Biotechnological Production Of Natural Ingredients For Food Industry First Edition

Publisher:Bentham Science

By: Juliano Lemos Bicas, Mário Roberto Maróstica Jr. and Glaucia Maria Pastore

Paid access

|Jan 2016

E-Book €122.99Institutions €500.95

Increasing public health concern about healthy lifestyles has sparked a greater demand among consumers for healthy foods. Natural ingredients and environmental friendly food production and processing chains are more aligned to meeting the demand for healthy food. There is a wide array of food additives and chemicals that have nutritional value. The biotechnological food production processes therefore vary for different types of food chemicals and ingredients accordingly.
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.

PDF ISBN: 978-1-68108-265-3

Publisher: Bentham Science

Publication date: 2016

Language: English

Pages: 515

Related subjects:

Industrial chemistry,

Biotechnology

Biotechnological Production Of Natural Ingredients For Food Industry First Edition

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