Biotecnología alimentaria

Biotecnología alimentaria

Adriana Crispim de Freitas / Vinicius Costa Barros

85,70 €
IVA incluido
Disponible
Editorial:
KS OmniScriptum Publishing
Año de edición:
2021
Materia
Empresa y gestión
ISBN:
9786203034264
85,70 €
IVA incluido
Disponible

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La fermentación es uno de los métodos más antiguos de conservación de alimentos. También es un sistema de conservación de energía de bajo costo, que es esencial para garantizar la seguridad alimentaria. Durante la fermentación se producen muchos cambios bioquímicos que pueden afectar a los nutrientes y, en consecuencia, a las propiedades del producto, como la actividad biológica y la digestibilidad. Recientemente, este bioproceso se ha aplicado para la producción y extracción de compuestos bioactivos de plantas en las industrias de alimentos y bebidas (VILLARREAL-SOTO et al., 2018; HUR et al., 2014).Este libro trata sobre la aplicación de fermentaciones y nuevos procesos fermentativos a escala de laboratorio que tiene potencial industrial en el desarrollo de nuevos productos, la mayoría de los cuales tienen un atractivo funcional probiótico, y su inserción en el mercado ha ido creciendo cada vez más.

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