The growing food industry is currently employing a large number of microbial products. Microbial products are of biological origin and are considered safe as co

The integration of enzymes in food processing is well known, and dedicated research is continually being pursued to address the global food crisis. This book pr

Microbial Production of Food Ingredients and Additives, Volume Five, the latest release in the Handbook of Food Bioengineering series, is a solid resource on ho

The aim of food processing is to produce food that is palatable and tastes good, extend its shelf-life, increase the variety, and maintain the nutritional and h

Continuing the very successful first edition, this book reviews the most recent changes to the legal situation in Europe concerning genetically engineered food