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Bacteria, yeast, fungi and microalgae can act as producers (or catalysts for the production) of food ingredients, enzymes and nutraceuticals. With the current t

Microbial Production of Food Ingredients and Additives, Volume Five, the latest release in the Handbook of Food Bioengineering series, is a solid resource on ho

Showcases the recent advances in microbial functional food applications across food science, microbiology, biotechnology, and chemical engineering Microbial tec

Discover a comprehensive and current overview of microbial bioprospecting written by leading voices in the field In Bioprospecting of Microorganism-Based Indust

This book discusses the use of microorganisms for improving nutrient quality and producing healthier foods. Conventional roles of microbes in food preservation