Microbial Enzymes in Production of Functional Foods and Nutraceuticals - read free eBook in online reader or directly download on the web page. Select files or add your book in reader. Download and read online ebook Microbial Enzymes in Production of Functional Foods and Nutraceuticals write by Amit Kumar Rai. This book was released on 2023-02-06. Microbial Enzymes in Production of Functional Foods and Nutraceuticals available in PDF, EPUB and Kindle. This book is a valuable reference that discusses green technologies, like enzyme technologies, to meet the ever-growing demand of nutraceuticals and functional foods. Microorganisms like bacteria (lactic acid bacteria, Bacillus species), yeasts, and filamentous fungi have been exploited for food preparations globally. Microbial Enzymes in Production of Functional Foods and Nutraceuticals discusses how to use them commercially. Chapters include enzyme sources, processing, and the health benefits of microbial enzymes. Other interesting Chapters include the application of metagenomics and the molecular engineering of enzymes. This book is useful for students, academicians, and industry experts in food science and applied microbiology.
Microbial Functional Foods and Nutraceuticals
Microbial Functional Foods and Nutraceuticals - read free eBook in online reader or directly download on the web page. Select files or add your book in reader. Download and read online ebook Microbial Functional Foods and Nutraceuticals write by Vijai Kumar Gupta. This book was released on 2017-12-26. Microbial Functional Foods and Nutraceuticals available in PDF, EPUB and Kindle. 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 a variety of audiences. Pharmaceuticals, diagnostics, and medical device development all employ microbial food technology. The book addresses the recent advances in microbial functional foods and associated applications, providing an important reference work for graduates and researchers. It also provides up-to-date information on novel nutraceutical compounds and their mechanisms of action—catering to the needs of researchers and academics in food science and technology, microbiology, chemical engineering, and other disciplines who are dealing with microbial functional foods and related areas. Microbial Functional Foods and Nutraceuticals is: Ground-breaking: Includes the latest developments and research in the area of microbial functional foods and nutraceuticals Multidisciplinary: Applicable across food science and technology, microbiology, biotechnology, chemical engineering, and other important research fields Practical and academic: An important area of both academic research and new product development in the food and pharmaceutical industries Microbial Functional Foods and Nutraceuticals is an ideal resource of information for biologists, microbiologists, bioengineers, biochemists, biotechnologists, food technologists, enzymologists, and nutritionists.
Microbial Production of Food Ingredients, Enzymes and Nutraceuticals
Microbial Production of Food Ingredients, Enzymes and Nutraceuticals - read free eBook in online reader or directly download on the web page. Select files or add your book in reader. Download and read online ebook Microbial Production of Food Ingredients, Enzymes and Nutraceuticals write by Brian McNeil. This book was released on 2013-03-21. Microbial Production of Food Ingredients, Enzymes and Nutraceuticals available in PDF, EPUB and Kindle. 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
Bioprocesses and Biotechnology for Functional Foods and Nutraceuticals
Bioprocesses and Biotechnology for Functional Foods and Nutraceuticals - read free eBook in online reader or directly download on the web page. Select files or add your book in reader. Download and read online ebook Bioprocesses and Biotechnology for Functional Foods and Nutraceuticals write by Fereidoon Shahidi. This book was released on 2004-03-04. Bioprocesses and Biotechnology for Functional Foods and Nutraceuticals available in PDF, EPUB and Kindle. 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 benefits of functional foods, the effect and development of active ingredients in functional foods, and consumer and regulatory issues that will influence biotechnological advancements in the food industry. It also Illustrates the expanding role of functional foods and nutraceuticals in the promotion of human health.
Biotechnology in Functional Foods and Nutraceuticals
Biotechnology in Functional Foods and Nutraceuticals - read free eBook in online reader or directly download on the web page. Select files or add your book in reader. Download and read online ebook Biotechnology in Functional Foods and Nutraceuticals write by Debasis Bagchi. This book was released on 2010-04-21. Biotechnology in Functional Foods and Nutraceuticals available in PDF, EPUB and Kindle. 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 Foods and Nutraceuticals brings you up to speed on the cutting-edge research advances taking place in the field. The book begins with an overview of recent advances in biotechnology and their contributions to food science. It then examines the impact of genetic modification on functional foods and explores various aspects of food manufacturing technology. This one-of-a-kind resource also gives insight into quality assurance and food safety and an assessment of where the field currently stands on legal, social, and regulatory aspects of food biotechnology. The book rounds out its solid coverage with a look at future directions in the applications of biotechnology to functional foods and nutraceuticals. Biotechnology in Functional Foods and Nutraceuticals is the first book of its kind to position functional foods and nutraceuticals in the broader context of emerging technologies, making it a one-stop reference for food and nutrition scientists as well as researchers in the functional foods and nutraceuticals industries, nutritionists, dieticians, and supplement manufacturers.
