 20260521090530.0 130103s2013 paua f p 000 0 eng d 9780857093431 CICY 664.02015118 M5 2013 Microbial production of food ingredients, enzymes and nutraceuticals / [edited by] Brian McNeil, David Archer, Ioannis Giavasis Philadelphia, PA : Woodhead Publishing, c2013 xxx, 610 p. : il. ; 24 cm. 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. ALIMENTOS FUNCIONALES BIOTECNOLOGIA Archer, David, ed. Giavasis, Ioannis, ed. McNeil, Brian, ed. https://www.cicy.mx/sitios/sib/doctoelectronico/8851.pdf Ver tabla de contenido y/o resumen ddc BK 8137 8137 0 0 ddc 0 0 CG CICY CICY CL 2024-10-09 0 664.02015118 M5 2013 8755 2024-10-09 16:45:45 2024-10-09 BK