Engineering Aspects of Food Biotechnology
Over the past few decades, several remarkable consumer trends have emerged, namely on the quality and safety of foods and medicines, as well as on the toxicity and nutritive levels. Besides, some people believe that “natural” is good in opposition to synthetics, thus contributing to the growth of the production of bioactive compounds of high value, especially health-promoting foods and ingredients for the natural products industries, such as functional foods or nutraceuticals, pharmaceuticals, flavorings, and perfumery. © 2014 by Taylor & Francis Group, LLC.
Year of publication: 2013