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Microbial Production Of Food Ingredients Enzymes And Nutraceuticals

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Microbial Production of Food Ingredients Enzymes and Nutraceuticals

Microbial Production of Food Ingredients  Enzymes and Nutraceuticals Book
Author : Brian McNeil,David Archer,Ioannis Giavasis,Linda Harvey
Publisher : Elsevier
Release : 2013-03-21
ISBN : 0857093541
Language : En, Es, Fr & De

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Book Description :

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 and Additives

Microbial Production of Food Ingredients and Additives Book
Author : Alexandru Mihai Grumezescu,Alina Maria Holban
Publisher : Academic Press
Release : 2017-08-04
ISBN : 0128111992
Language : En, Es, Fr & De

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Book Description :

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

Microbial Functional Foods and Nutraceuticals

Microbial Functional Foods and Nutraceuticals Book
Author : Vijai Kumar Gupta,Helen Treichel,Volha (Olga) Shapaval,Luiz Antonio de Oliveira,Maria G. Tuohy
Publisher : John Wiley & Sons
Release : 2017-10-30
ISBN : 1119048990
Language : En, Es, Fr & De

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Book Description :

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.

Progress in Food Biotechnology

Progress in Food Biotechnology Book
Author : Ali Osman
Publisher : Bentham Science Publishers
Release : 2018-10-17
ISBN : 1681087413
Language : En, Es, Fr & De

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Book Description :

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 food ingredients are also explained. Chapters in the volume cover topics related to (1) food bioactive peptides and functional properties of proteins, (2) classification, biosynthesis, and application of bacterial exopolysaccharides, (3) enzymatic modification of phospholipids, and related applications, (4) microbial culture research and application in food fermentation, (5) probiotics, prebiotics, and synbiotics, (6) biotechnological production of food additives, (7) phenolic-based nanoparticles and relevant applications, (8) enzyme discovery approaches and industrial dairy enzyme applications, (9) bioconversion of major industrial and agro-industrial by-products into various bio-products as examples of a bio-based economy, and (10) plant epigenetics and future prospects of epigenetics to improve crop quality. Information is presented in a simple language supported by graphs, tables, numbers, market trends, and accounts of successful product launches. This volume is a handy resource for a broad range of industrial researchers, students, and biotech professionals from both academia and industry who are involved in the multidisciplinary fields of food biotechnology and food chemistry.

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

Biotechnology in Functional Foods and Nutraceuticals

Biotechnology in Functional Foods and Nutraceuticals Book
Author : Debasis Bagchi,Francis C. Lau,Dilip K. Ghosh
Publisher : CRC Press
Release : 2010-04-21
ISBN : 1420087126
Language : En, Es, Fr & De

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Book Description :

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 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.

Advances in Food Biotechnology

Advances in Food Biotechnology Book
Author : Ravishankar Rai V
Publisher : John Wiley & Sons
Release : 2015-12-14
ISBN : 1118864557
Language : En, Es, Fr & De

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Book Description :

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 the nutritional and health aspects of food. Advances in Food Biotechnology provides an overview of the latest development in food biotechnology as it relates to safety, quality and security. The seven sections of the book are multidisciplinary and cover the following topics: GMOs and food security issues Applications of enzymes in food processing Fermentation technology Functional food and nutraceuticals Valorization of food waste Detection and control of foodborne pathogens Emerging techniques in food processing Bringing together experts drawn from around the world, the book is a comprehensive reference in the most progressive field of food science and will be of interest to professionals, scientists and academics in the food and biotech industries. The book will be highly resourceful to governmental research and regulatory agencies and those who are studying and teaching food biotechnology.

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.

the worldwide biotech industry reporting service

the worldwide biotech industry reporting service Book
Author : Anonim
Publisher : Unknown
Release : 2002
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

Download the worldwide biotech industry reporting service book written by , available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

Handbook of Seafood Quality Safety and Health Applications

Handbook of Seafood Quality  Safety and Health Applications Book
Author : Cesarettin Alasalvar,Kazuo Miyashita,Fereidoon Shahidi,Udaya Wanasundara
Publisher : John Wiley & Sons
Release : 2011-06-15
ISBN : 9781444347760
Language : En, Es, Fr & De

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Book Description :

The global market for seafood products continues to increase year by year. Food safety considerations are as crucial as ever in this sector, and higher standards of quality are demanded even as products are shipped greater distances around the world. The current global focus on the connection between diet and health drives growth in the industry and offers commercial opportunities on a number of fronts. There is great interest in the beneficial effects of marine functional compounds such as omega-3 polyunsaturated fatty acids. Seafoods are well-known as low calorie foods, and research continues into the nutritional effects on, for example, obesity and heart disease. In addition, by-products of marine food processing can be used in nutraceutical applications. This book is a resource for those interested in the latest advances in the science and technology of seafood quality and safety as well as new developments in the nutritional effects and applications of marine foods. It includes chapters on the practical evaluation of seafood quality; novel approaches in preservation techniques; flavour chemistry and analysis; textural quality and measurement; packaging; the control of food-borne pathogens and seafood toxins. New research on the health-related aspects of marine food intake are covered, as well as the use of seafoods as sources of bioactives and nutraceuticals. The book is directed at scientists and technologists in academia, government laboratories and the seafood industries, including quality managers, processors and sensory scientists.

Marine Enzymes Biotechnology

Marine Enzymes Biotechnology Book
Author : Fidel Toldrá,Se-Kwon Kim
Publisher : Academic Press
Release : 2017-03-01
ISBN : 9780128095874
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

Microbial Biotechnology Basic Research and Applications

Microbial Biotechnology  Basic Research and Applications Book
Author : Joginder Singh,Ashish Vyas,Shanquan Wang,Ram Prasad
Publisher : Springer Nature
Release : 2020-07-07
ISBN : 9811528179
Language : En, Es, Fr & De

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Book Description :

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 on a commercial scale. Gathering contributions from authoritative researchers in the field, it addresses recent advances in microbial biotechnological approaches that offer sustainable options for future generations. Exploring a broad range of microbial products and their uses, the book specifically places emphasis on the application of microorganisms in healthcare, the environment and industry. It also discusses various compound classes derived from microbial metabolites. Pursuing a holistic approach to recent advances in the utilization of various microbes as biotechnological tools, the book also covers traditional uses, and explores emerging strategies to harness their full potential. Accordingly, it offers a valuable resource for researchers and graduate students alike.

Fundamental Food Microbiology Fourth Edition

Fundamental Food Microbiology  Fourth Edition Book
Author : Bibek Ray,Arun Bhunia
Publisher : CRC Press
Release : 2008
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

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.

Nutraceutical and Functional Food Processing Technology

Nutraceutical and Functional Food Processing Technology Book
Author : Joyce I. Boye
Publisher : John Wiley & Sons
Release : 2015-01-27
ISBN : 1118504941
Language : En, Es, Fr & De

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Book Description :

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 progress has been made in the identification, extraction and characterisation of these ingredients, there remains a need for ready and near-market platform technologies for processing these ingredients into marketable value-added functional food and nutraceutical products. This book looks at how these ingredients can be effectively incorporated into food systems for market, and provides practical guidelines on how challenges in specific food sectors (such as health claims and marketing) can be addressed during processing. Nutraceutical and Functional Food Processing Technology is a comprehensive overview of current and emerging trends in the formulation and manufacture of nutraceutical and functional food products. It highlights the distinctions between foods falling into the nutraceutical and functional food categories. Topics include sustainable and environmentally-friendly approaches to the production of health foods, guidelines and regulations, and methods for assessing safety and quality of nutraceutical and functional food products. Specific applications of nutraceuticals in emulsion and salad dressing food products, beverages and soft drinks, baked goods, cereals and extruded products, fermented food products are covered, as are novel food proteins and peptides, and methods for encapsulated nutraceutical ingredients and packaging. The impact of processing on the bioactivity of nutraceutical ingredients, allergen management and the processing of allergen-free foods, health claims and nutraceutical food product commercialization are also discussed. Nutraceutical and Functional Food Processing Technology is a comprehensive source of practical approaches that can be used to innovate in the nutraceutical and health food sectors. Fully up-to-date and relevant across various food sectors, the book will benefit both academia and industry personnel working in the health food and food processing sectors.

New Technologies for Healthy Foods Nutraceuticals

New Technologies for Healthy Foods   Nutraceuticals Book
Author : Mansur Yalpani
Publisher : Atl PressScientific Pub
Release : 1997
ISBN : 9781882360109
Language : En, Es, Fr & De

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Book Description :

Download New Technologies for Healthy Foods Nutraceuticals book written by Mansur Yalpani, available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

Microbial Biomass Process Technologies and Management

Microbial Biomass Process Technologies and Management Book
Author : Basanta Kumara Behera,Ajit Varma
Publisher : Springer
Release : 2017-07-12
ISBN : 3319539132
Language : En, Es, Fr & De

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Book Description :

This book describes how microbes can be used as effective and sustainable resources to meet the current challenge of finding suitable and economical solutions for biopharmaceuticals, enzymes, food additives, nutraceuticals, value added biochemicals and microbial fuels, and discusses various aspects of microbial regulatory activity and its applications. It particularly focuses on the design, layout and other relevant issues in industrial microbe applications. Moreover, it discusses the entire microbial-product supply chain, from manufacturing sites to end users, both in domestic and international markets, providing insights into the global marketing of microbes and microbial biomass-derived products. Further, it includes topics concerning the effective production and utilization of eco-friendly biotechnology industries. It offers a valuable, ready-to-use guide for technologists and policymakers developing new biotechnologies.

Fundamentals of Food Biotechnology

Fundamentals of Food Biotechnology Book
Author : Byong H. Lee
Publisher : John Wiley & Sons
Release : 2014-12-01
ISBN : 1118384911
Language : En, Es, Fr & De

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Book Description :

Food biotechnology is the application of modern biotechnologicaltechniques to the manufacture and processing of food, for examplethrough fermentation of food (which is the oldest biotechnologicalprocess) and food additives, as well as plant and animal cellcultures. New developments in fermentation and enzyme technologicalprocesses, molecular thermodynamics, genetic engineering, proteinengineering, metabolic engineering, bioengineering, and processesinvolving monoclonal antibodies, nanobiotechnology and quorumsensing have introduced exciting new dimensions to foodbiotechnology, a burgeoning field that transcends many scientificdisciplines. Fundamentals of Food Biotechnology, 2nd edition is basedon the author’s 25 years of experience teaching on a foodbiotechnology course at McGill University in Canada. The book willappeal to professional food scientists as well as graduate andadvanced undergraduate students by addressing the latest excitingfood biotechnology research in areas such as genetically modifiedfoods (GMOs), bioenergy, bioplastics, functionalfoods/nutraceuticals, nanobiotechnology, quorum sensing andquenching. In addition, cloning techniques for bacterial and yeastenzymes are included in a “New Trends and Tools”section and selected references, questions and answers appear atthe end of each chapter. This new edition has been comprehensively rewritten andrestructured to reflect the new technologies, products and trendsthat have emerged since the original book. Many new aspectshighlight the short and longer term commercial potential of foodbiotechnology.