Microbial Enzymes in Production of Functional Foods and Nutraceuticals

By: Binod Parameswaran and Amit Kumar Rai and Ranjna Sirohi and de Souza Vandenberghe, Luciana Porto

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Synopsis: 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.

Book Quality:: Publisher Quality
Book Size:: 302 Pages
ISBN-13:: 9781000831061
Related ISBNs:: 9781003311164, 9781032317571, 9781032317564
Publisher:: CRC Press
Date of Addition:: 02/06/23
Copyrighted By:: selection and editorial matter, Amit Kumar Rai, Ranjna Sirohi, Luciana Porto de Souza Vandenberghe, and Binod Parameswaran
Adult content:: No
Language:: English
Has Image Descriptions:: No
Categories:: Nonfiction, Science
Submitted By:: Bookshare Staff
Usage Restrictions:: This is a copyrighted book.
Edited by:: Amit Kumar Rai
Edited by:: Ranjna Sirohi
Edited by:: Luciana Porto Vandenberghe
Edited by:: Parameswaran Binod