Unavailable
Unavailable
Unavailable
Ebook1,254 pages14 hours
Microbial Production of Food Ingredients, Enzymes and Nutraceuticals
By Brian McNeil, David Archer and Linda Harvey
Rating: 0 out of 5 stars
()
Currently unavailable
Currently unavailable
About this ebook
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.
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
Unavailable
Related to Microbial Production of Food Ingredients, Enzymes and Nutraceuticals
Titles in the series (27)
Biscuit, Cookie and Cracker Manufacturing Manuals: Manual 3: Biscuit Dough Piece Forming Rating: 2 out of 5 stars2/5Physical Properties of Foods and Food Processing Systems Rating: 2 out of 5 stars2/5Biscuit, Cookie and Cracker Manufacturing Manuals: Manual 1: Ingredients Rating: 1 out of 5 stars1/5Biscuit, Cookie and Cracker Manufacturing Manuals: Manual 2: Biscuit Doughs Rating: 0 out of 5 stars0 ratingsLockhart and Wiseman’s Crop Husbandry Including Grassland Rating: 0 out of 5 stars0 ratingsBiscuit, Cookie and Cracker Manufacturing Manuals: Manual 6: Biscuit Packaging and Storage Rating: 5 out of 5 stars5/5Biscuit, Cookie and Cracker Manufacturing Manuals: Manual 5: Secondary Processing in Biscuit Manufacturing Rating: 0 out of 5 stars0 ratingsSausage Manufacture: Principles and Practice Rating: 0 out of 5 stars0 ratingsBiscuit, Cookie and Cracker Manufacturing Manuals: Manual 4: Baking and Cooling of Biscuits Rating: 0 out of 5 stars0 ratingsBenders’ Dictionary of Nutrition and Food Technology Rating: 5 out of 5 stars5/5Swainson’s Handbook of Technical and Quality Management for the Food Manufacturing Sector Rating: 0 out of 5 stars0 ratingsFood Product Development: Maximising Success Rating: 0 out of 5 stars0 ratingsLockhart and Wiseman’s Crop Husbandry Including Grassland Rating: 0 out of 5 stars0 ratingsFood Processing Technology: Principles and Practice Rating: 3 out of 5 stars3/5Steamed Breads: Ingredients, Processing and Quality Rating: 5 out of 5 stars5/5Integrating the Packaging and Product Experience in Food and Beverages: A Road-Map to Consumer Satisfaction Rating: 0 out of 5 stars0 ratingsFood Protection and Security: Preventing and Mitigating Contamination during Food Processing and Production Rating: 0 out of 5 stars0 ratingsLawrie’s Meat Science Rating: 0 out of 5 stars0 ratingsAdvances in Poultry Welfare Rating: 0 out of 5 stars0 ratingsAdvances in Cattle Welfare Rating: 0 out of 5 stars0 ratingsDiscrimination Testing in Sensory Science: A Practical Handbook Rating: 3 out of 5 stars3/5Sensory Panel Management: A Practical Handbook for Recruitment, Training and Performance Rating: 4 out of 5 stars4/5Food Processing Technology: Principles and Practice Rating: 0 out of 5 stars0 ratingsLockhart and Wiseman’s Crop Husbandry Including Grassland Rating: 0 out of 5 stars0 ratingsAgricultural Nanobiotechnology: Biogenic Nanoparticles, Nanofertilizers and Nanoscale Biocontrol Agents Rating: 0 out of 5 stars0 ratingsFunctional Dietary Lipids: Food Formulation, Consumer Issues, and Innovation for Health Rating: 0 out of 5 stars0 ratings
Related ebooks
Oats Nutrition and Technology Rating: 0 out of 5 stars0 ratingsMicrobial Production of Food Ingredients and Additives Rating: 0 out of 5 stars0 ratingsFood Processing By-Products and their Utilization Rating: 0 out of 5 stars0 ratingsBiopolymers for Food Design Rating: 0 out of 5 stars0 ratingsAlgal Biotechnology: Integrated Algal Engineering for Bioenergy, Bioremediation, and Biomedical Applications Rating: 0 out of 5 stars0 ratingsMicroorganisms for Sustainable Environment and Health Rating: 0 out of 5 stars0 ratingsResearch and Technological Advances in Food Science Rating: 0 out of 5 stars0 ratingsFood Safety: Emerging Issues, Technologies and Systems Rating: 0 out of 5 stars0 ratingsBiotechnology of Microbial Enzymes: Production, Biocatalysis and Industrial Applications Rating: 4 out of 5 stars4/5Enzymes in Food Processing Rating: 5 out of 5 stars5/5Global Cheesemaking Technology: Cheese Quality and Characteristics Rating: 0 out of 5 stars0 ratingsBioactive Food Components Activity in Mechanistic Approach Rating: 0 out of 5 stars0 ratingsEnzymes: Novel Biotechnological Approaches for the Food Industry Rating: 4 out of 5 stars4/5Biotechnology of Lactic Acid Bacteria: Novel Applications Rating: 0 out of 5 stars0 ratingsStarter Cultures in Food Production Rating: 0 out of 5 stars0 ratingsFood Biosynthesis Rating: 0 out of 5 stars0 ratingsMilk Proteins: From Expression to Food Rating: 5 out of 5 stars5/5Role of Materials Science in Food Bioengineering Rating: 5 out of 5 stars5/5Microbial Ecology of Foods V1: Factors Affecting Life and Death of Microorganisms Rating: 0 out of 5 stars0 ratingsAdvances in Biotechnology for Food Industry Rating: 0 out of 5 stars0 ratingsIngredients Extraction by Physicochemical Methods in Food Rating: 0 out of 5 stars0 ratingsThe Quality of Foods and Beverages V2: Chemistry and Technology Rating: 0 out of 5 stars0 ratingsAnthocyanins as Food Colors Rating: 0 out of 5 stars0 ratingsFood Safety in the Seafood Industry: A Practical Guide for ISO 22000 and FSSC 22000 Implementation Rating: 0 out of 5 stars0 ratingsFood Processing for Increased Quality and Consumption Rating: 0 out of 5 stars0 ratingsNanotechnology Applications in Food: Flavor, Stability, Nutrition and Safety Rating: 0 out of 5 stars0 ratingsFood Flavour Technology Rating: 0 out of 5 stars0 ratingsChemistry and Technology of Soft Drinks and Fruit Juices Rating: 5 out of 5 stars5/5
Food Science For You
I'm Just Here for More Food: Food x Mixing + Heat = Baking Rating: 4 out of 5 stars4/5The End of Craving: Recovering the Lost Wisdom of Eating Well Rating: 4 out of 5 stars4/5Summary and Analysis of The Case Against Sugar: Based on the Book by Gary Taubes Rating: 5 out of 5 stars5/5Baked to Perfection: Winner of the Fortnum & Mason Food and Drink Awards 2022 Rating: 5 out of 5 stars5/5Wild Mushrooming: A Guide for Foragers Rating: 0 out of 5 stars0 ratingsSwindled: The Dark History of Food Fraud, from Poisoned Candy to Counterfeit Coffee Rating: 3 out of 5 stars3/5The Science of Fitness: Power, Performance, and Endurance Rating: 5 out of 5 stars5/5Bread Science: The Chemistry and Craft of Making Bread Rating: 5 out of 5 stars5/5Mouthfeel: How Texture Makes Taste Rating: 0 out of 5 stars0 ratingsThiamine Deficiency Disease, Dysautonomia, and High Calorie Malnutrition Rating: 4 out of 5 stars4/5How to Make Coffee: The Science Behind the Bean Rating: 4 out of 5 stars4/5The Ice Book: Cool Cubes, Clear Spheres, and Other Chill Cocktail Crafts Rating: 4 out of 5 stars4/5Ketogenic: The Science of Therapeutic Carbohydrate Restriction in Human Health Rating: 5 out of 5 stars5/5Present Knowledge in Nutrition: Basic Nutrition and Metabolism Rating: 0 out of 5 stars0 ratingsSurvival 101: Food Storage A Step by Step Beginners Guide on Preserving Food and What to Stockpile While Under Quarantine Rating: 0 out of 5 stars0 ratingsThe Complete Guide to Seed and Nut Oils: Growing, Foraging, and Pressing Rating: 0 out of 5 stars0 ratingsClean Meat: How Growing Meat Without Animals Will Revolutionize Dinner and the World Rating: 4 out of 5 stars4/5The American Plate: A Culinary History in 100 Bites Rating: 4 out of 5 stars4/5Canning and Preserving Guide including Recipes (Boxed Set) Rating: 5 out of 5 stars5/5The Manual of Scientific Style: A Guide for Authors, Editors, and Researchers Rating: 0 out of 5 stars0 ratingsHealth of HIV Infected People: Food, Nutrition and Lifestyle with Antiretroviral Drugs Rating: 5 out of 5 stars5/5Food Selection and Preparation: A Laboratory Manual Rating: 3 out of 5 stars3/5Kitchen Mysteries: Revealing the Science of Cooking Rating: 4 out of 5 stars4/5Edible Wild Plants: Over 111 Natural Foods and Over 22 Plant-Based Recipes On A Budget Rating: 0 out of 5 stars0 ratingsMeathead: The Science of Great Barbecue and Grilling Rating: 4 out of 5 stars4/5
Reviews for Microbial Production of Food Ingredients, Enzymes and Nutraceuticals
Rating: 0 out of 5 stars
0 ratings
0 ratings0 reviews