03260nam a22005055i 4500001001800000003000900018005001700027007001500044008004100059020003700100024003500137050001400172072001700186072002300203072001600226245013600242250001800378264006900396300006500465336002600530337002600556338003600582347002400618505052700642520093401169650002502103650003102128650002702159650001502186650002502201650002902226650003002255650002702285700008902312700009402401710003402495773002602529776003602555776003602591776003602627856004602663912001402709912001402723999001702737978-3-031-71131-2DE-He21320251030113321.0cr nn 008mamaa241121s2024    sz |    s    |||| 0|eng d  a97830317113129978-3-031-71131-27 a10.1007/978-3-031-71131-22doi 4aTX341-641 7aTDCT2bicssc 7aTEC0120002bisacsh 7aTDCT2thema10aApplication of Bio-Additives for the Food Industryh[electronic resource] /cedited by Abdul Sattar Jatoi, Nabisab Mujawar Mubarak.  a1st ed. 2024. 1aCham :bSpringer Nature Switzerland :bImprint: Springer,c2024.  aXIV, 242 p. 55 illus., 50 illus. in color.bonline resource.  atextbtxt2rdacontent  acomputerbc2rdamedia  aonline resourcebcr2rdacarrier  atext filebPDF2rda0 aIntroduction 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.  aThis 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. 0aFood science.965012 0aFoodxMicrobiology.965137 0aFoodxAnalysis.970753 0aChemistry.14aFood Science.96501224aFood Engineering.96961624aFood Microbiology.96943624aFood Chemistry.9707541 aSattar Jatoi, Abdul.eeditor.4edt4http://id.loc.gov/vocabulary/relators/edt9878321 aMubarak, Nabisab Mujawar.eeditor.4edt4http://id.loc.gov/vocabulary/relators/edt9878332 aSpringerLink (Online service)0 tSpringer Nature eBook08iPrinted edition:z978303171130508iPrinted edition:z978303171132908iPrinted edition:z978303171133640uhttps://doi.org/10.1007/978-3-031-71131-2  aZDB-2-SBL  aZDB-2-SXB  c65103d65103