Innovation in precision fermentation for food ingredients

A transformation in our food production system is being enabled by the convergence of advances in genome-based technologies and traditional fermentation. Science at the intersection of synthetic biology, fermentation, downstream processing for product recovery, and food science is needed to support...

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Vydáno v:	Critical reviews in food science and nutrition Ročník 64; číslo 18; s. 6218 - 6238
Hlavní autoři:	Augustin, Mary Ann, Hartley, Carol J., Maloney, Gregory, Tyndall, Simone
Médium:	Journal Article
Jazyk:	angličtina
Vydáno:	United States Taylor & Francis 14.07.2024 Taylor & Francis Ltd
Témata:	alternative proteins Carbohydrates Fermentation Fermented food food composition Food conversion Food Handling - methods Food industry food ingredients Food Ingredients - analysis Food processing Food production Food Technology - methods Ingredients Innovations issues and policy landscapes Lipids markets nutrition Oligosaccharides Proteins synthetic biology synthetic biology lipids food ingredients Fermentation oligosaccharides alternative proteins
ISSN:	1040-8398, 1549-7852, 1549-7852
On-line přístup:	Získat plný text
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