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Microbial Functional Foods and Nutraceuticals

VK Gupta (Autor)

Software / Digital Media
320 Seiten
2017
Wiley-Blackwell (Hersteller)
978-1-119-04896-1 (ISBN)
CHF 226,95 inkl. MwSt
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Showcases the recent advances in microbial functional food applications across food science, microbiology, biotechnology, and chemical engineering

Microbial technology plays a key role in the improvement of biotechnology, cosmeceuticals, and biopharmaceutical applications. It has turned into a subject of expanding significance because new microbes and their related biomolecules are distinguished for their biological activity and health benefits. Encompassing both biotechnology and chemical engineering, Microbial Functional Foods and Nutraceuticals brings together microbiology, bacteria, and food processing/mechanization, which have applications for a variety of audiences. Pharmaceuticals, diagnostics, and medical device development all employ microbial food technology.

The book addresses the recent advances in microbial functional foods and associated applications, providing an important reference work for graduates and researchers. It also provides up-to-date information on novel nutraceutical compounds and their mechanisms of action--catering to the needs of researchers and academics in food science and technology, microbiology, chemical engineering, and other disciplines who are dealing with microbial functional foods and related areas.

Microbial Functional Foods and Nutraceuticals is:



Ground-breaking Includes the latest developments and research in the area of microbial functional foods and nutraceuticals
Multidisciplinary Applicable across food science and technology, microbiology, biotechnology, chemical engineering, and other important research fields
Practical and academic An important area of both academic research and new product development in the food and pharmaceutical industries

Microbial Functional Foods and Nutraceuticals is an ideal resource of information for biologists, microbiologists, bioengineers, biochemists, biotechnologists, food technologists, enzymologists, and nutritionists.

About the Editors Vijai Kumar Gupta, Tallinn University of Technology, Tallinn, Estonia. Helen Treichel, Universidade Federal da Fronteira Sul (UFFS), Brazil. Volha (Olga) Shapaval, Norwegian University of Life Sciences, Aas, Norway. Luiz Antonio de Oliveira, Instituto Nacional de Pesquisas da Amaz nia in Manaus, Brazil. Maria G. Tuohy, National University of Ireland Galway, Galway, Ireland.

Erscheint lt. Verlag 31.10.2017
Verlagsort Hoboken
Sprache englisch
Maße 150 x 250 mm
Gewicht 666 g
Themenwelt Technik
ISBN-10 1-119-04896-6 / 1119048966
ISBN-13 978-1-119-04896-1 / 9781119048961
Zustand Neuware
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