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Bioprocesses And Biotechnology For Functional Foods And Nutraceuticals

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Bioprocesses and Biotechnology for Functional Foods and Nutraceuticals

Bioprocesses and Biotechnology for Functional Foods and Nutraceuticals Book
Author : Fereidoon Shahidi,Jean-Richard Neeser,J. Bruce German
Publisher : CRC Press
Release : 2004-03-04
ISBN : 0824757165
Language : En, Es, Fr & De

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Book Description :

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.

Current Developments in Biotechnology and Bioengineering

Current Developments in Biotechnology and Bioengineering Book
Author : Amit K. Rai,Sudhir P. Singh,Ashok Pandey,Christian Larroche,Carlos Ricardo Soccol
Publisher : Elsevier
Release : 2021-10-15
ISBN : 9780128235065
Language : En, Es, Fr & De

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Book Description :

Current Developments in Biotechnology and Bioengineering: Technologies for Production of Nutraceuticals and Functional Food Products covers a wide range of topics surrounding microbial processes and their use in the production of high value and fermented functional foods. The bioactive compounds covered in the book include those derived from food substrates in bioactive peptides, transformed polyphenols, oligosaccharides, prebiotics and functional lipids. The scientific information related to recombinant microorganisms and their role in the production of nutraceutical and functional foods is also discussed, with the translational aspects of microbial bioprocess technologies fully illustrated. In addition, current requirements and future perspectives of industrial and food biotechnology are extensively covered. Provides a deep and conceptual understanding of enzyme catalysis, enzyme engineering, discovery of novel enzymes, and technology perspectives Offers information about inventions and advancements in microbial process development for the production of high value nutraceuticals and fermented functional foods Includes updated references for further understanding of fermentation technology in the functional foods industry

Handbook of Research on Food Science and Technology

Handbook of Research on Food Science and Technology Book
Author : Monica Lizeth Chavez-Gonzalez,Jose Juan Buenrostro-Figueroa,Cristobal N. Aguilar
Publisher : CRC Press
Release : 2018-12-18
ISBN : 0429947119
Language : En, Es, Fr & De

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Book Description :

This handbook series consists of three volumes focusing on food technology and chemistry, food biotechnology and microbiology, and functional foods and nutraceuticals. The volumes highlight new research and current trends in food science and technology, looking at the most recent innovations, emerging technologies, and strategies focusing on taking food design to sustainable levels. In particular, the handbooks include relevant information on modernization and improvements in the food industry. In volume 2 of the 3-volume set, the chapters examine bioactive compounds in food biotechnology, potential and risks of pigmented-grain corn, technological advances in the production of phytases, phytochemical molecules from food waste, control of food-borne pathogen bacteria, and more.

Bioprocessing of Agri Food Residues for Production of Bioproducts

Bioprocessing of Agri Food Residues for Production of Bioproducts Book
Author : Adriana Carolina Flores-Gallegos,Rosa María Rodriguez-Jasso,Cristobal Noé Aguilar
Publisher : Apple Academic Press
Release : 2021
ISBN : 9781003048305
Language : En, Es, Fr & De

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Book Description :

"This new volume presents original research and scientific advances in the field of the food bioprocessing, bioproducts, valorization of agricultural and food wastes, microbiology, and biotechnology. It explores the most important advances in the valorization of agri-food residues for the production of bioproducts and in the development of several bioprocessing strategies. The authors place a special emphasis on the challenges that the industry faces in the era of sustainable development and aim to facilitate the reduction of food loss and waste. This book demonstrates the potential and actual development and advances in the design and development of strategies and tools for the bioprocessing of agri-food residues for the production of bioproducts. Bioprocessing of Agri-Food Residues for Production of Bioproducts covers aspects related to biotransformation of agri-food residues such as mango seed, citrus waste, pomegranate husks, nut shells, melon peels, leaves and grains, cheese whey, among others. It discusses the high added value in bio-product recovery, such as antioxidants and prebiotics, and it evaluates their application in human health and animal nutrition. The book includes relevant information about food bioprocesses, fermentation, food microbiology, functional foods, nutraceuticals, extraction of natural products, nano- and micro technology, innovative processes/bioprocesses for utilization of by-products, alternative processes requiring less energy or water, among other topics. Key features: Describes the technological aspects involved in bioprocessing and in biotechnological management of agri-food wastes Emphasizes sustainable development and the reduction of food loss and waste Because of its qualified and innovative content, this volume is an important reference and useful tool for food technology researchers and scientists, for undergraduate and graduate students, and for professionals in the food industry"--

Food Microbiology and Biotechnology

Food Microbiology and Biotechnology Book
Author : Guadalupe Virginia Nevárez-Moorillón,Arely Prado-Barragán,José Luis Martínez-Hernández,Cristobal Noé Aguilar
Publisher : CRC Press
Release : 2020-05-27
ISBN : 1000449017
Language : En, Es, Fr & De

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Book Description :

Food Microbiology and Biotechnology: Safe and Sustainable Food Production explores the most important advances in food microbiology and biotechnology, with special emphasis on the challenges that the industry faces in the era of sustainable development and food security problems. Chapters cover broad research areas that offer original and novel highlights in microbiology and biotechnology and other related sciences. The authors discuss food bioprocesses, fermentation, food microbiology, functional foods, nutraceuticals, extraction of natural products, nano- and micro-technology, innovative processes/bioprocesses for utilization of by-products, alternative processes requiring less energy or water, among other topics. The volume relates some of the current developments in food microbiology that address the relationship between the production, processing, service and consumption of foods and beverages with the bacteriology, mycology, virology, parasitology, and immunology. Demonstrating the potential and actual developments across the innovative advances in food microbiology and biotechnology, this volume will be of great interest to students, teachers, and researchers in the areas of biotechnology and food microbiology.

Direct Fed Microbials and Prebiotics for Animals

Direct Fed Microbials and Prebiotics for Animals Book
Author : Todd R. Callaway,Steven C. Ricke
Publisher : Springer Science & Business Media
Release : 2011-12-15
ISBN : 1461413109
Language : En, Es, Fr & De

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Book Description :

The practice of supplementing direct fed microbial and prebiotic additives to domestic animals during growth is becoming more widespread in food animal production. Beneficial effects particularly in cattle, pigs and poultry, including improved general health, foodborne pathogen reduction, more efficient food utilization, faster growth rate and increased milk and egg production are common results. The success associated with direct fed microbial and prebiotic applications in multiple species ensures their continued commercialization and the widespread use of such additives. However, several fundamental questions remain about how and why probiotic products work, and which kind of probiotic products are best for specific production scenarios. It appears that early establishment and retention of an ecological balance in the gastrointestinal tract is an important first step for an external biological additive to be effective in young animals. Therefore, it is possible that the effectiveness of direct fed microbials and prebiotics in some animal species may only be an indirect consequence of speeding up the establishment and succession of the dominant microflora characteristic of the adult gastrointestinal tract. Consequently, an understanding of the key processes during establishment of microflora in the gastrointestinal system that lead to the subsequent fermentation characteristics and ecological balance exhibited by the highly protective microflora is needed. Several additional areas of future research directions are also suggested for further development and implementation of these biological approaches as new molecular and drug delivery technologies become available. Continued research on direct fed microbials and prebiotics in general should markedly expand their commercial applications.

Handbook of Research on Food Science and Technology

Handbook of Research on Food Science and Technology Book
Author : Monica Chavez-Gonzalez,Jose Juan Buenrostro-Figueroa,Cristobal N. Aguilar
Publisher : CRC Press
Release : 2021-03-11
ISBN : 0429947062
Language : En, Es, Fr & De

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Book Description :

This Handbook of Research in Food Science and Technology consists of three volumes focusing on food technology and chemistry, food biotechnology and microbiology, and functional foods and nutraceuticals. The volumes highlight new research and current trends in food science and technology, looking at the most recent innovations, emerging technologies, and strategies focusing on taking food design to sustainable levels. In particular, the handbooks includes relevant information on the modernization in the food industry, sustainable packaging, food bioprocesses, food fermentation, food microbiology, functional foods and nutraceuticals, natural products, nano- and microtechnology, healthy product composition, innovative processes/bioprocesses for utilization of by-products, development of novel preservation alternatives, extending the shelf life of fresh products, alternative processes requiring less energy or water, among other topics.

Functional Foods Nutraceuticals and Degenerative Disease Prevention

Functional Foods  Nutraceuticals  and Degenerative Disease Prevention Book
Author : Gopinadhan Paliyath,Marica Bakovic,Kalidas Shetty
Publisher : John Wiley & Sons
Release : 2011-08-15
ISBN : 0470960825
Language : En, Es, Fr & De

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Book Description :

Functional Foods, Nutraceuticals and Degenerative Disease Prevention is a compilation of different segments of functional foods and nutraceuticals focusing on their mechanism of action in the human body leading to disease prevention. Numerous chapters deal with different functional foods in terms of their efficacy, highlighting the mechanism of action of their ingredients. The book focuses on the biochemistry and molecular biology of the disease prevention process rather than simply compiling the benefits of functional foods and nutraceuticals. Aimed primarily at an audience comprised of researchers, industry professionals, food scientists, medical professionals and graduate level students, Functional Foods, Nutraceuticals and Degenerative Disease Prevention offers a mechanism-based interpretation for the effect of nutraceuticals within the human body. Ultimately, the discussion of the biological effects of a variety of functional foods will provide a wholesome approach to the maintenance of health through judicious choice of functional foods.

Advances in Food Bioproducts and Bioprocessing Technologies

Advances in Food Bioproducts and Bioprocessing Technologies Book
Author : Monica Lizeth Chavez-Gonzalez,Nagamani Balagurusamy,Christobal N. Aguilar
Publisher : CRC Press
Release : 2019-10-16
ISBN : 1000682579
Language : En, Es, Fr & De

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Book Description :

The book explores and exploits the synergy and boundary between biotechnology, bioprocessing and food engineering. Divided into three parts, Advances in Food Bioproducts and Bioprocessing Technologies includes contributions that deal with new developments in procedures, bioproducts, and bioprocesses that can be given quantitative expression. Its 40 chapters will describe how research results can be used in engineering design, include procedures to produce food additives and ingredients, and discuss accounts of experimental or theoretical research and recent advances in food bioproducts and bioprocessing technologies.

Biotechnological Production of Natural Ingredients for Food Industry

Biotechnological Production of Natural Ingredients for Food Industry Book
Author : Juliano Lemos Bicas,Mário Roberto Maróstica Jr,Glaucia Maria Pastore
Publisher : Bentham Science Publishers
Release : 2016-06-27
ISBN : 1681082659
Language : En, Es, Fr & De

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Book Description :

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 value. The biotechnological food production processes, therefore, vary for different types of food chemicals and ingredients accordingly. Biotechnological Production of Natural Ingredients for Food Industry explains the main aspects of the production of food ingredients from biotechnological sources. The book features 12 chapters which cover the processes for producing and adding a broad variety of food additives and natural products, such as sweeteners, amino acids, nucleotides, organic acids, vitamins, nutraceuticals, aromatic (pleasant smelling) compounds, colorants, edible oils, hydrocolloids, antimicrobial compounds, biosurfactants and food enzymes. Biotechnological Production of Natural Ingredients for Food Industry is a definitive reference for students, scientists, researchers and professionals seeking to understand the biotechnology of food additives and functional food products, particularly those involved in courses or activities in the fields of food science and technology, food chemistry, food biotechnology, food engineering, bioprocess engineering, biotechnology, applied microbiology and nutrition.

Functional Foods and Biotechnology

Functional Foods and Biotechnology Book
Author : Kalidas Shetty,Gopinadhan Paliyath,Anthony Pometto,Robert E. Levin
Publisher : CRC Press
Release : 2006-09-28
ISBN : 1420007726
Language : En, Es, Fr & De

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Book Description :

World-wide there are more overweight and obese people (1 billion) than there are malnourished (0.8 billion). Today the challenge lies not just in meeting basic nutritional needs, but providing additional protective ingredients to help prevent the major chronic diseases associated with obesity. Biotechnology has become an important tool in recent ye

Marine Enzymes Biotechnology Production and Industrial Applications Part III Application of Marine Enzymes

Marine Enzymes Biotechnology  Production and Industrial Applications  Part III   Application of Marine Enzymes Book
Author : Anonim
Publisher : Academic Press
Release : 2017-02-17
ISBN : 0128097280
Language : En, Es, Fr & De

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Book Description :

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. Marine enzymes such as amylases, carboxymethylcellulases, proteases, chitinases, keratinases, xylanases, agarases, lipases, peroxidase, and tyrosinases are widely used in the industry for the manufacture of pharmaceuticals, foods, beverages, and confectioneries, as well as in textile and leather processing and waste water treatment. The majority of the enzymes used in the industry are of microbial origin because microbial enzymes are relatively more stable than the corresponding enzymes derived from plants and animals. Focuses on the isolation, characterization, and industrial application of marine enzymes Provides current trends in industrial important marine enzymes, including amylases, carboxymethylcellulases, proteases, chitinases, keratinases, xylanases, agarases, lipases, peroxidase, and tyrosinases Presents insights into current trends and approaches for marine enzymes

Influence of Sweetener Type on Growth Activity and Viability of Yogurt Cultures

Influence of Sweetener Type on Growth  Activity  and Viability of Yogurt Cultures Book
Author : Darclee Sidonia Popa
Publisher : Unknown
Release : 2005
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

Download Influence of Sweetener Type on Growth Activity and Viability of Yogurt Cultures book written by Darclee Sidonia Popa, available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

Sustainable Bioprocessing for a Clean and Green Environment

Sustainable Bioprocessing for a Clean and Green Environment Book
Author : M. Jerold,A. Santhiagu,Rajulapati Sathish Babu,Narasimhulu Korapatti
Publisher : CRC Press
Release : 2021-09-17
ISBN : 1000377989
Language : En, Es, Fr & De

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Book Description :

Sustainable Bioprocessing for a Clean and Green Environment: Concepts and Applications highlights the importance of waste to health in which waste is safely converted to value-added products via bioprocess technologies. Providing fundamental concepts and applications, this book also offers readers the methodology behind the operation of a variety of biological processes used in developing valuable products from waste. Features: Discusses synthesis and use of environmentally friendly biobased materials, such as biopolymer films and biobased plasticizers Highlights nanotechnology applications in the treatment of pollution and emphasizes the synthesis of biogenic nanomaterials for environmental remediation Describes the use of biosurfactants and emerging algal technologies, such as applications of microalgae in nutraceuticals and biofuel production Details delignification for lignocellulosic biomass This interdisciplinary book offers researchers and practitioners in chemical engineering, environmental engineering, and related fields a broad perspective on fundamentals, technologies, and environmental applications of sustainable bioprocessing.

Handbook of Nutraceuticals Volume II

Handbook of Nutraceuticals Volume II Book
Author : Yashwant Vishnupant Pathak
Publisher : CRC Press
Release : 2011-05-16
ISBN : 1439823707
Language : En, Es, Fr & De

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Book Description :

Due in part to an absence of universally accepted standardization methods, nutraceuticals and functional foods face regulatory ignorance, marketing incompetence and ethical impunity. Even though many researchers believe that there is a connection between nutraceuticals and functional foods and reduced health care expenses as well as disease prevent

The British National Bibliography

The British National Bibliography Book
Author : Arthur James Wells
Publisher : Unknown
Release : 2004
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

Download The British National Bibliography book written by Arthur James Wells, available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

Handbook of Marine Microalgae

Handbook of Marine Microalgae Book
Author : Se-Kwon Kim
Publisher : Academic Press
Release : 2015-04-30
ISBN : 0128011246
Language : En, Es, Fr & De

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Book Description :

Handbook of Microalgae: Biotechnology Advances offers complete coverage of marine microalgae, including biology, production techniques, biotechnological applications, economic perspectives of applications, and environmental effects of marine microalgae blooms. With contributions from world experts, Handbook of Microalgae: Biotechnology Advances focuses on microalgae from an organism perspective to offer a complete picture from evolution to biofuel. Focuses on a comprehensive approach from an organism point of view Contains full coverage of all aspects of microalgae from biology through biotechnological and biomedical applications Includes biological properties of commercial algal species Provides microalgae screening and identification methods, culturing methods and new aspects of processing

Ullmann s Biotechnology and Biochemical Engineering 2 Volume Set

Ullmann s Biotechnology and Biochemical Engineering  2 Volume Set Book
Author : Wiley-VCH
Publisher : Wiley-VCH
Release : 2007-07-23
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

The one-stop resource for all those involved in the biochemical and biotechnological industries. Based on the latest online edition of Ullmann's Encyclopedia of Industrial Chemistry containing articles never seen before in print, this ready reference meets the need for a detailed survey of the biochemical fundamentals and techniques as well as their applications in biochemical engineering and biobased production.

Nutraceutical and Functional Food Processing Technology

Nutraceutical and Functional Food Processing Technology Book
Author : Joyce I. Boye
Publisher : John Wiley & Sons
Release : 2014-12-03
ISBN : 1118504976
Language : En, Es, Fr & De

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Book Description :

For several years, the food industry has been interested inidentifying components in foods which have health benefits to beused in the development of functional food and nutraceuticalproducts. Examples of these ingredients include fibre,phytosterols, peptides, proteins, isoflavones, saponins, phyticacid, probiotics, prebiotics and functional enzymes. Although muchprogress has been made in the identification, extraction andcharacterisation of these ingredients, there remains a need forready and near-market platform technologies for processing theseingredients into marketable value-added functional food andnutraceutical products. This book looks at how these ingredientscan be effectively incorporated into food systems for market, andprovides practical guidelines on how challenges in specific foodsectors (such as health claims and marketing) can be addressedduring processing. Nutraceutical and Functional Food Processing Technologyis a comprehensive overview of current and emerging trends in theformulation and manufacture of nutraceutical and functional foodproducts. It highlights the distinctions between foods falling intothe nutraceutical and functional food categories. Topics includesustainable and environmentally–friendly approaches to theproduction of health foods, guidelines and regulations, and methodsfor assessing safety and quality of nutraceutical and functionalfood products. Specific applications of nutraceuticals in emulsionand salad dressing food products, beverages and soft drinks, bakedgoods, cereals and extruded products, fermented food products arecovered, as are novel food proteins and peptides, and methods forencapsulated nutraceutical ingredients and packaging. The impact ofprocessing on the bioactivity of nutraceutical ingredients,allergen management and the processing of allergen-free foods,health claims and nutraceutical food product commercialization arealso discussed. Nutraceutical and Functional Food Processing Technologyis a comprehensive source of practical approaches that can be usedto innovate in the nutraceutical and health food sectors. Fullyup-to-date and relevant across various food sectors, the book willbenefit both academia and industry personnel working in the healthfood and food processing sectors.

Functional Food Ingredients and Nutraceuticals

Functional Food Ingredients and Nutraceuticals Book
Author : John Shi
Publisher : CRC Press
Release : 2006-08-24
ISBN : 9781420004076
Language : En, Es, Fr & De

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Book Description :

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