Microbial Production Of Food Ingredients Enzymes And Nutraceuticals
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| Author | : Brian McNeil |
| Publisher | : Elsevier |
| Total Pages | : 641 |
| Release | : 2013-03-21 |
| Genre | : Technology & Engineering |
| ISBN | : 0857093541 |
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
| Author | : Alexandru Mihai Grumezescu |
| Publisher | : Academic Press |
| Total Pages | : 520 |
| Release | : 2017-08-04 |
| Genre | : Technology & Engineering |
| ISBN | : 0128111992 |
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 metabolites, enzymes and vitamins. Recent and future applications of these microbial – derived food components are discussed, along with future applications. Provides various research examples on how microbial production can improve food by lactic acid bacteria Presents information on how microorganisms may be utilized to produce high quantity and quality therapeutic food ingredients used for human and animal food Includes numerous applications to provide a broad perspective on the benefits of microbial production and how they are an alternative to chemical production and purification of ingredients
| Author | : Vijai Kumar Gupta |
| Publisher | : John Wiley & Sons |
| Total Pages | : 323 |
| Release | : 2017-12-26 |
| Genre | : Technology & Engineering |
| ISBN | : 1119049016 |
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.
| Author | : Sudhir P. Singh |
| Publisher | : John Wiley & Sons |
| Total Pages | : 452 |
| Release | : 2021-12-13 |
| Genre | : Science |
| ISBN | : 1119717248 |
Discover a comprehensive and current overview of microbial bioprospecting written by leading voices in the field In Bioprospecting of Microorganism-Based Industrial Molecules, distinguished researchers and authors Sudhir P. Singh and Santosh Kumar Upadhyay deliver global perspectives of bioprospecting of biodiversity. The book covers diverse aspects of bioprospecting of microorganisms demonstrating biomass value of nutraceutical, pharmaceutical, biomedical, and bioenergetic importance. The authors present an amalgamation of translational research on bioresource utilization and ecological sustainability that will further the reader’s knowledge of the applications of different microbial diversity and reveal new avenues of research investigation. Readers will also benefit from: A thorough introduction to microbial biodiversity and bioprospecting An exploration of anti-ageing and skin lightening microbial products and microbial production of anti-cancerous biomolecules A treatment of UV protective compounds from algal biodiversity and polysaccharides from marine microalgal sources Discussions of microbial sources of insect toxic proteins and the role of microbes in bio-surfactants production Perfect for academics, scientists, researchers, graduate and post-graduate students working and studying in the areas of microbiology, food biotechnology, industrial microbiology, plant biotechnology, and microbial biotechnology, Bioprospecting of Microorganism-Based Industrial Molecules is an indispensable guide for anyone looking for a comprehensive overview of the subject.
| Author | : Min-Tze Liong |
| Publisher | : Springer |
| Total Pages | : 293 |
| Release | : 2015-12-11 |
| Genre | : Science |
| ISBN | : 3319231774 |
This book discusses the use of microorganisms for improving nutrient quality and producing healthier foods. Conventional roles of microbes in food preservation and in producing more readily digestible nutrients via natural fermentation processes are also examined. Individual chapters explore topics such as bio-preservation, incorporation of lactic acid bacteria, traditional fermented Mongolian foods, fermented fish products of Sudan, probiotics in China, fermented soymilk, food colorants, and the effect of food on gut microbiota. Readers will gain insights into current trends and future prospects of functional foods and nutraceuticals. This volume will be of particular interest to scientists working in the fields of food sciences, microbiology, agriculture and public health.
| Author | : Muthusamy Chandrasekaran |
| Publisher | : CRC Press |
| Total Pages | : 556 |
| Release | : 2015-10-23 |
| Genre | : Technology & Engineering |
| ISBN | : 1482221306 |
Biotechnology, particularly eco-friendly enzyme technologies, has immense potential for the augmentation of diverse food products utilizing vast biodiversity, resolving environmental problems owing to waste disposal from food and beverage industries. In addition to introducing the basic concepts and fundamental principles of enzymes, Enzymes in Foo
| Author | : Amit Kumar Rai |
| Publisher | : CRC Press |
| Total Pages | : 511 |
| Release | : 2021-11-29 |
| Genre | : Technology & Engineering |
| ISBN | : 042964857X |
The volume reviews different types of bioactive components associated with food fermentation and their impact on human health. The diversity of microorganism responsible for the production of different types of fermented foods and beverages includes bacteria, yeasts, and fungi. Biotransformation of food constituent by microorganisms occurs during fermentation processes for the production of fermented food and in the gastrointestinal tract by gut microorganisms. This biotransformation results in production of specific bioactive compounds that are responsible for a wide range of health benefits. The bioactive compounds discussed in this book includes polyphenols, bioactive peptides, fibrinolytic enzymes, gama-amino butyric acids (GABA) exopolysaccharides, probiotic, prebiotic, symbiotic and antinutritional factors. These bioactive compounds are responsible for health benefits such as antioxidant, antihypertension, antimicrobial, cholesterol lowering, anticancer, obesity and antithrombotic properties. Advanced research in the field of food fermentation and their health benefits have resulted in commercialization of some of the fermented foods as functional foods. The traditional fermented foods consumed in different parts of the world and their health benefits are discussed in detail and the book concludes with recent advances in microbial transformation during gut fermentation and their impact on human health. There has been increasing interest among researchers on the proposed title in the last decade and the book brings updated information on research and advances in different types of health benefits exhibited by bioactive compounds in a wide range of fermented foods.
| Author | : Vijai Kumar Gupta |
| Publisher | : John Wiley & Sons |
| Total Pages | : 327 |
| Release | : 2017-10-30 |
| Genre | : Technology & Engineering |
| ISBN | : 1119048974 |
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.
| Author | : Mohammed Kuddus |
| Publisher | : Springer |
| Total Pages | : 419 |
| Release | : 2018-11-19 |
| Genre | : Medical |
| ISBN | : 9811319332 |
The integration of enzymes in food processing is well known, and dedicated research is continually being pursued to address the global food crisis. This book provides a broad, up-to-date overview of the enzymes used in food technology. It discusses microbial, plant and animal enzymes in the context of their applications in the food sector; process of immobilization; thermal and operational stability; increased product specificity and specific activity; enzyme engineering; implementation of high-throughput techniques; screening of relatively unexplored environments; and development of more efficient enzymes. Offering a comprehensive reference resource on the most progressive field of food technology, this book is of interest to professionals, scientists and academics in the food and biotech industries.
| Author | : John Shi |
| Publisher | : CRC Press |
| Total Pages | : 452 |
| Release | : 2006-08-24 |
| Genre | : Technology & Engineering |
| ISBN | : 1420004077 |
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 very lat
