Microbial Enzymes in Production of Functional Foods and Nutraceuticals

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Microbial Enzymes in Production of Functional Foods and Nutraceuticals is written by Amit Kumar Rai and published by CRC Press. It's available with International Standard Book Number or ISBN identification 100083106X (ISBN 10) and 9781000831061 (ISBN 13).

This book is a valuable reference that discusses green technologies, like enzyme technologies, to meet the ever-growing demand of nutraceuticals and functional foods. Microorganisms like bacteria (lactic acid bacteria, Bacillus species), yeasts, and filamentous fungi have been exploited for food preparations globally. Microbial Enzymes in Production of Functional Foods and Nutraceuticals discusses how to use them commercially. Chapters include enzyme sources, processing, and the health benefits of microbial enzymes. Other interesting Chapters include the application of metagenomics and the molecular engineering of enzymes. This book is useful for students, academicians, and industry experts in food science and applied microbiology.