Microbial Enzymes in Production of Functional Foods and Nutraceuticals

Microbial Enzymes in Production of Functional Foods And Nutraceuticals is a valuable reference that discusses green technologies like enzyme technologies, to meet the ever-growing demand of nutraceuticals and functional foods. Microorganisms like bacteria (lactic acid bacteria, Bacillus species), yeasts and filamentous fungi have been exploited for food preparations globally. This book discusses how to use them commercially. Chapters include enzyme sources, processing and health benefits of microbial enzyme. Other interesting essays include application of metagenomics and molecular engineering of enzymes. The book is useful for students, academicians, industry experts in food science and applied microbiology.