Microbial enzymes in production of functional foods and nutraceuticals / edited by Amit Kumar Rai, Ranjna Sirohi, Luciana Porto de Souza Vandenberghe, Parameswaran Binod.
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 pre...
Saved in:
| Other Authors: | , , , |
|---|---|
| Format: | Ebook |
| Language: | English |
| Published: |
Boca Raton :
CRC Press,
2023.
|
| Subjects: | |
| Online Access: | Click here to view this book |
| Summary: | 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. |
|---|---|
| Physical Description: | 1 online resource (302 pages) : illustrations |
| ISBN: | 100083106X 9781000831061 |