MicrobesforNaturalFoodAdditives

Takingintoconsiderationtheconsumer’sawarenessabouthealthinparticulartofoodadditivesinfoods,theshifttowardsconsumptionofnatural/microbialsourceoffoodadditivesistheneedofthehour.Thesemicrobialfoodadditivesaregaininginterestfromconsumersandfoodmanufacturingunitsaswell.Althoughthepro-ductionofmicrobialfoodadditiveshasbeenshowntohavepositivehealthbenefits,theirapplicationondifferentfoodcommoditiesisstilllimitedastherearesomedrawbacksandlimitationswithrespecttoavailableliterature.Fortheproductionofmicrobialfoodadditives,thebasicrequirementsincludenon-pathogenicity,fastergrowthkineticsonacheapersubstrateaswellastheGRASstatusofthemicrobialsourceemployed.Microbialfermentationchangesthecompletequalityoftherawingredientthroughdifferentmetabolicpathways.Microbiallyfermentedfoodsdifferfromtherawmaterialintermsofitsappearance,texture,flavor,andnutritionalquality.Thesenaturaladditivesresultintechnologicalaswellasfunctionalimprove-mentintheproductwithanoverallhealthbenefit.Microbialderivedfoodadditivesofferameansofproducingsafe,nutritiousfoodswithdesirableorganolepticqual-itiesandextendedstoragestability.Thisbookwillprovidethereaderthebasicconceptsoffoodadditivesandtheirdifferentclasses.Thechaptersprovideanoverviewondifferentcategoriesoffoodadditivessuchasenzymes,antioxidants,stabilizers,emulsifiers,colorants,andflavoringcompoundswhicharemicrobialderivedproducts.Afocuswillalsobeonthemicrobesassuchaddedasadditivesuchasprobiotics.Thebookreceivedinputsfromrenownedcollaboratorsgloballytoprovideunbiasedandlatestinformationinthefieldoffoodadditives.Theinformationisworthyofinteresttoscientists,researchers,graduateorpostgraduatestudents,andfoodindustries.Thereaderwillgetin-depthscientificknowledgeoncategoriesoffoodadditives,theirproductionstrategies,andhealthbeneficialactivities.