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Microbial Production of Food Ingredients, Enzymes and Nutraceuticals

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Link Either by signing into your account or linking your membership details before your order is placed. Description Table of Contents Product Details Click on the cover image above to read some pages of this book! Bioprocessing as a route to food ingredients: an introduction.

1st Edition

Part 1 Systems biology and metabolic engineering of industrial microorganisms in relation to the production of food ingredients: Methods and developments for filamentous fungi; Methods and developments for Saccharomyces cerevisiae and other industrial yeasts; Methods and developments for bacteria. Part 2 Advances in fermentation technology: Fermentor design; Monitoring and control of bioprocesses; Separation and recovery; Process scale-up.


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Part 3 Use of microorganisms for the production of natural molecules for use in foods: Food flavours; Carotenoids; Phytochemicals; Enzymes; Organic acids; Prebiotics; Bacteriocins; Amino acids; Microbial polysaccharides; Xylitol and other polyols; Prebiotic oligosaccharides; Production and modification of lipids; Microalgae as sources of nutraceuticals. Understanding the Science of Food From molecules to mouthfeel. In Stock.

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