Archer, David ed. Giavasis, Ioannis ed. McNeil, Brian ed. text programmed text pau 2013 monographic eng

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xxx, 610 p. : il. ; 24 cm. 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. specialized [edited by] Brian McNeil, David Archer, Ioannis Giavasis Incluye referencias bibliográficas e índice ALIMENTOS FUNCIONALES BIOTECNOLOGIA 664.02015118 M5 2013 9780857093431 https://www.cicy.mx/sitios/sib/doctoelectronico/8851.pdf https://www.cicy.mx/sitios/sib/doctoelectronico/8851.pdf 130103 20260521090530.0 000008851