Implementation of Enzymatic Processes and Lactic Bacteria in the Food Industries (eBook, PDF)
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Consumers 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 p...
Consumers 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.
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.
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