Microbial production of food ingredients, enzymes, and nutraceuticals:
Gespeichert in:
| Format: | Elektronisch E-Book |
|---|---|
| Sprache: | English |
| Veröffentlicht: |
Oxford
Woodhead Publishing Limited
2013
|
| Schriftenreihe: | Woodhead Publishing in food science, technology, and nutrition
no. 246 |
| Schlagworte: | |
| Online-Zugang: | FAW01 FLA01 Volltext |
| Beschreibung: | Includes bibliographical references and index 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 bacteriocinsBegins with a review of key areas of systems biology and metabolic engineering, including methods and developments for filamentous fungiAnalyses the use of microorganisms for the production of natural molecules for use in foods, including microbial production of food flavours and carotenoids |
| Beschreibung: | 1 Online-Ressource (xxx, 610 pages) |
| ISBN: | 9780857093547 0857093541 9780857093431 0857093436 |
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| 500 | |a 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 bacteriocinsBegins with a review of key areas of systems biology and metabolic engineering, including methods and developments for filamentous fungiAnalyses the use of microorganisms for the production of natural molecules for use in foods, including microbial production of food flavours and carotenoids | ||
| 650 | 4 | |a Fermentation | |
| 650 | 4 | |a Bioreactors / microbiology | |
| 650 | 4 | |a Dietary Supplements | |
| 650 | 4 | |a Functional Food | |
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| 700 | 1 | |a Harvey, L. M. |e Sonstige |4 oth | |
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| discipline | Chemie / Pharmazie |
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| isbn | 9780857093547 0857093541 9780857093431 0857093436 |
| language | English |
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| spelling | Microbial production of food ingredients, enzymes, and nutraceuticals edited by Brian McNeil, David Archer, Ioannis Giavasis, and Linda Harvey Oxford Woodhead Publishing Limited 2013 1 Online-Ressource (xxx, 610 pages) txt rdacontent c rdamedia cr rdacarrier Woodhead Publishing in food science, technology, and nutrition no. 246 Includes bibliographical references and index 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 bacteriocinsBegins with a review of key areas of systems biology and metabolic engineering, including methods and developments for filamentous fungiAnalyses the use of microorganisms for the production of natural molecules for use in foods, including microbial production of food flavours and carotenoids Fermentation Bioreactors / microbiology Dietary Supplements Functional Food Industrial Microbiology / methods TECHNOLOGY & ENGINEERING / Food Science bisacsh Biotechnology fast Functional foods fast Biotechnology Functional foods McNeil, B. Sonstige oth Archer, D. B. Sonstige oth Giavasis, Ioannis Sonstige oth Harvey, L. M. Sonstige oth http://www.sciencedirect.com/science/book/9780857093431 Verlag Volltext |
| spellingShingle | Microbial production of food ingredients, enzymes, and nutraceuticals Fermentation Bioreactors / microbiology Dietary Supplements Functional Food Industrial Microbiology / methods TECHNOLOGY & ENGINEERING / Food Science bisacsh Biotechnology fast Functional foods fast Biotechnology Functional foods |
| title | Microbial production of food ingredients, enzymes, and nutraceuticals |
| title_auth | Microbial production of food ingredients, enzymes, and nutraceuticals |
| title_exact_search | Microbial production of food ingredients, enzymes, and nutraceuticals |
| title_full | Microbial production of food ingredients, enzymes, and nutraceuticals edited by Brian McNeil, David Archer, Ioannis Giavasis, and Linda Harvey |
| title_fullStr | Microbial production of food ingredients, enzymes, and nutraceuticals edited by Brian McNeil, David Archer, Ioannis Giavasis, and Linda Harvey |
| title_full_unstemmed | Microbial production of food ingredients, enzymes, and nutraceuticals edited by Brian McNeil, David Archer, Ioannis Giavasis, and Linda Harvey |
| title_short | Microbial production of food ingredients, enzymes, and nutraceuticals |
| title_sort | microbial production of food ingredients enzymes and nutraceuticals |
| topic | Fermentation Bioreactors / microbiology Dietary Supplements Functional Food Industrial Microbiology / methods TECHNOLOGY & ENGINEERING / Food Science bisacsh Biotechnology fast Functional foods fast Biotechnology Functional foods |
| topic_facet | Fermentation Bioreactors / microbiology Dietary Supplements Functional Food Industrial Microbiology / methods TECHNOLOGY & ENGINEERING / Food Science Biotechnology Functional foods |
| url | http://www.sciencedirect.com/science/book/9780857093431 |
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