Food Biosynthesis

Nonfiction, Science & Nature, Technology, Food Industry & Science
Cover of the book Food Biosynthesis by , Elsevier Science
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Author: ISBN: 9780128112083
Publisher: Elsevier Science Publication: June 19, 2017
Imprint: Academic Press Language: English
Author:
ISBN: 9780128112083
Publisher: Elsevier Science
Publication: June 19, 2017
Imprint: Academic Press
Language: English

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 engineering
  • Offers alternative applications to produce natural foods
  • Includes processes and techniques to produce health promoting foods
  • Discusses the positive effects of biosynthesis on microbial production to enhance food safety
  • Offers a variety of perspectives on biosynthesis and its benefits for food ingredient production
View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

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.

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