Unlimited

Authorized users

Can lend chapters, not whole ebooks

Microbes for natural food additives / Ashok Kumar Nadda, Gunjan Goel, editors.

9789811957116 (electronic bk.)
9811957118 (electronic bk.)
981195710X
9789811957109

Singapore : Springer, [2022]

English

1 online resource (1 volume) : illustrations

10.1007/978-981-19-5711-6 doi

TX553.A3 M53 2022

641.3/08

This 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.

Includes bibliographical references.

Access limited to authorized users.

Description based on online resource; title from digital title page (viewed on January 31, 2023).

Microorganisms for sustainability ; v. 38.

Online Resources > Ebooks
All Resources