Microbial Enzymes in Production of Functional Foods and Nutraceuticals

<p>This book 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. <i>Microbial Enzymes in Production of Functional Foods and Nutraceuticals</i> discusses how to use them commercially. Chapters include enzyme sources processing and the health benefits of microbial enzymes. Other interesting Chapters include the application of metagenomics and the molecular engineering of enzymes. This book is useful for students academicians and industry experts in food science and applied microbiology.</p>