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Book synopsis

Food Biosynthesis, Volume One in the Handbook of Food Bioengineering series, describes the main aspects related to the biological production of synthetic ingredients and natural foods, highlighting the impact of bacteria and plants in the biosynthesis of key food components. Biosynthesis methods could help solve issues like food shortages, providing consumers with preferred ‘natural’ food options. This book represents how biologically synthesized ingredients, such as vanilla flavoring, soy, milk and egg substitutes can be utilized as a desired option future foods. It is ideal for scientists and researchers who want to improve their knowledge on the field of food biosynthesis. Presents practical approaches of biosynthesis and the impact of biological origin on the field of food engineeringOffers alternative applications to produce natural foodsIncludes processes and techniques to produce health promoting foodsDiscusses the positive effects of biosynthesis on microbial production to enhance food safetyOffers a variety of perspectives on biosynthesis and its benefits for food ingredient production

Book details

Book category Books in English Technology, engineering, agriculture Industrial chemistry & manufacturing technologies Industrial chemistry

• Full title: Food Biosynthesis
• Author: Alexandru Grumezescu
• Language: English
• Binding: Paperback
• Number of pages: 488
• EAN: 9780128113721
• ISBN: 0128113723
• ID: 16165433
• Publisher: Elsevier Books
• Weight: 1012 g
• Dimensions: 193 × 235 × 20 mm
• Date of publishing: 20. June 2017

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