الصفحة 1
الصفحة 1
Microbial bioprocessing of agri-food wastes : food ingredients
Food ingredients are important molecules of the most diverse chemical classes responsible for conferring nutrition, stability, color, flavor, rheological and sensorial characteristics, in addition to several other important uses in the food industry. In this way, the production routes of these ingredients have gained more and more attention from consumers and producing industries, who expect that, in addition to their technological properties, these ingredients are still obtained without synthetic means, with savings of natural resources and mainly with less environmental impact.
Biopolymers in nutraceuticals and functional foods
Comprehensive book covers new applications of biopolymers in the research and development of industrial scale nutraceutical and functional food grade products.
