Microbial Production of Food Ingredients and Additives, Volume Five, the latest release in the Handbook of Food Bioengineering series, is a solid resource on ho

Bacteria, yeast, fungi and microalgae can act as producers (or catalysts for the production) of food ingredients, enzymes and nutraceuticals. With the current t

Functional Foods and Biotechnology focuses the information from the recently published Food Biotechnology to illuminate the role of biochemical processing in th

Showcases the recent advances in microbial functional food applications across food science, microbiology, biotechnology, and chemical engineering Microbial tec