Microbial production of food ingredients, enzymes, and nutraceuticals / edited by Brian McNeil, David Archer, Ioannis Giavasis, and Linda Harvey.
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...
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Bibliographic Details
| Other Authors: |
McNeil, B.
(Editor),
Archer, D. B. (David B.)
(Editor),
Giavasis, Ioannis
(Editor),
Harvey, L. M.
(Editor) |
|---|
| Format: | eBook
|
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| Language: | English |
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| Published: |
Oxford :
Woodhead Publishing Limited,
2013.
|
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| Series: | Woodhead Publishing in food science, technology, and nutrition ;
no. 246.
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| Subjects: | |
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| Online Access: | Click for online access
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