Biotechnological Production of Natural Ingredients for Food Industry explains the main aspects of the production of food ingredients from biotechnological sources. The book features 12 chapters which cover the processes for producing and adding a broad variety of food additives and natural products such as sweeteners amino acids nucleotides organic acids vitamins nutraceuticals aromatic (pleasant smelling) compounds colorants edible oils hydrocolloids antimicrobial compounds biosurfactants and food enzymes.
Biotechnological Production of Natural Ingredients for Food Industry is a definitive reference for students scientists researchers and professionals seeking to understand the biotechnology of food additives and functional food products particularly those involved in courses or activities in the fields of food science and technology food chemistry food biotechnology food engineering bioprocess engineering biotechnology applied microbiology and nutrition.
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