Microbial Production of Food Ingredients Enzymes and Nutraceuticals

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  • Publisher : Elsevier
  • Release : 21 March 2013
  • ISBN : 9780857093547
  • Page : 656 pages
  • Rating : 4.5/5 from 103 voters

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Bacteria, yeast, fungi and microalgae can act as producers (or catalysts for the production) of food ingredients, enzymes and nutraceuticals. With the current trend towards the use of natural ingredients in foods, there is renewed interest in microbial flavours and colours, food bioprocessing using enzymes and food biopreservation using bacteriocins. Microbial production of substances such as organic acids and hydrocolloids also remains an important and fast-changing area of research. Microbial production of food ingredients, enzymes and nutraceuticals provides a comprehensive overview of microbial production of food ingredients, enzymes and nutraceuticals. Part one reviews developments in the metabolic engineering of industrial microorganisms and advances in fermentation technology in the production of fungi, yeasts, enzymes and nutraceuticals. Part two discusses the production and application in food processing of substances such as carotenoids, flavonoids and terponoids, enzymes, probiotics and prebiotics, bacteriocins, microbial polysaccharides, polyols and polyunsaturated fatty acids. Microbial production of food ingredients, enzymes and nutraceuticals is an invaluable guide for professionals in the fermentation industry as well as researchers and practitioners in the areas of biotechnology, microbiology, chemical engineering and food processing. Provides a comprehensive overview of microbial flavours and colours, food bioprocessing using enzymes and food biopreservation using bacteriocins Begins with a review of key areas of systems biology and metabolic engineering, including methods and developments for filamentous fungi Analyses the use of microorganisms for the production of natural molecules for use in foods, including microbial production of food flavours and carotenoids

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Microbial Production of Food Ingredients, Enzymes and Nutraceuticals

Microbial Production of Food Ingredients, Enzymes and Nutraceuticals
  • Author : Brian McNeil,David Archer,Ioannis Giavasis,Linda Harvey
  • Publisher : Elsevier
  • Release Date : 2013-03-21
  • ISBN : 9780857093547
GET THIS BOOKMicrobial Production of Food Ingredients, Enzymes and Nutraceuticals

Bacteria, yeast, fungi and microalgae can act as producers (or catalysts for the production) of food ingredients, enzymes and nutraceuticals. With the current trend towards the use of natural ingredients in foods, there is renewed interest in microbial flavours and colours, food bioprocessing using enzymes and food biopreservation using bacteriocins. Microbial production of substances such as organic acids and hydrocolloids also remains an important and fast-changing area of research. Microbial production of food ingredients, enzymes and nutraceuticals provides a comprehensive

Microbial Production of Food Ingredients, Enzymes and Nutraceuticals

Microbial Production of Food Ingredients, Enzymes and Nutraceuticals
  • Author : Brian McNeil
  • Publisher : Woodhead Pub Limited
  • Release Date : 2013
  • ISBN : 0857093436
GET THIS BOOKMicrobial Production of Food Ingredients, Enzymes and Nutraceuticals

Bacteria, yeast, and microalgae can act as producers or catalysts for the production of food ingredients, enzymes and nutraceuticals. With the current trend towards natural ingredients, there is renewed interest in microbial flavors and colors and bioprocessing using enzymes. Microbial production of substances such as organic acids and hydrocolloids also remains important. Chapter contributions from experts in biology and food science technology explore fermentation in the context of system biology and metabolic engineering. Part one describes the use of bioprocessing

Microbial Production of Food Ingredients and Additives

Microbial Production of Food Ingredients and Additives
  • Author : Alexandru Mihai Grumezescu,Alina Maria Holban
  • Publisher : Academic Press
  • Release Date : 2017-08-04
  • ISBN : 9780128111994
GET THIS BOOKMicrobial Production of Food Ingredients and Additives

Microbial Production of Food Ingredients and Additives, Volume Five, the latest release in the Handbook of Food Bioengineering series, is a solid resource on how microorganisms can increase food production and quality. Microorganisms are used to create and enhance food, used as food additives to improve food taste, and in improving function and fortification to benefit overall health. The book presents the applications of microbial products in food bioengineering and methods to obtain valuable ingredients, such as sugars, acids, secondary

Microbial Functional Foods and Nutraceuticals

Microbial Functional Foods and Nutraceuticals
  • Author : Vijai Kumar Gupta,Helen Treichel,Volha (Olga) Shapaval,Luiz Antonio de Oliveira,Maria G. Tuohy
  • Publisher : John Wiley & Sons
  • Release Date : 2017-12-26
  • ISBN : 9781119049012
GET THIS BOOKMicrobial Functional Foods and Nutraceuticals

Showcases the recent advances in microbial functional food applications across food science, microbiology, biotechnology, and chemical engineering Microbial technology plays a key role in the improvement of biotechnology, cosmeceuticals, and biopharmaceutical applications. It has turned into a subject of expanding significance because new microbes and their related biomolecules are distinguished for their biological activity and health benefits. Encompassing both biotechnology and chemical engineering, Microbial Functional Foods and Nutraceuticals brings together microbiology, bacteria, and food processing/mechanization, which have applications for

Microbial Applications

Microbial Applications
  • Author : Vijai Kumar Gupta,Susanne Zeilinger,Edivaldo X. Ferreira Filho,Maria Carmen Durán-Dominguez-de-Bazua,Diane Purchase
  • Publisher : Walter de Gruyter GmbH & Co KG
  • Release Date : 2016-12-05
  • ISBN : 9783110412789
GET THIS BOOKMicrobial Applications

Microbial applications encompass areas including biotechnology, chemical engineering, and alternative fuel development. Research on their technological developments cover many aspects of work using microbes as cell factories. The fields of biotechnology, chemical engineering, pharmaceuticals, diagnostics and medical device development also employ these microbial products. There is an urgent need to integrate all these disciplines that caters to the need of all those who are interested to work in the area of microbial technologies. This book is a step forward to

Fermented Landscapes

Fermented Landscapes
  • Author : Colleen C. Myles
  • Publisher : U of Nebraska Press
  • Release Date : 2020-04-01
  • ISBN : 9781496219893
GET THIS BOOKFermented Landscapes

Fermented Landscapes applies the concept of fermentation as a mechanism through which to understand and analyze processes of landscape change. This comprehensive conceptualization of "fermented landscapes" examines the excitement, unrest, and agitation evident across shifting physical-environmental and sociocultural landscapes as related to the production, distribution, and consumption of fermented products. This collection includes a variety of perspectives on wine, beer, and cider geographies, as well as the geography of other fermented products, considering the use of "local" materials in craft

Nutraceuticals and Innovative Food Products for Healthy Living and Preventive Care

Nutraceuticals and Innovative Food Products for Healthy Living and Preventive Care
  • Author : Verma, Amit,Srivastava, Kajal,Singh, Shivom,Singh, Hukum
  • Publisher : IGI Global
  • Release Date : 2017-11-30
  • ISBN : 9781522529712
GET THIS BOOKNutraceuticals and Innovative Food Products for Healthy Living and Preventive Care

The proper nutrition can aid disease prevention and ensure an overall healthy lifestyle. In nutrition, certain natural and processed foods are particularly useful in achieving and maintaining health goals. Nutraceuticals and Innovative Food Products for Healthy Living and Preventive Care is a comprehensive reference source for the latest research findings on food components that provide health and medical benefits, including the prevention, treatment, and cures for numerous diseases. Featuring extensive coverage on relevant areas such as functional foods, alternative medicine,

Phytochemicals of Nutraceutical Importance

Phytochemicals of Nutraceutical Importance
  • Author : Dhan Prakash,Girish Sharma
  • Publisher : CABI
  • Release Date : 2014-02-28
  • ISBN : 9781780643632
GET THIS BOOKPhytochemicals of Nutraceutical Importance

Nutraceuticals are bioactive phytochemicals that protect or promote health and occur at the intersection of food and pharmaceutical industries. This book will cover a wider spectrum of human health and diseases including the role of phytonutrients in the prevention and treatment. The Book includes chapters dealing with biological and clinical effect, molecular level approach, quality assurance, bioavailability and metabolism of a number phytochemicals and their role to combat different diseases.

Nanomaterials from Renewable Resources for Emerging Applications

Nanomaterials from Renewable Resources for Emerging Applications
  • Author : Sandeep S. Ahankari,Amar K. Mohanty,Manjusri Misra
  • Publisher : CRC Press
  • Release Date : 2023-02-10
  • ISBN : 9781000829730
GET THIS BOOKNanomaterials from Renewable Resources for Emerging Applications

Nanomaterials from Renewable Resources for Emerging Applications details developments in nanomaterials produced from renewable materials and their usage in food and packaging, energy conservation, and environmental applications. • Introduces fundamentals of nanomaterials from renewable resources, including processing and characterization. • Covers nanomaterials for applications in food and packaging, including nanocellulose, lignin- and chitosan-based nanomaterials, and nanostarch. • Discusses applications in energy conservation, such as supercapacitors, electrolyte membranes, energy storage devices, and insulation. • Describes environmental uses such as water remediation and purification and oil

Biotechnology and Biological Sciences

Biotechnology and Biological Sciences
  • Author : Ramkrishna Sen,Susmita Mukherjee,Rajashree Paul,Rajiv Narula
  • Publisher : CRC Press
  • Release Date : 2019-12-12
  • ISBN : 9781000044461
GET THIS BOOKBiotechnology and Biological Sciences

The application of Biotechnology dates back to the early era of civilization, when people first started to cultivate food crops. While the early applications are certainly still relevant, modern biotechnology is primarily associated with molecular biology, cloning and genetic engineering not only to increase the yield and to improve the quality of the crop but also its potential impact has touched upon virtually all domains of human interactions. Within the last 50 years, several key scientific discoveries revolutionized the biological sciences

Microbial Technology for Sustainable Environment

Microbial Technology for Sustainable Environment
  • Author : Pankaj Bhatt,Saurabh Gangola,Dhanushka Udayanga,Govind Kumar
  • Publisher : Springer Nature
  • Release Date : 2021-09-29
  • ISBN : 9789811638404
GET THIS BOOKMicrobial Technology for Sustainable Environment

Microorganisms are ubiquitous on earth. These microorganisms are able to perform various functions in the environment. Microbial applications are used as biofertilizers, bioremediation, biofortification and other sustainable approaches of environmental development. Indigenous microbial cultures have the potential to perform various functions that are beneficial to achieve the sustainable goals. To date, different strains have been commercialized for the industrial and common applications for the sustainable environment. This book will cover different aspects of microbial technology for sustainable development.

Research and Technological Advances in Food Science

Research and Technological Advances in Food Science
  • Author : Bhanu Prakash
  • Publisher : Academic Press
  • Release Date : 2021-11-30
  • ISBN : 9780323859172
GET THIS BOOKResearch and Technological Advances in Food Science

The reduction in nutritional quality of food due to microbial contamination is a problem faced by much of the developing world. To address contamination-related hunger and malnutrition, it is crucial to enforce quantitative and qualitative protection of agri-food commodities after harvesting, as well as to create low cost, rational strategies to protect post-harvest losses and nutritional properties of food products in a sustainable manner. Research and Technological Advances in Food Science provides readers with a systematic and in-depth understanding of

Microbial Biotechnology in Food and Health

Microbial Biotechnology in Food and Health
  • Author : Ramesh C. Ray
  • Publisher : Academic Press
  • Release Date : 2020-09-13
  • ISBN : 9780128227619
GET THIS BOOKMicrobial Biotechnology in Food and Health

Microbial Biotechnology in Food and Health Science, volume one in the Applied Biotechnology Reviews series, offers two unique sections within the theme of genomics and bioprocessing and the bioengineering of microorganisms in the role of food science and human health. This volume provides review articles as the basis supporting biotechnological research useful to a wide scope of research initiatives. Important relevant information on genomics, proteomics and metabolomics are included as well as the emerging interdisciplinary area of synthetic biology which

Foods, Nutrients and Food Ingredients with Authorised EU Health Claims

Foods, Nutrients and Food Ingredients with Authorised EU Health Claims
  • Author : Michele Jeanne Sadler
  • Publisher : Elsevier
  • Release Date : 2014-04-21
  • ISBN : 9780857098481
GET THIS BOOKFoods, Nutrients and Food Ingredients with Authorised EU Health Claims

Foods, Nutrients and Food Ingredients with Authorised EU Health Claims provides an overview of how health claims are regulated in the European Union, as well as detailed scientific and regulatory information about permitted health claims for particular types of foods and ingredients. Part one provides a background to the regulation of health claims in Europe. Part two focuses on authorised disease risk reduction claims, claims relating to children’s development, and health and proprietary claims. Part three sets out ingredients

Fungal Biomolecules

Fungal Biomolecules
  • Author : Vijai Kumar Gupta,Robert L. Mach,S. Sreenivasaprasad
  • Publisher : John Wiley & Sons
  • Release Date : 2015-02-19
  • ISBN : 9781118958315
GET THIS BOOKFungal Biomolecules

Fungi have an integral role to play in the development of the biotechnology and biomedical sectors. The fields of chemical engineering, Agri-food,Biochemical, pharmaceuticals, diagnostics and medical device development all employ fungal products, with fungal biomolecules currently used in a wide range of applications, ranging from drug development to food technology and agricultural biotechnology. Understanding the biology of different fungi in diverse ecosystems, as well as their biotropic interactions with other microorganisms, animals and plants, is essential to underpin effective