Sattar Jatoi / Mubarak Application of Bio-Additives for the Food Industry

1. Auflage 2024
ISBN: 978-3-031-71131-2
Verlag: Springer International Publishing
Format: PDF
Kopierschutz: 1 - PDF Watermark

E-Book, Englisch, 242 Seiten, eBook

This text provides advanced and comprehensive information related to food additives based on bio-sources. A thorough overview of the many groups of microorganisms used as food additives is presented, as well as all of their main characteristics. The chapters give a step-by-step description of bio based food additives, including substances that are employed commercially by manufacturers as enzymes, antioxidants, stabilizers, emulsifiers, organic acids, colorants, sweeteners, and flavorings. Additionally, each chapter places a focus on the usage of probiotics and enzymes as examples of microbes used as medicinal agents. In its examination of the food additive lists for food products for the manufacture of nourishing and safe food, Application of Bio-Additives for the Food Industry offers a thorough, updated overview of food bio-additives that can be utilized by food scientists, nutritionists, microbiologists and more.

Zielgruppe

Research

Autoren/Hrsg.

Sattar Jatoi, Abdul

Mubarak, Nabisab Mujawar

Inhaltsverzeichnis

Introduction to bio-additives.- Bio-synthesis of food-additives.- Functional microorganisms used as additives in food industries.- Microbial stabilizers in food processing industries.- Production of microbial food colorants.- Production of microorganism based low calorie sugars.- Application of enzyme as food additives in food industries.- Biodegradation of bio-based additives and their mechanism.- Environmental impact of bio-additives.- Challenges and perspectives of bio-based additives for food industries.

Über Autor(innen)

Abdul Sattar Jatoi is an Assistant Professor in the Department of Chemical Engineering at Dawood University of Engineering and Technolog in Karachi, Pakistan Dr Nabisab Mubarak Mujawar is an Associate Professor of Chemical Engineering in the Faculty of Engineering at Universiti Teknologi Brunei