Microbial Production of Food Ingredients and Additives

This book PDF is perfect for those who love Technology & Engineering genre, written by Alexandru Mihai Grumezescu and published by Academic Press which was released on 04 August 2017 with total hardcover pages 518. You could read this book directly on your devices with pdf, epub and kindle format, check detail and related Microbial Production of Food Ingredients and Additives books below.

Microbial Production of Food Ingredients and Additives
Author : Alexandru Mihai Grumezescu
File Size : 44,7 Mb
Publisher : Academic Press
Language : English
Release Date : 04 August 2017
ISBN : 9780128111994
Pages : 518 pages
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Microbial Production of Food Ingredients and Additives by Alexandru Mihai Grumezescu Book PDF Summary

Microbial Production of Food Ingredients and Additives, Volume Five, the latest release in the Handbook of Food Bioengineering series, is a solid resource on how microorganisms can increase food production and quality. Microorganisms are used to create and enhance food, used as food additives to improve food taste, and in improving function and fortification to benefit overall health. The book presents the applications of microbial products in food bioengineering and methods to obtain valuable ingredients, such as sugars, acids, secondary metabolites, enzymes and vitamins. Recent and future applications of these microbial – derived food components are discussed, along with future applications. Provides various research examples on how microbial production can improve food by lactic acid bacteria Presents information on how microorganisms may be utilized to produce high quantity and quality therapeutic food ingredients used for human and animal food Includes numerous applications to provide a broad perspective on the benefits of microbial production and how they are an alternative to chemical production and purification of ingredients

Microbial Production of Food Ingredients and Additives

Microbial Production of Food Ingredients and Additives, Volume Five, the latest release in the Handbook of Food Bioengineering series, is a solid resource on how microorganisms can increase food production and quality. Microorganisms are used to create and enhance food, used as food additives to improve food taste, and in

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