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Microbial Pigments: Applications Food and Beverage Industry
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Barnes and Noble
Microbial Pigments: Applications Food and Beverage Industry
Current price: $180.00
Barnes and Noble
Microbial Pigments: Applications Food and Beverage Industry
Current price: $180.00
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Size: Hardcover
*Product Information may vary - to confirm product availability, pricing, and additional information please contact Barnes and Noble
Microbial Pigments: Applications in Food and Beverage Industry
offers a comprehensive and updated review of the impact of microbial pigments as value-added products in the food and beverage industry. Microbes produce a range of valuable pigments such as carotenoids, flavins, melanins, quinines, and violacein. The book explores the use of microbial pigments as additives, antioxidants, color intensifiers, and functional food ingredients. It discusses pigment isolation and processing technologies. It covers a range of applications across products like jams, spreads, frozen desserts, and beverages. The book also discusses food safety and toxicology aspects.
Key features
Explores the various microbial pigments and their sources
Reviews the pigment isolation, production, and processing techniques
Discusses the potential application of pigments across a range of products in the food and beverage industry
Includes the latest innovations and patents awarded in use of microbial pigments as value-added food products
The book is meant for researchers, academic and industry experts in food biotechnology, food processing, and food microbiology.
offers a comprehensive and updated review of the impact of microbial pigments as value-added products in the food and beverage industry. Microbes produce a range of valuable pigments such as carotenoids, flavins, melanins, quinines, and violacein. The book explores the use of microbial pigments as additives, antioxidants, color intensifiers, and functional food ingredients. It discusses pigment isolation and processing technologies. It covers a range of applications across products like jams, spreads, frozen desserts, and beverages. The book also discusses food safety and toxicology aspects.
Key features
Explores the various microbial pigments and their sources
Reviews the pigment isolation, production, and processing techniques
Discusses the potential application of pigments across a range of products in the food and beverage industry
Includes the latest innovations and patents awarded in use of microbial pigments as value-added food products
The book is meant for researchers, academic and industry experts in food biotechnology, food processing, and food microbiology.
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