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001452251 001__ 1452251
001452251 003__ OCoLC
001452251 005__ 20230310003347.0
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001452251 007__ cr\cn\nnnunnun
001452251 008__ 230119s2022\\\\si\a\\\\ob\\\\000\0\eng\d
001452251 019__ $$a1356795157$$a1356797942$$a1357014699
001452251 020__ $$a9789811957116$$q(electronic bk.)
001452251 020__ $$a9811957118$$q(electronic bk.)
001452251 020__ $$z981195710X
001452251 020__ $$z9789811957109
001452251 0247_ $$a10.1007/978-981-19-5711-6$$2doi
001452251 035__ $$aSP(OCoLC)1362484456
001452251 040__ $$aGW5XE$$beng$$erda$$epn$$cGW5XE$$dEBLCP$$dNOC$$dYDX$$dN$T$$dUKAHL
001452251 049__ $$aISEA
001452251 050_4 $$aTX553.A3$$bM53 2022
001452251 08204 $$a641.3/08$$223/eng/20230119
001452251 24500 $$aMicrobes for natural food additives /$$cAshok Kumar Nadda, Gunjan Goel, editors.
001452251 264_1 $$aSingapore :$$bSpringer,$$c[2022]
001452251 300__ $$a1 online resource (1 volume) :$$billustrations
001452251 336__ $$atext$$btxt$$2rdacontent
001452251 337__ $$acomputer$$bc$$2rdamedia
001452251 338__ $$aonline resource$$bcr$$2rdacarrier
001452251 4901_ $$aMicroorganisms for sustainability ;$$vvolume 38
001452251 504__ $$aIncludes bibliographical references.
001452251 5050_ $$a1. Microbial Food additives: Types, Functions and challenges -- 2. Applications of enzymes in food industries as additives -- 3. Microbial antioxidants in food products -- 4. Microbial and bio-based preservatives:recent advances in antimicrobial compounds -- 5. Prebiotic and Synbiotic Foods -- 6. Microbial stablizers in food processing -- 7. Biosurfactants: promising biomolecules in the food industry -- 8. Additives in Dairy Based Food -- 9. Hypersensitivity associated with food additives.
001452251 506__ $$aAccess limited to authorized users.
001452251 520__ $$aThis book provides all the aspects of microbes for food additives, and a detailed description of their different categories. The chapters provide a step-by-step overview of microbial food additives as enzymes, antioxidants, stabilizers, emulsifiers, organic acids, colorants, sweeteners, flavoring compounds that have been used commercially by industrialists. In addition, an emphasis on the use of microbes as therapeutic agents such as probiotics and enzymes have also been given in the respective chapters. Furthermore, the book also comprises the detailed description of legislation and policies for the use of microbial additives at large scale in different food industries. Therefore, this book provides a comprehensive, state of art updated literature which can be used by the food scientists, nutritionists, microbiologists and a health-conscious layman to check the food additive list on a product for a nutritious and safer food.
001452251 588__ $$aDescription based on online resource; title from digital title page (viewed on January 31, 2023).
001452251 650_0 $$aFood additives.
001452251 650_0 $$aNatural foods.
001452251 650_0 $$aMicrobiology.
001452251 650_0 $$aFood$$xBiotechnology.
001452251 655_0 $$aElectronic books.
001452251 7001_ $$aKumar, Ashok$$c(Professor of microbial biotechnology),$$eeditor.
001452251 7001_ $$aGoel, Gunjan.$$eeditor.
001452251 77608 $$iPrint version:$$tMICROBES FOR NATURAL FOOD ADDITIVES.$$d[Place of publication not identified] : SPRINGER VERLAG, SINGAPOR, 2022$$z981195710X$$w(OCoLC)1335112420
001452251 830_0 $$aMicroorganisms for sustainability ;$$vv. 38.
001452251 852__ $$bebk
001452251 85640 $$3Springer Nature$$uhttps://univsouthin.idm.oclc.org/login?url=https://link.springer.com/10.1007/978-981-19-5711-6$$zOnline Access$$91397441.1
001452251 909CO $$ooai:library.usi.edu:1452251$$pGLOBAL_SET
001452251 980__ $$aBIB
001452251 980__ $$aEBOOK
001452251 982__ $$aEbook
001452251 983__ $$aOnline
001452251 994__ $$a92$$bISE