Microbial Enzymes in Production of Functional Foods and Nutraceuticals

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Synopsis

This book is a valuable reference that discusses green technologies, like enzyme technologies, to meet the ever-growing demand of nutraceuticals and functional foods. Microorganisms like bacteria (lactic acid bacteria, Bacillus species), yeasts, and filamentous fungi have been exploited for food preparations globally. Microbial Enzymes in Production of Functional Foods and Nutraceuticals discusses how to use them commercially. Chapters include enzyme sources, processing, and the health benefits of microbial enzymes. Other interesting Chapters include the application of metagenomics and the molecular engineering of enzymes. This book is useful for students, academicians, and industry experts in food science and applied microbiology.

Book details

Author:
Amit Kumar Rai, Ranjna Sirohi, Luciana Porto De Souza Vandenberghe, Parameswaran Binod
ISBN:
9781000831054
Related ISBNs:
9781003311164, 9781032317571, 9781032317564
Publisher:
CRC Press
Pages:
302
Reading age:
Not specified
Includes images:
No
Date of addition:
2023-02-06
Usage restrictions:
Copyright
Copyright date:
2023
Copyright by:
N/A 
Adult content:
No
Language:
English
Categories:
Nonfiction, Science