Microbial Production Of Food Ingredients And Additives by Alexandru Mihai GrumezescuMicrobial Production Of Food Ingredients And Additives by Alexandru Mihai Grumezescu

Microbial Production Of Food Ingredients And Additives

byAlexandru Mihai GrumezescuEditorAlina Maria Holban

Paperback | August 3, 2017

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Microbial Production of Food Ingredients and Additives, Volume Five,the latest release in theHandbook of Food Bioengineeringseries, is a solid resource on how microorganisms can increase food production and quality. Microorganisms are used to create and enhance food, used as food additives to improve food taste, and in improving function and fortification to benefit overall health. The book presents the applications of microbial products in food bioengineering and methods to obtain valuable ingredients, such as sugars, acids, secondary metabolites, enzymes and vitamins. Recent and future applications of these microbial derived food components are discussed, along with future applications.



  • Provides various research examples on how microbial production can improve food by lactic acid bacteria
  • Presents information on how microorganisms may be utilized to produce high quantity and quality therapeutic food ingredients used for human and animal food
  • Includes numerous applications to provide a broad perspective on the benefits of microbial production and how they are an alternative to chemical production and purification of ingredients
Dr. Grumezescu is Assistant Professor at the Department of Science and Engineering of Oxide Materials and Nanomaterials, in the Faculty of Applied Chemistry and Materials Science, with a second affiliation to the Faculty of Medical Engineering, at the Politehnica University of Bucharest in Romania. He is an experienced and oft-publishe...
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Title:Microbial Production Of Food Ingredients And AdditivesFormat:PaperbackDimensions:518 pages, 8.75 × 6.35 × 0.68 inPublished:August 3, 2017Publisher:Academic PressLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:0128115203

ISBN - 13:9780128115206

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Table of Contents

1. Microbial production of added-value ingredients: state of the art 2. Phytase as a diet ingredient: From microbial production to its applications in food and feed industry 3. Current trends and future prospects of prebiotics as therapeutic food 4. Food ingredients synthesized by lactic acid bacteria 5. Microbial diversity and flavor quality of fermented beverages 6. Prebiotic and symbiotic foods 7. Production, Use and Prospects of Microbial Food Colourants 8. Biopolymer produced by the lactic acid bacteria; production and practical application 9. Microbial Production of Low Calorie Sugars 10. Microbial production of itaconic acid 11. Microbial Production of Secondary Metabolites as Food Ingredients 12. Microbial Polysaccharides as Food Ingredients 13. Xanthan: biotechnological production and applications 14. Designer foods: Scope for enrichment with microbe-sourced antioxidants 15. Monitoring of Microbial Activity in Real-Time