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Microbial enzymes in production of functional foods and nutraceuticals / edited by Amit Kumar Rai, Ranjna Sirohi, Luciana Porto de Souza Vandenberghe, Parameswaran Binod
Mitwirkende(r): Resource type: Ressourcentyp: Buch (Online)Buch (Online)Sprache: Englisch Verlag: Boca Raton, FL : CRC Press, 2023Auflage: First editionBeschreibung: 1 Online-Ressource (xv, 301 pages) : illustrations (black and white, and colour)ISBN:- 9781003311164
- 9781000831061
- 100083106X
- 9781000831054
- 1000831051
- 9781032317564
- 1032317566
- 572/.7 23
- QR90
Inhalte:
Zusammenfassung: 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 microbiologyPPN: PPN: 1882637682Package identifier: Produktsigel: ZDB-4-NLEBK | BSZ-4-NLEBK-KAUB
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