[PDF.70ea] Microbial Production of Food Ingredients, Enzymes and Nutraceuticals (Woodhead Publishing Series in Food Science, Technology and Nutrition)
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Microbial Production of Food Ingredients, Enzymes and Nutraceuticals (Woodhead Publishing Series in Food Science, Technology and Nutrition)
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| #4266904 in Books | Woodhead Publishing | 2013-04-04 | Original language:English | PDF # 1 | 9.21 x1.38 x6.14l,2.35 | File type: PDF | 656 pages | ||About the Author|Brian McNeil is Professor of Microbiology at the University of Strathclyde, Glasgow, UK.
David Archer is Professor of Microbial Biochemistry in the Faculty of Medicine and Health Sciences at the University of Nottingham,
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 enzymes and food biopreservation using bacteriocins. Microbial production of substances such as organic acids and hydrocolloids also remains an important and fast-changing are...
You can specify the type of files you want, for your device.Microbial Production of Food Ingredients, Enzymes and Nutraceuticals (Woodhead Publishing Series in Food Science, Technology and Nutrition) | From Brand: Woodhead Publishing.Not only was the story interesting, engaging and relatable, it also teaches lessons.