Microbial production of food ingredients and additives /

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Bibliographic Details
Imprint:	London : Academic Press, 2017.
Description:	1 online resource.
Language:	English
Series:	Handbook of food bioengineering ; v. 5 Handbook of food bioengineering ; v. 5.
Subject:	Food -- Microbiology. Food -- Microbiology.
Format:	E-Resource Book
URL for this record:	http://pi.lib.uchicago.edu/1001/cat/bib/11361253

Hidden Bibliographic Details
Other authors / contributors:	Holban, Alina Maria. Grumezescu, Alexandru Mihai.
ISBN:	0128111992 9780128111994 9780128115206
Notes:	Print version record.
Summary:	The latest release in the 'Handbook of Food Bioengineering' series, this 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.

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