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Language: en
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Pages: 323
Type: BOOK - Published: 2017-12-26 - Publisher: John Wiley & Sons
Showcases the recent advances in microbial functional food applications across food science, microbiology, biotechnology, and chemical engineering Microbial tec
Language: en
Pages: 293
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Type: BOOK - Published: 2015-12-11 - Publisher: Springer
This book discusses the use of microorganisms for improving nutrient quality and producing healthier foods. Conventional roles of microbes in food preservation
Language: en
Pages: 644
Pages: 644
Type: BOOK - Published: 2020-08-24 - Publisher: Springer Nature
Functional foods and nutraceuticals are food products that naturally offer or have been modified to offer additional health benefits beyond basic nutrition. As
Language: en
Pages: 641
Pages: 641
Type: BOOK - Published: 2013-03-21 - Publisher: Elsevier
Bacteria, yeast, fungi and microalgae can act as producers (or catalysts for the production) of food ingredients, enzymes and nutraceuticals. With the current t
Language: en
Pages: 591
Pages: 591
Type: BOOK - Published: 2010-04-21 - Publisher: CRC Press
Modern food biotechnology is now a billion-dollar industry, producing functional foods and nutraceuticals that offer a whole host of increased health benefits,