Microbial Production of Food Ingredients and Additives

Written By Alexandru Mihai Grumezescu
Microbial Production of Food Ingredients and Additives
  • Publsiher : Academic Press
  • Release : 04 August 2017
  • ISBN : 0128111992
  • Pages : 518 pages
  • Rating : /5 from reviews
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Download or read book entitled Microbial Production of Food Ingredients and Additives by author: Alexandru Mihai Grumezescu which was release on 04 August 2017 and published by Academic Press with total page 518 pages . This book available in PDF, EPUB and Kindle Format. 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
  • Author : Alexandru Mihai Grumezescu,Alina Maria Holban
  • Publisher : Academic Press
  • Release Date : 2017-08-04
  • Total pages : 518
  • ISBN : 0128111992
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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 ...

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  • ISBN : 0128111992
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Summary : The Encyclopedia of Food and Health provides users with a solid bridge of current and accurate information spanning food production and processing, from distribution and consumption to health effects. The Encyclopedia comprises five volumes, each containing comprehensive, thorough coverage, and a writing style that is succinct and straightforward. Users will ...

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Summary : The golden era of food microbiology has begun. All three areas of food microbiology—beneficial, spoilage, and pathogenic microbiology—are expanding and progressing at an incredible pace. What was once a simple process of counting colonies has become a sophisticated process of sequencing complete genomes of starter cultures and use ...

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  • ISBN : 0128111992
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  • ISBN : 0128111992
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Summary : Progress in Food Biotechnology covers recent advances in the food processing sector. Readers will gain an academic and industrial perspective on how biotechnology improves food product quality, yield, and process efficiency. Novel opportunities for utilizing value-added products in the food industry, such as microbial cultures, enzymes, flavour compounds, and other ...

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Summary : Read online Food Australia written by , published by which was released on 2000. Download full Food Australia Books now! Available in PDF, ePub and Kindle....

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Summary : Read online McGraw Hill Yearbook of Science and Technology written by McGraw-Hill Staff, published by which was released on 1984. Download full McGraw Hill Yearbook of Science and Technology Books now! Available in PDF, ePub and Kindle....

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Summary : Biotechnology in the food processing sector targets the selection and improvement of microorganisms with the objectives of improving process control, yields and efficiency as well as the quality, safety and consistency of bioprocessed products. Biotechnology is a broad term associated with many complex processes involving organisms and technology. They are ...

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Summary : Read online Food Microbiology written by T. A. Roberts,Frederick Arthur Skinner, published by which was released on 1983. Download full Food Microbiology Books now! Available in PDF, ePub and Kindle....

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