TY  - BOOK
AU  - Sattar Jatoi,Abdul
AU  - Mubarak,Nabisab Mujawar
ED  - SpringerLink (Online service)
TI  - Application of Bio-Additives for the Food Industry
SN  - 9783031711312
AV  - TX341-641 
U1  - 641.3 23
PY  - 2024///
CY  - Cham
PB  - Springer Nature Switzerland, Imprint: Springer
KW  - Food science
KW  - Food
KW  - Microbiology
KW  - Analysis
KW  - Chemistry
KW  - Food Science
KW  - Food Engineering
KW  - Food Microbiology
KW  - Food Chemistry
N1  - Introduction to bio-additives -- Bio-synthesis of food-additives -- Functional microorganisms used as additives in food industries -- Microbial stabilizers in food processing industries -- Production of microbial food colorants -- Production of microorganism based low calorie sugars -- Application of enzyme as food additives in food industries -- Biodegradation of bio-based additives and their mechanism -- Environmental impact of bio-additives -- Challenges and perspectives of bio-based additives for food industries
N2  - This text provides advanced and comprehensive information related to food additives based on bio-sources. A thorough overview of the many groups of microorganisms used as food additives is presented, as well as all of their main characteristics. The chapters give a step-by-step description of bio based food additives, including substances that are employed commercially by manufacturers as enzymes, antioxidants, stabilizers, emulsifiers, organic acids, colorants, sweeteners, and flavorings. Additionally, each chapter places a focus on the usage of probiotics and enzymes as examples of microbes used as medicinal agents. In its examination of the food additive lists for food products for the manufacture of nourishing and safe food, Application of Bio-Additives for the Food Industry offers a thorough, updated overview of food bio-additives that can be utilized by food scientists, nutritionists, microbiologists and more
UR  - http://libcon.rec.uabc.mx:2048/login?url=https://doi.org/10.1007/978-3-031-71131-2
ER  -