Microbial Production of Food Ingredients Enzymes and Nutraceuticals

Written By Brian McNeil
Microbial Production of Food Ingredients  Enzymes and Nutraceuticals
  • Publsiher : Elsevier
  • Release : 21 March 2013
  • ISBN : 0857093541
  • Pages : 656 pages
  • Rating : /5 from reviews
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Download or read book entitled Microbial Production of Food Ingredients Enzymes and Nutraceuticals by author: Brian McNeil which was release on 21 March 2013 and published by Elsevier with total page 656 pages . This book available in PDF, EPUB and Kindle Format. 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

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
  • Total pages : 656
  • ISBN : 0857093541
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Summary : 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 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
  • Total pages : 518
  • ISBN : 0857093541
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Summary : 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 ...

Functional Food Ingredients and Nutraceuticals

Functional Food Ingredients and Nutraceuticals
  • Author : John Shi
  • Publisher : CRC Press
  • Release Date : 2006-08-24
  • Total pages : 427
  • ISBN : 0857093541
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Summary : A growing awareness of the contributions that functional foods, bioactive compounds, and nutraceuticals make to health is creating a tremendous market for these products. In order for manufacturers to match this demand with stable, high volume production while maintaining defined and reliable composition, they must have ready access to the ...

Progress in Food Biotechnology

Progress in Food Biotechnology
  • Author : Ali Osman
  • Publisher : Bentham Science Publishers
  • Release Date : 2018-10-17
  • Total pages : 478
  • ISBN : 0857093541
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Summary : Progress in Food Biotechnology covers recent advances in the food processing sector. Readers will gain an academic and industrial perspective on how biotechnology improves food product quality, yield, and process efficiency. Novel opportunities for utilizing value-added products in the food industry, such as microbial cultures, enzymes, flavour compounds, and other ...

Biotechnology in Functional Foods and Nutraceuticals

Biotechnology in Functional Foods and Nutraceuticals
  • Author : Debasis Bagchi,Francis C. Lau,Dilip K. Ghosh
  • Publisher : CRC Press
  • Release Date : 2010-04-21
  • Total pages : 591
  • ISBN : 0857093541
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Summary : Modern food biotechnology is now a billion-dollar industry, producing functional foods and nutraceuticals that offer a whole host of increased health benefits, including prevention against illness, and chronic and degenerative conditions. Written by a team of top-tier researchers and scientists from around the world, Biotechnology in Functional Foo...

Biotechnological Production of Natural Ingredients for Food Industry

Biotechnological Production of Natural Ingredients for Food Industry
  • Author : Juliano Lemos Bicas,Mário Roberto Maróstica Jr,Glaucia Maria Pastore
  • Publisher : Bentham Science Publishers
  • Release Date : 2016-06-27
  • Total pages : 515
  • ISBN : 0857093541
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Summary : Increasing public health concern about healthy lifestyles has sparked a greater demand among consumers for healthy foods. Natural ingredients and environmental friendly food production and processing chains are more aligned to meeting the demand for healthy food. There is a wide array of food additives and chemicals that have nutritional ...

Advances in Food Biotechnology

Advances in Food Biotechnology
  • Author : Ravishankar Rai V
  • Publisher : John Wiley & Sons
  • Release Date : 2015-12-14
  • Total pages : 752
  • ISBN : 0857093541
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Summary : The application of biotechnology in the food sciences has led to an increase in food production and enhanced the quality and safety of food. Food biotechnology is a dynamic field and the continual progress and advances have not only dealt effectively with issues related to food security but also augmented ...

Bioprocesses and Biotechnology for Functional Foods and Nutraceuticals

Bioprocesses and Biotechnology for Functional Foods and Nutraceuticals
  • Author : Fereidoon Shahidi,Jean-Richard Neeser,J. Bruce German
  • Publisher : CRC Press
  • Release Date : 2004-03-04
  • Total pages : 484
  • ISBN : 0857093541
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Summary : This reference compiles a broad spectrum of perspectives from specialists in academic, governmental, and industrial research settings to demonstrate the influence of biochemistry and biotechnological applications on functional food developments. Focusing on topics not covered in depth in other texts on the subject, the book analyzes the nutritional and physiological ...

the worldwide biotech industry reporting service

the worldwide biotech industry reporting service
  • Author : Anonim
  • Publisher : Unknown
  • Release Date : 2002
  • Total pages : 212
  • ISBN : 0857093541
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Summary : Read online the worldwide biotech industry reporting service written by , published by which was released on 2002. Download full the worldwide biotech industry reporting service Books now! Available in PDF, ePub and Kindle....

Marine Enzymes Biotechnology

Marine Enzymes Biotechnology
  • Author : Fidel Toldrá,Se-Kwon Kim
  • Publisher : Academic Press
  • Release Date : 2017-03-01
  • Total pages : 232
  • ISBN : 0857093541
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Summary : Marine Enzymes Biotechnology: Production and Industrial Applications, Part III, Application of Marine Enzymes provides a huge treasure trove of information on marine organisms and how they are not only good candidates for enzyme production, but also a rich source of biological molecules that are of potential interest to various industries. ...

Microbial Biotechnology Basic Research and Applications

Microbial Biotechnology  Basic Research and Applications
  • Author : Joginder Singh,Ashish Vyas,Shanquan Wang,Ram Prasad
  • Publisher : Springer Nature
  • Release Date : 2020-07-07
  • Total pages : 370
  • ISBN : 0857093541
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Summary : M​icrobial biotechnology is an important area that promotes advanced research into using microbes for value-added products, human nutrition, and the overall wellbeing of society. This book presents the latest information on the use of microbes for sustainable development, and highlights state-of-the-art biotechnological techniques used to harness microbial biotechnological traits ...

Fundamental Food Microbiology Fourth Edition

Fundamental Food Microbiology  Fourth Edition
  • Author : Bibek Ray,Arun Bhunia
  • Publisher : CRC Press
  • Release Date : 2008
  • Total pages : 492
  • ISBN : 0857093541
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Summary : Revised and expanded to reflect recent advances, this edition broadens coverage of foodborne diseases to include many new and emerging pathogens, as well as descriptions of the mechanism of pathogenesis....

Marine Enzymes Biotechnology Production and Industrial Applications Part II Marine Organisms Producing Enzymes

Marine Enzymes Biotechnology  Production and Industrial Applications  Part II   Marine Organisms Producing Enzymes
  • Author : Anonim
  • Publisher : Academic Press
  • Release Date : 2016-12-01
  • Total pages : 232
  • ISBN : 0857093541
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Summary : Marine Enzymes Biotechnology: Production and Industrial Applications, Part II - Marine Organisms Producting Enzymes...

Nutraceutical and Functional Food Processing Technology

Nutraceutical and Functional Food Processing Technology
  • Author : Joyce I. Boye
  • Publisher : John Wiley & Sons
  • Release Date : 2015-01-27
  • Total pages : 400
  • ISBN : 0857093541
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Summary : For several years, the food industry has been interested in identifying components in foods which have health benefits to be used in the development of functional food and nutraceutical products. Examples of these ingredients include fibre, phytosterols, peptides, proteins, isoflavones, saponins, phytic acid, probiotics, prebiotics and functional enzymes. Although much ...

Proceedings of the International Symposium on Medicinal and Nutraceutical Plants

Proceedings of the International Symposium on Medicinal and Nutraceutical Plants
  • Author : A. K. Yadav
  • Publisher : Unknown
  • Release Date : 2007
  • Total pages : 432
  • ISBN : 0857093541
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Summary : Read online Proceedings of the International Symposium on Medicinal and Nutraceutical Plants written by A. K. Yadav, published by which was released on 2007. Download full Proceedings of the International Symposium on Medicinal and Nutraceutical Plants Books now! Available in PDF, ePub and Kindle....