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Title
Microbes for natural food additives / Ashok Kumar Nadda, Gunjan Goel, editors.
ISBN
9789811957116 (electronic bk.)
9811957118 (electronic bk.)
981195710X
9789811957109
Published
Singapore : Springer, [2022]
Language
English
Description
1 online resource (1 volume) : illustrations
Item Number
10.1007/978-981-19-5711-6 doi
Call Number
TX553.A3 M53 2022
Dewey Decimal Classification
641.3/08
Summary
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.
Bibliography, etc. Note
Includes bibliographical references.
Access Note
Access limited to authorized users.
Source of Description
Description based on online resource; title from digital title page (viewed on January 31, 2023).
Series
Microorganisms for sustainability ; v. 38.
1. 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.
