Microbial production of food ingredients and additives / edited by Alina Maria Holban and Alexandru Mihai Grumezescu.
Material type:
TextSeries: Handbook of food bioengineering ; volume 5Publisher: London Academic Press. 2017ISBN: - 9780128112007
- 9780128111994
- E-BOOK (Available ON-CAMPUS only)
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Mohinder Singh Randhawa Library | E-BOOK (Available ON-CAMPUS only) (Browse shelf(Opens below)) | Available | OL-129 |
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| E-BOOK (Available ON-CAMPUS only) Microbial Symbioses | E-BOOK (Available ON-CAMPUS only) Bioprospecting : | E-BOOK (Available ON-CAMPUS only) Microbial Biotechnology : An Interdisciplinary Approach | E-BOOK (Available ON-CAMPUS only) Microbial production of food ingredients and additives / | E-BOOK (Available ON-CAMPUS only) Microbial Applications : Recent Advancements and Future Developments | E-BOOK (Available ON-CAMPUS only) Practices of irrigation & on-farm water management / | E-BOOK (Available ON-CAMPUS only) Fundamentals of irrigation and on-farm water management / |
Includes bibliographical references and index.
Chapter 1 - Microbial Production of Added-Value Ingredients: State of the Art
-- Chapter 2 - Phytase as a Diet Ingredient: From Microbial Production to Its Applications in Food and Feed Industry
-- Chapter 3 - Current Trends and Future Prospective of Prebiotics as Therapeutic Food
-- Chapter 4 - Food Ingredients Synthesized by Lactic Acid Bacteria
-- Chapter 5 - Microbial Diversity and Flavor Quality of Fermented Beverages
-- Chapter 6 - Prebiotic and Synbiotic Foods
-- Chapter 7 - Production, Use, and Prospects of Microbial Food Colorants
-- Chapter 8 - Biopolymer Produced by the Lactic Acid Bacteria: Production and Practical Application
-- Chapter 9 - Microbial Production of Low-Calorie Sugars
-- Chapter 10 - Microbial Production of Itaconic Acid
-- Chapter 11 - Microbial Production of Secondary Metabolites as Food Ingredients
-- Chapter 12 - Microbial Polysaccharides as Food Ingredients
-- Chapter 13 - Xanthan: Biotechnological Production and Applications
-- Chapter 14 - Designer Foods: Scope for Enrichment With Microbe-Sourced Antioxidants
-- Chapter 15 - Monitoring of Microbial Activity in Real-Time
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 bacteriaPresents information on how microorganisms may be utilized to produce high quantity and quality therapeutic food ingredients used for human and animal foodIncludes 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
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