Technologies used for microbial production of food ingredients

Anthony L. Pometto, Ali Demirci

Research output: Chapter in Book/Report/Conference proceedingChapter

3 Scopus citations

Abstract

The goal of this chapter is to supplement the industrial microbiology components in the first edition of Food Biotechnology by Knorr (1) and to present an updated overview of various technologies currently under investigation and employed by the food industry for the production of microbial food ingredients. For the detailed description of industrial microbiology principals, Demain and Davies Manual of Industrial Microbiology and Biotechnology, 2nd edition (2) is highly recommended.

Original languageEnglish (US)
Title of host publicationFunctional Foods and Biotechnology
PublisherCRC Press
Pages521-532
Number of pages12
ISBN (Electronic)9781420007725
ISBN (Print)0849375274, 9780849375279
StatePublished - Jan 1 2006

All Science Journal Classification (ASJC) codes

  • Engineering(all)
  • Agricultural and Biological Sciences(all)

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    Pometto, A. L., & Demirci, A. (2006). Technologies used for microbial production of food ingredients. In Functional Foods and Biotechnology (pp. 521-532). CRC Press.