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245 1 0 _aApplication of Bio-Additives for the Food Industry
_h[electronic resource] /
_cedited by Abdul Sattar Jatoi, Nabisab Mujawar Mubarak.
250 _a1st ed. 2024.
264 1 _aCham :
_bSpringer Nature Switzerland :
_bImprint: Springer,
_c2024.
300 _aXIV, 242 p. 55 illus., 50 illus. in color.
_bonline resource.
336 _atext
_btxt
_2rdacontent
337 _acomputer
_bc
_2rdamedia
338 _aonline resource
_bcr
_2rdacarrier
347 _atext file
_bPDF
_2rda
505 0 _aIntroduction 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.
520 _aThis 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.
541 _fUABC ;
_cPerpetuidad
650 0 _aFood science.
650 0 _aFood
_xMicrobiology.
650 0 _aFood
_xAnalysis.
650 0 _aChemistry.
650 1 4 _aFood Science.
650 2 4 _aFood Engineering.
650 2 4 _aFood Microbiology.
650 2 4 _aFood Chemistry.
700 1 _aSattar Jatoi, Abdul.
_eeditor.
_4edt
_4http://id.loc.gov/vocabulary/relators/edt
700 1 _aMubarak, Nabisab Mujawar.
_eeditor.
_4edt
_4http://id.loc.gov/vocabulary/relators/edt
710 2 _aSpringerLink (Online service)
773 0 _tSpringer Nature eBook
776 0 8 _iPrinted edition:
_z9783031711305
776 0 8 _iPrinted edition:
_z9783031711329
776 0 8 _iPrinted edition:
_z9783031711336
856 4 0 _zLibro electrónico
_uhttp://libcon.rec.uabc.mx:2048/login?url=https://doi.org/10.1007/978-3-031-71131-2
912 _aZDB-2-SBL
912 _aZDB-2-SXB
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