Microbial Production Of Food Ingredients And Additives

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Microbial Production of Food Ingredients and Additives

Author : Alexandru Mihai Grumezescu
Publisher : Academic Press
ISBN 13 : 0128111992
Total Pages : 520 pages
Book Rating : 4.1/5 (281 download)

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Book Synopsis Microbial Production of Food Ingredients and Additives by : Alexandru Mihai Grumezescu

Download or read book Microbial Production of Food Ingredients and Additives written by Alexandru Mihai Grumezescu and published by Academic Press. This book was released on 2017-08-04 with total page 520 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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 Production of Food Ingredients, Enzymes and Nutraceuticals

Author : Brian McNeil
Publisher : Elsevier
ISBN 13 : 0857093541
Total Pages : 641 pages
Book Rating : 4.8/5 (57 download)

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Book Synopsis Microbial Production of Food Ingredients, Enzymes and Nutraceuticals by : Brian McNeil

Download or read book Microbial Production of Food Ingredients, Enzymes and Nutraceuticals written by Brian McNeil and published by Elsevier. This book was released on 2013-03-21 with total page 641 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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

Functional Foods and Biotechnology

Author : Kalidas Shetty
Publisher : CRC Press
ISBN 13 : 1420007726
Total Pages : 672 pages
Book Rating : 4.4/5 (2 download)

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Book Synopsis Functional Foods and Biotechnology by : Kalidas Shetty

Download or read book Functional Foods and Biotechnology written by Kalidas Shetty and published by CRC Press. This book was released on 2006-09-28 with total page 672 pages. Available in PDF, EPUB and Kindle. Book excerpt: Functional Foods and Biotechnology focuses the information from the recently published Food Biotechnology to illuminate the role of biochemical processing in the improvement of functional foods and the increase of nutrient value. Applying scientific concepts, the text explores the design of functional food ingredients, the bio-mobilization of major nutrients, and the use of specific phenolic metabolites in disease prevention. Specialty topics include oxidation and disease, antibodies from eggs, phytochemicals as antimicrobials, and passive immune improvement with pro- and pre-biotics. The text provides key emerging techniques for improving food production and processing, enhancing food safety and quality, and increasing nutritional values a

Microbial Production of Food Ingredients and Additives

Author : Alexandru Mihai Grumezescu
Publisher :
ISBN 13 : 9780128112007
Total Pages : 520 pages
Book Rating : 4.1/5 (12 download)

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Book Synopsis Microbial Production of Food Ingredients and Additives by : Alexandru Mihai Grumezescu

Download or read book Microbial Production of Food Ingredients and Additives written by Alexandru Mihai Grumezescu and published by . This book was released on 2017 with total page 520 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Microbial Functional Foods and Nutraceuticals

Author : Vijai Kumar Gupta
Publisher : John Wiley & Sons
ISBN 13 : 1119049016
Total Pages : 323 pages
Book Rating : 4.1/5 (19 download)

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Book Synopsis Microbial Functional Foods and Nutraceuticals by : Vijai Kumar Gupta

Download or read book Microbial Functional Foods and Nutraceuticals written by Vijai Kumar Gupta and published by John Wiley & Sons. This book was released on 2017-12-26 with total page 323 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.

Microbial Contamination and Food Degradation

Author : Alexandru Mihai Grumezescu
Publisher : Academic Press
ISBN 13 : 0128112638
Total Pages : 516 pages
Book Rating : 4.1/5 (281 download)

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Book Synopsis Microbial Contamination and Food Degradation by : Alexandru Mihai Grumezescu

Download or read book Microbial Contamination and Food Degradation written by Alexandru Mihai Grumezescu and published by Academic Press. This book was released on 2017-11-03 with total page 516 pages. Available in PDF, EPUB and Kindle. Book excerpt: Microbial Contamination and Food Degradation, Volume 10 in the Handbook of Food Bioengineering series, provides an understanding of the most common microbial agents involved in food contamination and spoilage, and highlights the main detection techniques to help pinpoint the cause of contamination. Microorganisms may cause health-threatening conditions directly by being ingested together with contaminated food, or indirectly by producing harmful toxins and factors that can cause food borne illness. This resource discusses the potential sources of contamination, the latest advances in contamination research and strategies to prevent contamination using key methods of analysis and evaluation. - Presents modern alternatives for avoiding microbial spoilage and food degradation using preventative and intervention technologies - Provides key methods for addressing microbial contamination and preventing food borne illness through research and risk assessment analysis - Includes detailed information on bacterial contamination problems in different environmental environments and the methodologies to help solve those problems

Research and Technological Advances in Food Science

Author : Bhanu Prakash
Publisher : Academic Press
ISBN 13 : 0323859178
Total Pages : 498 pages
Book Rating : 4.3/5 (238 download)

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Book Synopsis Research and Technological Advances in Food Science by : Bhanu Prakash

Download or read book Research and Technological Advances in Food Science written by Bhanu Prakash and published by Academic Press. This book was released on 2021-11-30 with total page 498 pages. Available in PDF, EPUB and Kindle. Book excerpt: The reduction in nutritional quality of food due to microbial contamination is a problem faced by much of the developing world. To address contamination-related hunger and malnutrition, it is crucial to enforce quantitative and qualitative protection of agri-food commodities after harvesting, as well as to create low cost, rational strategies to protect post-harvest losses and nutritional properties of food products in a sustainable manner. Research and Technological Advances in Food Science provides readers with a systematic and in-depth understanding of basic and advanced concepts in food science and post-harvest technology, including the most up-to-date information about different natural food source sources (of microbial, plant, and animal origin) and their health benefits. It also highlights current research and technological advances in food science related to health, such as personalized food and nutrition, seafood nutraceuticals, meat processing and product development, microbial enzymes for the tenderization of meat, feruloylated oligosaccharides for human health, and the role of microbial antagonistic in post-harvest management of fruit. In addition, the book explores the role of modern tools and techniques such as instrumentation, nanotechnology, biotechnology, ultrasound in food processing and food-omics in food science. Research and Technological Advances in Food Science is an excellent resource for researchers, food scientists, biochemists, pharmacologists, nutritionists, policymakers, and students working in the food science domain. - Includes information about different natural sources of food (microbes, plants and animal origin), and their health benefits - Highlights current research and technological advances in food science related to health - Brings the role of microbial antagonistic, plant volatiles and technological advances in the post-harvest management of food commodities

Biofuel from Microbes and Plants

Author : Nitish Kumar
Publisher : CRC Press
ISBN 13 : 0429553560
Total Pages : 348 pages
Book Rating : 4.4/5 (295 download)

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Book Synopsis Biofuel from Microbes and Plants by : Nitish Kumar

Download or read book Biofuel from Microbes and Plants written by Nitish Kumar and published by CRC Press. This book was released on 2021-10-25 with total page 348 pages. Available in PDF, EPUB and Kindle. Book excerpt: Global concern for energy security and environmental protection has put great emphasis on the search for alternative energy sources, particularly for the transport sector. Biofuels have emerged as a highly promising source of alternative energy, and have drawn global research and development for their production using biomass. With the increasing worldwide demand for energy, along with the depletion of conventional fossil fuel reserves, there has been growing global interest in developing alternative sources of energy. There has also been concern in growing economies regarding energy security. Biofuels offer much promise on these frontiers. In addition to these factors, they also have a reduced environmental impact in comparison to fossil fuels. Biofuels from Microbes and Plants provides state-of-the-art information on the status of biofuel production and related aspects. Academics, researchers, engineers, and technologists will develop a greater understanding of the relevant concepts and solutions to the global issues related to achieving alternative energy applications for future energy security, as well as environmental sustainability in medium- and large-scale industries. Key Features Detailed overview of the alternative energy field and the role of biofuels as new energy sources Detailed accounts of the production of biodiesel from non-conventional bio-feedstocks such as algae, microbes, and vegetable oils Recent updates about biotechnological improvements of plant and microbial sources for biofuel production

Food Microbial Sustainability

Author : Arun Karnwal
Publisher : Springer Nature
ISBN 13 : 9819947847
Total Pages : 334 pages
Book Rating : 4.8/5 (199 download)

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Book Synopsis Food Microbial Sustainability by : Arun Karnwal

Download or read book Food Microbial Sustainability written by Arun Karnwal and published by Springer Nature. This book was released on 2023-09-23 with total page 334 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book reviews all important aspects of Microbial sustainability in food production and food safety with the aim of shedding new light on these microbes through combined understanding of traditional and novel paradigms. The book is divided into three sections, the first of which reinterprets fundamentals of food microbiology, examining the beneficial aspects of microorganisms in food and microbial responses from food environments and preservation. The second section discusses recent advances in understanding of the sustainable food production, covering, for example, agriculturally important microbes, farming microbes, and fermentation. A wide range of bio-factory issues in food production are also addressed, before turning attention to contemporary food safety approaches in the context of novel assessment methods for microbiological food characterization, improving food safety and food quality, etc. The final section is devoted to public health and its importance of microorganisms in food processing as well as the economic importance of microorganisms as this is also an increasingly important area as we move toward microbial research advances.

Nanomaterials from Renewable Resources for Emerging Applications

Author : Sandeep S. Ahankari
Publisher : CRC Press
ISBN 13 : 1000829731
Total Pages : 543 pages
Book Rating : 4.0/5 (8 download)

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Book Synopsis Nanomaterials from Renewable Resources for Emerging Applications by : Sandeep S. Ahankari

Download or read book Nanomaterials from Renewable Resources for Emerging Applications written by Sandeep S. Ahankari and published by CRC Press. This book was released on 2023-02-10 with total page 543 pages. Available in PDF, EPUB and Kindle. Book excerpt: Nanomaterials from Renewable Resources for Emerging Applications details developments in nanomaterials produced from renewable materials and their usage in food and packaging, energy conservation, and environmental applications. • Introduces fundamentals of nanomaterials from renewable resources, including processing and characterization. • Covers nanomaterials for applications in food and packaging, including nanocellulose, lignin- and chitosan-based nanomaterials, and nanostarch. • Discusses applications in energy conservation, such as supercapacitors, electrolyte membranes, energy storage devices, and insulation. • Describes environmental uses such as water remediation and purification and oil spill clean-ups. • Highlights advantages and challenges in commercialization of green nanoparticle-based materials. Equally beneficial to researchers and professionals, this book is aimed at readers across materials science and engineering, chemical engineering, chemistry, and related fields interested in sustainable engineering.

Fungal Pigments

Author : Laurent Dufossé
Publisher : MDPI
ISBN 13 : 303842787X
Total Pages : 141 pages
Book Rating : 4.0/5 (384 download)

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Book Synopsis Fungal Pigments by : Laurent Dufossé

Download or read book Fungal Pigments written by Laurent Dufossé and published by MDPI. This book was released on 2018-03-23 with total page 141 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book is a printed edition of the Special Issue "Fungal Pigments" that was published in JoF

Fermentation

Author : Bhavbhuti M. Mehta
Publisher : CRC Press
ISBN 13 : 1439853347
Total Pages : 402 pages
Book Rating : 4.4/5 (398 download)

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Book Synopsis Fermentation by : Bhavbhuti M. Mehta

Download or read book Fermentation written by Bhavbhuti M. Mehta and published by CRC Press. This book was released on 2012-04-12 with total page 402 pages. Available in PDF, EPUB and Kindle. Book excerpt: A large variety of food products all over the world are prepared by the fermentation of various raw materials. Fermentation: Effects on Food Properties explores the role of fermentation reactions in the chemical, functional, and sensory properties of food components as well as their effect on food component content and biological activity. Emphasizing the various chemical changes that take place during processing, both pre- and post-fermentation, the book explores: The complex microbial community in fermented foods The generation of the flavor and aroma compounds in fermented foods The effect of fermentation on the rheological properties and the color of foods The effect of fermentation on bioactivities of foods How microorganisms during fermentation can remove or detoxify antinutritional compounds in raw foods The fortification of products derived from fermentation processes and technical issues in the production and distribution of such foods Fermentation processes for cereals, legumes, vegetables, dairy products, seafood, and meat Food safety and adherence to the Hazard Analysis and Critical Control Points (HACCP) principles Mastering today’s art of fermentation processes requires detailed knowledge of food raw materials, microbiology, enzymology, chemistry/biochemistry, physics, engineering, and technology. This volume is an important starting point in understanding the process. Presented in concise, accessible chapters contributed by food experts, the book contains ample references to enhance further, more detailed exploration of this critical topic as we search for ways to enhance food quality for better health.

Bioprospecting of Microorganism-Based Industrial Molecules

Author : Sudhir P. Singh
Publisher : John Wiley & Sons
ISBN 13 : 1119717248
Total Pages : 452 pages
Book Rating : 4.1/5 (197 download)

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Book Synopsis Bioprospecting of Microorganism-Based Industrial Molecules by : Sudhir P. Singh

Download or read book Bioprospecting of Microorganism-Based Industrial Molecules written by Sudhir P. Singh and published by John Wiley & Sons. This book was released on 2021-12-13 with total page 452 pages. Available in PDF, EPUB and Kindle. Book excerpt: Discover a comprehensive and current overview of microbial bioprospecting written by leading voices in the field In Bioprospecting of Microorganism-Based Industrial Molecules, distinguished researchers and authors Sudhir P. Singh and Santosh Kumar Upadhyay deliver global perspectives of bioprospecting of biodiversity. The book covers diverse aspects of bioprospecting of microorganisms demonstrating biomass value of nutraceutical, pharmaceutical, biomedical, and bioenergetic importance. The authors present an amalgamation of translational research on bioresource utilization and ecological sustainability that will further the reader’s knowledge of the applications of different microbial diversity and reveal new avenues of research investigation. Readers will also benefit from: A thorough introduction to microbial biodiversity and bioprospecting An exploration of anti-ageing and skin lightening microbial products and microbial production of anti-cancerous biomolecules A treatment of UV protective compounds from algal biodiversity and polysaccharides from marine microalgal sources Discussions of microbial sources of insect toxic proteins and the role of microbes in bio-surfactants production Perfect for academics, scientists, researchers, graduate and post-graduate students working and studying in the areas of microbiology, food biotechnology, industrial microbiology, plant biotechnology, and microbial biotechnology, Bioprospecting of Microorganism-Based Industrial Molecules is an indispensable guide for anyone looking for a comprehensive overview of the subject.

Soft Chemistry and Food Fermentation

Author : Alexandru Mihai Grumezescu
Publisher : Academic Press
ISBN 13 : 0128112042
Total Pages : 548 pages
Book Rating : 4.1/5 (281 download)

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Book Synopsis Soft Chemistry and Food Fermentation by : Alexandru Mihai Grumezescu

Download or read book Soft Chemistry and Food Fermentation written by Alexandru Mihai Grumezescu and published by Academic Press. This book was released on 2017-07-18 with total page 548 pages. Available in PDF, EPUB and Kindle. Book excerpt: Soft Chemistry and Food Fermentation, Volume Three, the latest release in the Handbook of Food Bioengineering series is a practical resource that provides significant knowledge and new perspectives in food processing and preservation, promoting renewable resources by applying soft ecological techniques (i.e. soft chemistry). Fermentation represents a simple and very efficient way to preserve food in developing countries where other methods, depending on specialized instruments, are not available. Through processes of soft chemistry and fermentation, food ingredients can be produced with improved properties (such as pharmabiotics) able to promote health. - Includes the most recent scientific progress with proven biological, physical and chemical applications of the food engineering process to understand fermentation - Presents novel opportunities and ideas for developing and improving technologies in the food industry that are useful to researchers in food bioengineering - Provides eco-friendly approaches towards components, materials and technologies developed for improvements in food quality and stability - Includes valuable information useful to a wide audience interested in food chemistry and the bioremediation of new foods

Ingredients Extraction by Physicochemical Methods in Food

Author : Alexandru Mihai Grumezescu
Publisher : Academic Press
ISBN 13 : 0128112026
Total Pages : 640 pages
Book Rating : 4.1/5 (281 download)

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Book Synopsis Ingredients Extraction by Physicochemical Methods in Food by : Alexandru Mihai Grumezescu

Download or read book Ingredients Extraction by Physicochemical Methods in Food written by Alexandru Mihai Grumezescu and published by Academic Press. This book was released on 2017-07-26 with total page 640 pages. Available in PDF, EPUB and Kindle. Book excerpt: Ingredients Extraction by Physico-chemical Methods, Volume Four, the latest release in the Handbook of Food Bioengineering series, reveals the most investigated extraction methods of ingredients and their impact on the food industry. This resource describes types of ingredients that may be extracted through physico-chemical methods (i.e. specific plants, fruits, spices, etc.), along with their particularities to help readers understand their biological effect and solve research problems. The extraction methods of bioactive compounds and functional ingredients are discussed, along with information on green ingredient extraction strategies to help reduce harmful environmental and health effects. Extraction methods in this book can be applied for multiple purposes within the food industry, such as ingredients separation for food development, the purification and separation of toxic compounds from a food mixture, and the recovery of natural bioactive compounds. - Offers advanced knowledge and skills of physiochemical analysis for ingredient extraction - Presents various methods for food component analysis to evaluate structure function relations in changing environments - Discusses the importance of enzymes during processing and storage of foods - Includes methods to evaluate and enhance extraction, such as ultrasound, to produce novel foods more efficiently

Microbes for Natural Food Additives

Author : Ashok Kumar Nadda
Publisher : Springer Nature
ISBN 13 : 9811957118
Total Pages : 234 pages
Book Rating : 4.8/5 (119 download)

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Book Synopsis Microbes for Natural Food Additives by : Ashok Kumar Nadda

Download or read book Microbes for Natural Food Additives written by Ashok Kumar Nadda and published by Springer Nature. This book was released on 2023-01-01 with total page 234 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book provides all the aspects of microbes for food additives, and a detailed description of their different categories. The chapters provide a step-by-step overview of microbial food additives as enzymes, antioxidants, stabilizers, emulsifiers, organic acids, colorants, sweeteners, flavoring compounds that have been used commercially by industrialists. In addition, an emphasis on the use of microbes as therapeutic agents such as probiotics and enzymes have also been given in the respective chapters. Furthermore, the book also comprises the detailed description of legislation and policies for the use of microbial additives at large scale in different food industries. Therefore, this book provides a comprehensive, state of art updated literature which can be used by the food scientists, nutritionists, microbiologists and a health-conscious layman to check the food additive list on a product for a nutritious and safer food.

Microbial Enzymes and Metabolites for Health and Well-Being

Author : Ranjna Sirohi
Publisher : CRC Press
ISBN 13 : 1000888274
Total Pages : 191 pages
Book Rating : 4.0/5 (8 download)

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Book Synopsis Microbial Enzymes and Metabolites for Health and Well-Being by : Ranjna Sirohi

Download or read book Microbial Enzymes and Metabolites for Health and Well-Being written by Ranjna Sirohi and published by CRC Press. This book was released on 2023-06-07 with total page 191 pages. Available in PDF, EPUB and Kindle. Book excerpt: This up-to-date reference book discusses the synthesis, production, and application of various microbial enzymes and metabolites for health. Microorganisms like bacteria (lactic acid bacteria, Bacillus species), yeasts, and filamentous fungi have been globally exploited for their biotechnological applications. This book discusses ways to use them commercially. Chapters include the production of fibrinolytic enzymes, microbial lipases, bacteriocin production by lactic acid bacteria, and bioactives produced. It also covers microbial synthesis of alkaloids, terpenoids, and steroids. This book is useful for researchers, academicians, and industry experts in microbiology and biotechnology.