This book provides a comprehensive analysis of microbial polysaccharides, their current uses, and highlights biomedical opportunities. The topics comprise princ

Bacteria, yeast, fungi and microalgae can act as producers (or catalysts for the production) of food ingredients, enzymes and nutraceuticals. With the current t

Experienced and authoritative experts review the most important innovations and their biotechnological applications. An interdisciplinary view that examines the

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

In diesem Werk werden Polysaccharide unter sämtlichen Aspekten betrachtet, von den Grundkonzepten bis zur kommerziellen Vermarktung. Thema der einzelnen Kapite