Microbial production of food ingredients, enzymes, and nutraceuticals /:
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...
Gespeichert in:
| Weitere Verfasser: | , , , |
|---|---|
| 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: | Volltext Volltext |
| Zusammenfassung: | 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 resource (xxx, 610 pages) : illustrations |
| Bibliographie: | Includes bibliographical references and index. |
| ISBN: | 9780857093547 0857093541 |
| ISSN: | 2042-8049 ; |
Internformat
MARC
| LEADER | 00000cam a2200000 i 4500 | ||
|---|---|---|---|
| 001 | ZDB-4-EBA-ocn867049980 | ||
| 003 | OCoLC | ||
| 005 | 20241004212047.0 | ||
| 006 | m o d | ||
| 007 | cr cnu---unuuu | ||
| 008 | 140102s2013 enka ob 001 0 eng d | ||
| 040 | |a N$T |b eng |e rda |e pn |c N$T |d COO |d E7B |d OPELS |d YDXCP |d GGVRL |d OCLCF |d OCLCQ |d OCLCO |d OTZ |d EBLCP |d OCLCQ |d D6H |d LOA |d ICA |d COCUF |d AGLDB |d K6U |d OCLCO |d CCO |d PIFAG |d FVL |d ZCU |d OCLCO |d MERUC |d OCLCO |d OCLCQ |d OCLCO |d OCLCA |d U3W |d OCLCA |d STF |d WRM |d VTS |d CHVBK |d ICG |d INT |d VT2 |d OCLCQ |d WYU |d OCLCO |d OCLCA |d TKN |d OCLCO |d OCLCQ |d DKC |d OCLCQ |d UX1 |d OCLCA |d OCLCQ |d OCLCA |d OCLCQ |d OCLCO |d OCLCQ |d OCL |d OCLCO |d OCLCL |d SXB | ||
| 016 | 7 | |a 101612642 |2 DNLM | |
| 016 | 7 | |a 016437605 |2 Uk | |
| 019 | |a 843867690 |a 867317529 |a 875290876 |a 980912767 |a 1055358622 |a 1066650335 |a 1081291878 | ||
| 020 | |a 9780857093547 |q (electronic bk.) | ||
| 020 | |a 0857093541 |q (electronic bk.) | ||
| 020 | |z 9780857093431 | ||
| 020 | |z 0857093436 | ||
| 035 | |a (OCoLC)867049980 |z (OCoLC)843867690 |z (OCoLC)867317529 |z (OCoLC)875290876 |z (OCoLC)980912767 |z (OCoLC)1055358622 |z (OCoLC)1066650335 |z (OCoLC)1081291878 | ||
| 050 | 4 | |a TP248.25.M39 |b M53 2013eb | |
| 060 | 4 | |a 2013 G-605 | |
| 060 | 4 | |a QU 34 | |
| 072 | 7 | |a TEC |x 012000 |2 bisacsh | |
| 072 | 7 | |a TDCT |2 bicssc | |
| 072 | 7 | |a TEC |2 eflch | |
| 082 | 7 | |a 664/.02015118 |2 23 | |
| 049 | |a MAIN | ||
| 245 | 0 | 0 | |a Microbial production of food ingredients, enzymes, and nutraceuticals / |c edited by Brian McNeil, David Archer, Ioannis Giavasis, and Linda Harvey. |
| 264 | 1 | |a Oxford : |b Woodhead Publishing Limited, |c 2013. | |
| 300 | |a 1 online resource (xxx, 610 pages) : |b illustrations | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 347 | |a data file | ||
| 490 | 1 | |a Woodhead Publishing series in food science, technology, and nutrition, |x 2042-8049 ; |v number 246 | |
| 504 | |a Includes bibliographical references and index. | ||
| 588 | 0 | |a Print version record. | |
| 520 | |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. | ||
| 505 | 0 | |a Part I. Systems biology, metabolic engineering of industrial microorganisms and fermentation technology -- part II. Use of microorganisms for the production of natural molecules for use in foods. | |
| 650 | 0 | |a Biotechnology. |0 http://id.loc.gov/authorities/subjects/sh85014263 | |
| 650 | 0 | |a Functional foods. |0 http://id.loc.gov/authorities/subjects/sh97005981 | |
| 650 | 0 | |a Fermentation. |0 http://id.loc.gov/authorities/subjects/sh85047829 | |
| 650 | 0 | |a Dietary supplements. |0 http://id.loc.gov/authorities/subjects/sh85037861 | |
| 650 | 1 | 2 | |a Fermentation |
| 650 | 2 | 2 | |a Bioreactors |x microbiology |
| 650 | 2 | 2 | |a Dietary Supplements |
| 650 | 2 | 2 | |a Functional Food |
| 650 | 2 | 2 | |a Industrial Microbiology |x methods |
| 650 | 2 | |a Biotechnology |0 https://id.nlm.nih.gov/mesh/D001709 | |
| 650 | 6 | |a Biotechnologie. | |
| 650 | 6 | |a Nutraceutiques. | |
| 650 | 6 | |a Fermentation. | |
| 650 | 6 | |a Compléments alimentaires. | |
| 650 | 7 | |a bioengineering. |2 aat | |
| 650 | 7 | |a TECHNOLOGY & ENGINEERING |x Food Science. |2 bisacsh | |
| 650 | 7 | |a Fermentation |2 fast | |
| 650 | 7 | |a Dietary supplements |2 fast | |
| 650 | 7 | |a Biotechnology |2 fast | |
| 650 | 7 | |a Functional foods |2 fast | |
| 655 | 0 | |a Electronic book. | |
| 655 | 4 | |a Electronic books. | |
| 700 | 1 | |a McNeil, B., |e editor. | |
| 700 | 1 | |a Archer, D. B. |q (David B.), |e editor. |1 https://id.oclc.org/worldcat/entity/E39PCjrT8XPMYv3ghhX4KBfwmd |0 http://id.loc.gov/authorities/names/nb2008018734 | |
| 700 | 1 | |a Giavasis, Ioannis, |e editor. | |
| 700 | 1 | |a Harvey, L. M., |e editor. | |
| 776 | 0 | 8 | |i Print version: |t Microbial production of food ingredients, enzymes, and nutraceuticals |z 9780857093431 |w (DLC) 2013930108 |w (OCoLC)811001137 |
| 830 | 0 | |a Woodhead Publishing in food science, technology, and nutrition ; |v no. 246. |x 2042-8049 |0 http://id.loc.gov/authorities/names/no2006063295 | |
| 856 | 4 | 0 | |l FWS01 |p ZDB-4-EBA |q FWS_PDA_EBA |u https://www.sciencedirect.com/science/book/9780857093431 |3 Volltext |
| 856 | 4 | 0 | |l FWS01 |p ZDB-4-EBA |q FWS_PDA_EBA |u https://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&AN=680456 |3 Volltext |
| 938 | |a EBL - Ebook Library |b EBLB |n EBL1584559 | ||
| 938 | |a ebrary |b EBRY |n ebr10739807 | ||
| 938 | |a EBSCOhost |b EBSC |n 680456 | ||
| 938 | |a Cengage Learning |b GVRL |n GVRL8CVX | ||
| 938 | |a YBP Library Services |b YANK |n 10927080 | ||
| 994 | |a 92 |b GEBAY | ||
| 912 | |a ZDB-4-EBA | ||
| 049 | |a DE-863 | ||
Datensatz im Suchindex
| DE-BY-FWS_katkey | ZDB-4-EBA-ocn867049980 |
|---|---|
| _version_ | 1816882254751727616 |
| adam_text | |
| any_adam_object | |
| author2 | McNeil, B. Archer, D. B. (David B.) Giavasis, Ioannis Harvey, L. M. |
| author2_role | edt edt edt edt |
| author2_variant | b m bm d b a db dba i g ig l m h lm lmh |
| author_GND | http://id.loc.gov/authorities/names/nb2008018734 |
| author_facet | McNeil, B. Archer, D. B. (David B.) Giavasis, Ioannis Harvey, L. M. |
| building | Verbundindex |
| bvnumber | localFWS |
| callnumber-first | T - Technology |
| callnumber-label | TP248 |
| callnumber-raw | TP248.25.M39 M53 2013eb |
| callnumber-search | TP248.25.M39 M53 2013eb |
| callnumber-sort | TP 3248.25 M39 M53 42013EB |
| callnumber-subject | TP - Chemical Technology |
| collection | ZDB-4-EBA |
| contents | Part I. Systems biology, metabolic engineering of industrial microorganisms and fermentation technology -- part II. Use of microorganisms for the production of natural molecules for use in foods. |
| ctrlnum | (OCoLC)867049980 |
| dewey-full | 664/.02015118 |
| dewey-hundreds | 600 - Technology (Applied sciences) |
| dewey-ones | 664 - Food technology |
| dewey-raw | 664/.02015118 |
| dewey-search | 664/.02015118 |
| dewey-sort | 3664 72015118 |
| dewey-tens | 660 - Chemical engineering |
| discipline | Chemie / Pharmazie |
| format | Electronic eBook |
| fullrecord | <?xml version="1.0" encoding="UTF-8"?><collection xmlns="http://www.loc.gov/MARC21/slim"><record><leader>06083cam a2200877 i 4500</leader><controlfield tag="001">ZDB-4-EBA-ocn867049980</controlfield><controlfield tag="003">OCoLC</controlfield><controlfield tag="005">20241004212047.0</controlfield><controlfield tag="006">m o d </controlfield><controlfield tag="007">cr cnu---unuuu</controlfield><controlfield tag="008">140102s2013 enka ob 001 0 eng d</controlfield><datafield tag="040" ind1=" " ind2=" "><subfield code="a">N$T</subfield><subfield code="b">eng</subfield><subfield code="e">rda</subfield><subfield code="e">pn</subfield><subfield code="c">N$T</subfield><subfield code="d">COO</subfield><subfield code="d">E7B</subfield><subfield code="d">OPELS</subfield><subfield code="d">YDXCP</subfield><subfield code="d">GGVRL</subfield><subfield code="d">OCLCF</subfield><subfield code="d">OCLCQ</subfield><subfield code="d">OCLCO</subfield><subfield code="d">OTZ</subfield><subfield code="d">EBLCP</subfield><subfield code="d">OCLCQ</subfield><subfield code="d">D6H</subfield><subfield code="d">LOA</subfield><subfield code="d">ICA</subfield><subfield code="d">COCUF</subfield><subfield code="d">AGLDB</subfield><subfield code="d">K6U</subfield><subfield code="d">OCLCO</subfield><subfield code="d">CCO</subfield><subfield code="d">PIFAG</subfield><subfield code="d">FVL</subfield><subfield code="d">ZCU</subfield><subfield code="d">OCLCO</subfield><subfield code="d">MERUC</subfield><subfield code="d">OCLCO</subfield><subfield code="d">OCLCQ</subfield><subfield code="d">OCLCO</subfield><subfield code="d">OCLCA</subfield><subfield code="d">U3W</subfield><subfield code="d">OCLCA</subfield><subfield code="d">STF</subfield><subfield code="d">WRM</subfield><subfield code="d">VTS</subfield><subfield code="d">CHVBK</subfield><subfield code="d">ICG</subfield><subfield code="d">INT</subfield><subfield code="d">VT2</subfield><subfield code="d">OCLCQ</subfield><subfield code="d">WYU</subfield><subfield code="d">OCLCO</subfield><subfield code="d">OCLCA</subfield><subfield code="d">TKN</subfield><subfield code="d">OCLCO</subfield><subfield code="d">OCLCQ</subfield><subfield code="d">DKC</subfield><subfield code="d">OCLCQ</subfield><subfield code="d">UX1</subfield><subfield code="d">OCLCA</subfield><subfield code="d">OCLCQ</subfield><subfield code="d">OCLCA</subfield><subfield code="d">OCLCQ</subfield><subfield code="d">OCLCO</subfield><subfield code="d">OCLCQ</subfield><subfield code="d">OCL</subfield><subfield code="d">OCLCO</subfield><subfield code="d">OCLCL</subfield><subfield code="d">SXB</subfield></datafield><datafield tag="016" ind1="7" ind2=" "><subfield code="a">101612642</subfield><subfield code="2">DNLM</subfield></datafield><datafield tag="016" ind1="7" ind2=" "><subfield code="a">016437605</subfield><subfield code="2">Uk</subfield></datafield><datafield tag="019" ind1=" " ind2=" "><subfield code="a">843867690</subfield><subfield code="a">867317529</subfield><subfield code="a">875290876</subfield><subfield code="a">980912767</subfield><subfield code="a">1055358622</subfield><subfield code="a">1066650335</subfield><subfield code="a">1081291878</subfield></datafield><datafield tag="020" ind1=" " ind2=" "><subfield code="a">9780857093547</subfield><subfield code="q">(electronic bk.)</subfield></datafield><datafield tag="020" ind1=" " ind2=" "><subfield code="a">0857093541</subfield><subfield code="q">(electronic bk.)</subfield></datafield><datafield tag="020" ind1=" " ind2=" "><subfield code="z">9780857093431</subfield></datafield><datafield tag="020" ind1=" " ind2=" "><subfield code="z">0857093436</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(OCoLC)867049980</subfield><subfield code="z">(OCoLC)843867690</subfield><subfield code="z">(OCoLC)867317529</subfield><subfield code="z">(OCoLC)875290876</subfield><subfield code="z">(OCoLC)980912767</subfield><subfield code="z">(OCoLC)1055358622</subfield><subfield code="z">(OCoLC)1066650335</subfield><subfield code="z">(OCoLC)1081291878</subfield></datafield><datafield tag="050" ind1=" " ind2="4"><subfield code="a">TP248.25.M39</subfield><subfield code="b">M53 2013eb</subfield></datafield><datafield tag="060" ind1=" " ind2="4"><subfield code="a">2013 G-605</subfield></datafield><datafield tag="060" ind1=" " ind2="4"><subfield code="a">QU 34</subfield></datafield><datafield tag="072" ind1=" " ind2="7"><subfield code="a">TEC</subfield><subfield code="x">012000</subfield><subfield code="2">bisacsh</subfield></datafield><datafield tag="072" ind1=" " ind2="7"><subfield code="a">TDCT</subfield><subfield code="2">bicssc</subfield></datafield><datafield tag="072" ind1=" " ind2="7"><subfield code="a">TEC</subfield><subfield code="2">eflch</subfield></datafield><datafield tag="082" ind1="7" ind2=" "><subfield code="a">664/.02015118</subfield><subfield code="2">23</subfield></datafield><datafield tag="049" ind1=" " ind2=" "><subfield code="a">MAIN</subfield></datafield><datafield tag="245" ind1="0" ind2="0"><subfield code="a">Microbial production of food ingredients, enzymes, and nutraceuticals /</subfield><subfield code="c">edited by Brian McNeil, David Archer, Ioannis Giavasis, and Linda Harvey.</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="a">Oxford :</subfield><subfield code="b">Woodhead Publishing Limited,</subfield><subfield code="c">2013.</subfield></datafield><datafield tag="300" ind1=" " ind2=" "><subfield code="a">1 online resource (xxx, 610 pages) :</subfield><subfield code="b">illustrations</subfield></datafield><datafield tag="336" ind1=" " ind2=" "><subfield code="a">text</subfield><subfield code="b">txt</subfield><subfield code="2">rdacontent</subfield></datafield><datafield tag="337" ind1=" " ind2=" "><subfield code="a">computer</subfield><subfield code="b">c</subfield><subfield code="2">rdamedia</subfield></datafield><datafield tag="338" ind1=" " ind2=" "><subfield code="a">online resource</subfield><subfield code="b">cr</subfield><subfield code="2">rdacarrier</subfield></datafield><datafield tag="347" ind1=" " ind2=" "><subfield code="a">data file</subfield></datafield><datafield tag="490" ind1="1" ind2=" "><subfield code="a">Woodhead Publishing series in food science, technology, and nutrition,</subfield><subfield code="x">2042-8049 ;</subfield><subfield code="v">number 246</subfield></datafield><datafield tag="504" ind1=" " ind2=" "><subfield code="a">Includes bibliographical references and index.</subfield></datafield><datafield tag="588" ind1="0" ind2=" "><subfield code="a">Print version record.</subfield></datafield><datafield tag="520" ind1=" " ind2=" "><subfield code="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.</subfield></datafield><datafield tag="505" ind1="0" ind2=" "><subfield code="a">Part I. Systems biology, metabolic engineering of industrial microorganisms and fermentation technology -- part II. Use of microorganisms for the production of natural molecules for use in foods.</subfield></datafield><datafield tag="650" ind1=" " ind2="0"><subfield code="a">Biotechnology.</subfield><subfield code="0">http://id.loc.gov/authorities/subjects/sh85014263</subfield></datafield><datafield tag="650" ind1=" " ind2="0"><subfield code="a">Functional foods.</subfield><subfield code="0">http://id.loc.gov/authorities/subjects/sh97005981</subfield></datafield><datafield tag="650" ind1=" " ind2="0"><subfield code="a">Fermentation.</subfield><subfield code="0">http://id.loc.gov/authorities/subjects/sh85047829</subfield></datafield><datafield tag="650" ind1=" " ind2="0"><subfield code="a">Dietary supplements.</subfield><subfield code="0">http://id.loc.gov/authorities/subjects/sh85037861</subfield></datafield><datafield tag="650" ind1="1" ind2="2"><subfield code="a">Fermentation</subfield></datafield><datafield tag="650" ind1="2" ind2="2"><subfield code="a">Bioreactors</subfield><subfield code="x">microbiology</subfield></datafield><datafield tag="650" ind1="2" ind2="2"><subfield code="a">Dietary Supplements</subfield></datafield><datafield tag="650" ind1="2" ind2="2"><subfield code="a">Functional Food</subfield></datafield><datafield tag="650" ind1="2" ind2="2"><subfield code="a">Industrial Microbiology</subfield><subfield code="x">methods</subfield></datafield><datafield tag="650" ind1=" " ind2="2"><subfield code="a">Biotechnology</subfield><subfield code="0">https://id.nlm.nih.gov/mesh/D001709</subfield></datafield><datafield tag="650" ind1=" " ind2="6"><subfield code="a">Biotechnologie.</subfield></datafield><datafield tag="650" ind1=" " ind2="6"><subfield code="a">Nutraceutiques.</subfield></datafield><datafield tag="650" ind1=" " ind2="6"><subfield code="a">Fermentation.</subfield></datafield><datafield tag="650" ind1=" " ind2="6"><subfield code="a">Compléments alimentaires.</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">bioengineering.</subfield><subfield code="2">aat</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">TECHNOLOGY & ENGINEERING</subfield><subfield code="x">Food Science.</subfield><subfield code="2">bisacsh</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">Fermentation</subfield><subfield code="2">fast</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">Dietary supplements</subfield><subfield code="2">fast</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">Biotechnology</subfield><subfield code="2">fast</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">Functional foods</subfield><subfield code="2">fast</subfield></datafield><datafield tag="655" ind1=" " ind2="0"><subfield code="a">Electronic book.</subfield></datafield><datafield tag="655" ind1=" " ind2="4"><subfield code="a">Electronic books.</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">McNeil, B.,</subfield><subfield code="e">editor.</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Archer, D. B.</subfield><subfield code="q">(David B.),</subfield><subfield code="e">editor.</subfield><subfield code="1">https://id.oclc.org/worldcat/entity/E39PCjrT8XPMYv3ghhX4KBfwmd</subfield><subfield code="0">http://id.loc.gov/authorities/names/nb2008018734</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Giavasis, Ioannis,</subfield><subfield code="e">editor.</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Harvey, L. M.,</subfield><subfield code="e">editor.</subfield></datafield><datafield tag="776" ind1="0" ind2="8"><subfield code="i">Print version:</subfield><subfield code="t">Microbial production of food ingredients, enzymes, and nutraceuticals</subfield><subfield code="z">9780857093431</subfield><subfield code="w">(DLC) 2013930108</subfield><subfield code="w">(OCoLC)811001137</subfield></datafield><datafield tag="830" ind1=" " ind2="0"><subfield code="a">Woodhead Publishing in food science, technology, and nutrition ;</subfield><subfield code="v">no. 246.</subfield><subfield code="x">2042-8049</subfield><subfield code="0">http://id.loc.gov/authorities/names/no2006063295</subfield></datafield><datafield tag="856" ind1="4" ind2="0"><subfield code="l">FWS01</subfield><subfield code="p">ZDB-4-EBA</subfield><subfield code="q">FWS_PDA_EBA</subfield><subfield code="u">https://www.sciencedirect.com/science/book/9780857093431</subfield><subfield code="3">Volltext</subfield></datafield><datafield tag="856" ind1="4" ind2="0"><subfield code="l">FWS01</subfield><subfield code="p">ZDB-4-EBA</subfield><subfield code="q">FWS_PDA_EBA</subfield><subfield code="u">https://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&AN=680456</subfield><subfield code="3">Volltext</subfield></datafield><datafield tag="938" ind1=" " ind2=" "><subfield code="a">EBL - Ebook Library</subfield><subfield code="b">EBLB</subfield><subfield code="n">EBL1584559</subfield></datafield><datafield tag="938" ind1=" " ind2=" "><subfield code="a">ebrary</subfield><subfield code="b">EBRY</subfield><subfield code="n">ebr10739807</subfield></datafield><datafield tag="938" ind1=" " ind2=" "><subfield code="a">EBSCOhost</subfield><subfield code="b">EBSC</subfield><subfield code="n">680456</subfield></datafield><datafield tag="938" ind1=" " ind2=" "><subfield code="a">Cengage Learning</subfield><subfield code="b">GVRL</subfield><subfield code="n">GVRL8CVX</subfield></datafield><datafield tag="938" ind1=" " ind2=" "><subfield code="a">YBP Library Services</subfield><subfield code="b">YANK</subfield><subfield code="n">10927080</subfield></datafield><datafield tag="994" ind1=" " ind2=" "><subfield code="a">92</subfield><subfield code="b">GEBAY</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">ZDB-4-EBA</subfield></datafield><datafield tag="049" ind1=" " ind2=" "><subfield code="a">DE-863</subfield></datafield></record></collection> |
| genre | Electronic book. Electronic books. |
| genre_facet | Electronic book. Electronic books. |
| id | ZDB-4-EBA-ocn867049980 |
| illustrated | Illustrated |
| indexdate | 2024-11-27T13:25:42Z |
| institution | BVB |
| isbn | 9780857093547 0857093541 |
| issn | 2042-8049 ; |
| language | English |
| oclc_num | 867049980 |
| open_access_boolean | |
| owner | MAIN DE-863 DE-BY-FWS |
| owner_facet | MAIN DE-863 DE-BY-FWS |
| physical | 1 online resource (xxx, 610 pages) : illustrations |
| psigel | ZDB-4-EBA |
| publishDate | 2013 |
| publishDateSearch | 2013 |
| publishDateSort | 2013 |
| publisher | Woodhead Publishing Limited, |
| record_format | marc |
| series | Woodhead Publishing in food science, technology, and nutrition ; |
| series2 | Woodhead Publishing series in food science, technology, and nutrition, |
| 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 resource (xxx, 610 pages) : illustrations text txt rdacontent computer c rdamedia online resource cr rdacarrier data file Woodhead Publishing series in food science, technology, and nutrition, 2042-8049 ; number 246 Includes bibliographical references and index. Print version record. 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. Part I. Systems biology, metabolic engineering of industrial microorganisms and fermentation technology -- part II. Use of microorganisms for the production of natural molecules for use in foods. Biotechnology. http://id.loc.gov/authorities/subjects/sh85014263 Functional foods. http://id.loc.gov/authorities/subjects/sh97005981 Fermentation. http://id.loc.gov/authorities/subjects/sh85047829 Dietary supplements. http://id.loc.gov/authorities/subjects/sh85037861 Fermentation Bioreactors microbiology Dietary Supplements Functional Food Industrial Microbiology methods Biotechnology https://id.nlm.nih.gov/mesh/D001709 Biotechnologie. Nutraceutiques. Fermentation. Compléments alimentaires. bioengineering. aat TECHNOLOGY & ENGINEERING Food Science. bisacsh Fermentation fast Dietary supplements fast Biotechnology fast Functional foods fast Electronic book. Electronic books. McNeil, B., editor. Archer, D. B. (David B.), editor. https://id.oclc.org/worldcat/entity/E39PCjrT8XPMYv3ghhX4KBfwmd http://id.loc.gov/authorities/names/nb2008018734 Giavasis, Ioannis, editor. Harvey, L. M., editor. Print version: Microbial production of food ingredients, enzymes, and nutraceuticals 9780857093431 (DLC) 2013930108 (OCoLC)811001137 Woodhead Publishing in food science, technology, and nutrition ; no. 246. 2042-8049 http://id.loc.gov/authorities/names/no2006063295 FWS01 ZDB-4-EBA FWS_PDA_EBA https://www.sciencedirect.com/science/book/9780857093431 Volltext FWS01 ZDB-4-EBA FWS_PDA_EBA https://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&AN=680456 Volltext |
| spellingShingle | Microbial production of food ingredients, enzymes, and nutraceuticals / Woodhead Publishing in food science, technology, and nutrition ; Part I. Systems biology, metabolic engineering of industrial microorganisms and fermentation technology -- part II. Use of microorganisms for the production of natural molecules for use in foods. Biotechnology. http://id.loc.gov/authorities/subjects/sh85014263 Functional foods. http://id.loc.gov/authorities/subjects/sh97005981 Fermentation. http://id.loc.gov/authorities/subjects/sh85047829 Dietary supplements. http://id.loc.gov/authorities/subjects/sh85037861 Fermentation Bioreactors microbiology Dietary Supplements Functional Food Industrial Microbiology methods Biotechnology https://id.nlm.nih.gov/mesh/D001709 Biotechnologie. Nutraceutiques. Fermentation. Compléments alimentaires. bioengineering. aat TECHNOLOGY & ENGINEERING Food Science. bisacsh Fermentation fast Dietary supplements fast Biotechnology fast Functional foods fast |
| subject_GND | http://id.loc.gov/authorities/subjects/sh85014263 http://id.loc.gov/authorities/subjects/sh97005981 http://id.loc.gov/authorities/subjects/sh85047829 http://id.loc.gov/authorities/subjects/sh85037861 https://id.nlm.nih.gov/mesh/D001709 |
| 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 | Biotechnology. http://id.loc.gov/authorities/subjects/sh85014263 Functional foods. http://id.loc.gov/authorities/subjects/sh97005981 Fermentation. http://id.loc.gov/authorities/subjects/sh85047829 Dietary supplements. http://id.loc.gov/authorities/subjects/sh85037861 Fermentation Bioreactors microbiology Dietary Supplements Functional Food Industrial Microbiology methods Biotechnology https://id.nlm.nih.gov/mesh/D001709 Biotechnologie. Nutraceutiques. Fermentation. Compléments alimentaires. bioengineering. aat TECHNOLOGY & ENGINEERING Food Science. bisacsh Fermentation fast Dietary supplements fast Biotechnology fast Functional foods fast |
| topic_facet | Biotechnology. Functional foods. Fermentation. Dietary supplements. Fermentation Bioreactors microbiology Dietary Supplements Functional Food Industrial Microbiology methods Biotechnology Biotechnologie. Nutraceutiques. Compléments alimentaires. bioengineering. TECHNOLOGY & ENGINEERING Food Science. Dietary supplements Functional foods Electronic book. Electronic books. |
| url | https://www.sciencedirect.com/science/book/9780857093431 https://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&AN=680456 |
| work_keys_str_mv | AT mcneilb microbialproductionoffoodingredientsenzymesandnutraceuticals AT archerdb microbialproductionoffoodingredientsenzymesandnutraceuticals AT giavasisioannis microbialproductionoffoodingredientsenzymesandnutraceuticals AT harveylm microbialproductionoffoodingredientsenzymesandnutraceuticals |