Handbook of Research on Food Science and Technology - Volume 2: Food Biotechnology and Microbiology

Volume 2 of the 3-volume set focuses on food biotechnology and microbiology. The chapters examine bioactive compounds in food biotechnology, potential and risks of pigmented-grain corn, technological advances in the production of phytases, phytochemical molecules from food wastes, control of food-borne pathogen bacteria, and more.