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Microbial Production of Food Ingredients and Additives

Microbial Production of Food Ingredients and Additives, Volume Five, the latest release in the Handbook of Food Bioengineering series;

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Microbial Production of Food Ingredients, Enzymes and Nutraceuticals

bioprocessing using enzymes and food biopreservation using bacteriocins. Microbial production of substances such as organic acids and hydrocolloids also;

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Natural Food Additives, Ingredients and Flavourings

invaluable reference tool for all those involved in the development and production of foods with fewer synthetic additives and ingredients.;

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Microbial Cell Factories

next generation food additives/food processing, and microbial cell factories in alternative energy fuel generation. The book highlights trends;

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Microbial Cell Factories

next generation food additives/food processing, and microbial cell factories in alternative energy fuel generation. The book highlights trends;

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Dictionary of Food Ingredients

The Dictionary of Food Ingredients is a unique, easy-to-use source of information on over 1,000 food ingredients and additives. Like the;

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Microbial Enzymes and Additives for the Food Industry

acids, and pigments of microbial origin have been discussed. This book will provide important insight regarding microbial enzymes and additives;

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Biotechnology of Terpenoid Production from Microbial Cell Factories

Biotechnology of Terpenoid Production from Microbial Cell Factories is a unique reference to help researchers, scientists and scholars;

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Chemistry and Hygiene of Food Additives

sector, particularly with relation to the production of yoghurt products; and chapter four addresses the impact of additives on human health;

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Technology of Reduced Additive Foods

potentially dangerous. This had led to a large market for products making minimal use of additives. Tight regulatory control and labelling;

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Food Biosynthesis

on microbial production to enhance food safety Offers a variety of perspectives on biosynthesis and its benefits for food ingredient;

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Toxins and Contaminants in Indian Food Products

analytical detection of detrimental substances such as pesticides, mycotoxins and other biologically-produced toxins, food chemicals and additives;

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Compendium of food additive specifications

These specifications provide information on the identity and purity of food additives used directly in foods or in food production. The;

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Advances in Biotechnology for Food Industry

production and quality of food products, including the development of anti-biofilm materials to decrease microbial colonization in bioreactors and;

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Cambridge Studies in Biotechnology

The utilization of unconventional microbial sources, particularly microalgae, for the production of feed, food, food additives;

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Cambridge Studies in Biotechnology

The utilization of unconventional microbial sources, particularly microalgae, for the production of feed, food, food additives;

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Food Additives Data Book

The use of additives in food is a dynamic one, as consumers demand fewer additives in foods and as governments review the list of additives;

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Biotechnology of Food and Feed Additives

This book serves as a reference guide to the biotechnology of food and feed additives and broadly talks about the diverse variety of food;

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Compendium of Food Additive Specifications: Joint FAO/WHO Expert Committee on Food Additives

monographs provide information on the identity and purity of food additives used directly in food or in food production. The main three objectives;

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Compendium of Food Additive Specifications

meeting of the Joint FAO/WHO Expert Committee on Food Additives (JECFA). The specifications monographs provide information on the identity and;

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The Influence of Chemistry on New Foods and Traditional Products

approach: - the production of chemical additives and of non-food components needed in the food industry (e.g. packaging materials) - the;

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Producing Safe Eggs

contamination with commercial egg production. It presents in-depth information on microbial contamination, safety and control, physiology, immunology;

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Encapsulation Technologies for Active Food Ingredients and Food Processing

encapsulation technologies available for use in food products, food processing, and food production. The book aims to inform those who work in academia;

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Encapsulation Technologies for Active Food Ingredients and Food Processing

encapsulation technologies available for use in food products, food processing, and food production. The book aims to inform those who work in academia;

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Dictionary of Food Ingredients

editions, the new and updated Third Edition provides clear and concise information on currently used additives, including natural ingredients, FDA;

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Microbial Toxins and Related Contamination in the Food Industry

cleaning systems and microbial toxins. The present book gives an introduction and overview of these various topics.;

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Hydrocolloids in food product development

This book is an essential manual for professionals and students who wish to deepen their knowledge of food additives that modify the;

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