03503nam a22005655i 4500 978-3-031-71131-2 DE-He213 20251030113321.0 cr nn 008mamaa 241121s2024 sz | s |||| 0|eng d 9783031711312 978-3-031-71131-2 10.1007/978-3-031-71131-2 doi TX341-641 TDCT bicssc TEC012000 bisacsh TDCT thema Application of Bio-Additives for the Food Industry [electronic resource] / edited by Abdul Sattar Jatoi, Nabisab Mujawar Mubarak. 1st ed. 2024. Cham : Springer Nature Switzerland : Imprint: Springer, 2024. XIV, 242 p. 55 illus., 50 illus. in color. online resource. text txt rdacontent computer c rdamedia online resource cr rdacarrier text file PDF rda 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. 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. Food science. 65012 Food Microbiology. 65137 Food Analysis. 70753 Chemistry. Food Science. 65012 Food Engineering. 69616 Food Microbiology. 69436 Food Chemistry. 70754 Sattar Jatoi, Abdul. editor. edt http://id.loc.gov/vocabulary/relators/edt 87832 Mubarak, Nabisab Mujawar. editor. edt http://id.loc.gov/vocabulary/relators/edt 87833 SpringerLink (Online service) Springer Nature eBook Printed edition: 9783031711305 Printed edition: 9783031711329 Printed edition: 9783031711336 https://doi.org/10.1007/978-3-031-71131-2 ZDB-2-SBL ZDB-2-SXB 65103 65103