Produkt
KlappentextConsumers are demanding healthy, natural food products with no environmental impacts. The use of ingredients of plant origin and the implementation of bioprocesses using enzymes and micro-organisms as biocatalysts represent a promising alternative to satisfy this demand.
Implementation of Enzymatic Processes and Lactic Bacteria in the Food Industries focuses on describing the latest developments in the use of enzymatic biocatalysts and lactic acid bacteria in the food industry.
The first part of the book is devoted to the presentation of different classes of enzymes, production and application processes, ways of improving enzymes and the main industrial applications using biocatalysts.
The second part of the book describes a family of micro-organisms widely used in health food processing and formulation: lactic acid bacteria and bifidobacteria. Then, the most commonly used encapsulation matrices, encapsulation processes and the process of bacterial adhesion to these matrices are discussed. Finally, the best-known fermented foods and new approaches developed in this field are presented.
Mohamed Ghoul is a professor at the Université de Lorraine, France, and a researcher in process engineering, specializing in the implementation, modeling and optimization of bioprocesses.
Implementation of Enzymatic Processes and Lactic Bacteria in the Food Industries focuses on describing the latest developments in the use of enzymatic biocatalysts and lactic acid bacteria in the food industry.
The first part of the book is devoted to the presentation of different classes of enzymes, production and application processes, ways of improving enzymes and the main industrial applications using biocatalysts.
The second part of the book describes a family of micro-organisms widely used in health food processing and formulation: lactic acid bacteria and bifidobacteria. Then, the most commonly used encapsulation matrices, encapsulation processes and the process of bacterial adhesion to these matrices are discussed. Finally, the best-known fermented foods and new approaches developed in this field are presented.
Mohamed Ghoul is a professor at the Université de Lorraine, France, and a researcher in process engineering, specializing in the implementation, modeling and optimization of bioprocesses.
Details
Weitere ISBN/GTIN9781394312313
ProduktartE-Book
EinbandartE-Book
FormatPDF
Format Hinweis1 - PDF Watermark
FormatFormat mit automatischem Seitenumbruch (reflowable)
Verlag
Erscheinungsjahr2024
Erscheinungsdatum31.07.2024
Auflage1. Auflage
ReiheISTE Consignment
Seiten314 Seiten
SpracheEnglisch
Dateigrösse80790 Kbytes
Artikel-Nr.17275083
Rubriken
Genre9201