Microbial Enzymes in Production of Functional Foods and Nutraceuticals

Ranjna Sirohi (Hrsg.), Parameswaran Binod (Hrsg.), Amit Kumar Rai (Hrsg.), Luciana Porto de Souza (Uni of Parana) Vandenberghe (Hrsg.)

CRC Press 

Naturwissenschaften, Medizin, Informatik, Technik / Klinische Fächer

Beschreibung

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.

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