Microbial Enzymes in Production of Functional Foods and Nutraceuticals
Parameswaran Binod editor Amit Kumar Rai editor Ranjna Sirohi editor Luciana Porto de Souza Vandenberghe editor
Format:Hardback
Publisher:Taylor & Francis Ltd
Published:6th Feb '23
Currently unavailable, and unfortunately no date known when it will be back
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.
ISBN: 9781032317564
Dimensions: unknown
Weight: 748g
302 pages