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• W4200435688 abstract "Humans have been involved in traditional processes used for making bread, beer, cheese, and various fermented foods. To enhance the nutritional value, many characteristics of traditional foods have been identified like taste, flavor, vigor, and health benefits. These properties of foods are derived as a result of microbial fermentation of both genetically modified and wild type microorganisms. In food biotechnology, genetically modified foods are defined as foods produced from genetically modified microorganisms with enhanced nutritional properties, taste, flavor, shelf-life, and yield. The functional properties of these fermented foods can be increased using many biotechnological approaches to enhance their commercial value. Microbes are capable of growth on various substrates along with fermentation into desired products with enhanced biological activity and improve the bioavailability of food products. This chapter highlights the research in lieu of recent developments of genetically modified microorganisms and their use in different food products to enhance their properties." @default.
• W4200435688 created "2021-12-31" @default.
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• W4200435688 date "2022-01-01" @default.
• W4200435688 modified "2023-09-26" @default.
• W4200435688 title "Genetically modified microorganisms for enhancing nutritional properties of food" @default.
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• W4200435688 doi "https://doi.org/10.1016/b978-0-12-823506-5.00011-4" @default.
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