Microbial Vitamins And Carotenoids In Food Biotechnology

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Microbial Vitamins and Carotenoids in Food Biotechnology

Author : Syed Amir Ashraf
Publisher : Elsevier
ISBN 13 : 0443155291
Total Pages : 482 pages
Book Rating : 4.4/5 (431 download)

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Book Synopsis Microbial Vitamins and Carotenoids in Food Biotechnology by : Syed Amir Ashraf

Download or read book Microbial Vitamins and Carotenoids in Food Biotechnology written by Syed Amir Ashraf and published by Elsevier. This book was released on 2024-05-06 with total page 482 pages. Available in PDF, EPUB and Kindle. Book excerpt: In recent years, there has been a global surge in the production and application of vitamins and pigments in food and pharmaceuticals industries, leading to draw the attention of scientific communities to develop novel strategies to cope with world demand. Microbial vitamins and carotenoids in food biotechnology: Novel source and potential applications allow the audience to understand the current status of the biotechnological approaches used for the production of vitamins and carotenoids from microorganisms. The title provides important insights to understand the molecular mechanisms involved in microbial biosynthesis of vitamins and carotenoids. The chapters, all written by leading researchers from academia, help to put forward all the latest advancement concerning the production and applications of microbial vitamins and carotenoids. The book also provides the sustainable alternative to chemically synthesized compound and presents the wide coverage for the most promising sources of vitamins and carotenoids in food and pharmaceutical industries. This is a complete and unique resource beneficial for the scientific communities as well as food science and nutrition research students. - Thoroughly explores biotechnological approaches surrounding the production and application of microbial vitamins and carotenoids in food processing and manufacturing industries - Covers the major portion of novel source and various biotechnological approaches used for the production of various types of vitamins and carotenoids from microorganisms and their applications in food industry - Contains up-to-date information required for the formulations of new products or protocols for enhancing production of specific compounds

Industrial Biotechnology of Vitamins, Biopigments, and Antioxidants

Author : Erick J. Vandamme
Publisher : John Wiley & Sons
ISBN 13 : 3527681760
Total Pages : 578 pages
Book Rating : 4.5/5 (276 download)

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Book Synopsis Industrial Biotechnology of Vitamins, Biopigments, and Antioxidants by : Erick J. Vandamme

Download or read book Industrial Biotechnology of Vitamins, Biopigments, and Antioxidants written by Erick J. Vandamme and published by John Wiley & Sons. This book was released on 2016-03-07 with total page 578 pages. Available in PDF, EPUB and Kindle. Book excerpt: Vitamins are a group of physiologically very important, chemically quite complex organic compounds, that are essential for humans and animals. Some vitamins and other growth factors behave as antioxidants, while some can be considered as biopigments. As their chemical synthesis is laborious, their biotechnology-based synthesis and production via microbial fermentation has gained substantial interest within the last decades. Recent progress in microbial genetics and in metabolic engineering and implementation of innovative bioprocess technology has led to a biotechnology-based industrial production of many vitamins and related compounds. Divided into three sections, this volume covers: 1. water-soluble vitamins 2. fat-soluble vitamin compounds and 3. other growth factors, biopigments, and antioxidants. They are all reviewed systematically: from natural occurrence and assays, via biosynthesis, strain development, to industrially-employed biotechnological syntheses and applications.

Biotechnology of Vitamins, Pigments and Growth Factors

Author : Erick J. Vandamme
Publisher : Springer Science & Business Media
ISBN 13 : 9400911114
Total Pages : 440 pages
Book Rating : 4.4/5 (9 download)

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Book Synopsis Biotechnology of Vitamins, Pigments and Growth Factors by : Erick J. Vandamme

Download or read book Biotechnology of Vitamins, Pigments and Growth Factors written by Erick J. Vandamme and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 440 pages. Available in PDF, EPUB and Kindle. Book excerpt: Vitamins and related growth factors belong to the few chemicals with a positive appeal to most people; the name evokes health, vitality, fitness, strength . . . . each one of us indeed needs his daily intake of vitamins, which should normally be provided via a balanced and varied diet. However, current food habits or preferences, or food processing and preservation methods do not always assure a sufficient natural daily vitamin supply, even for a healthy human being; this is all the more true for stressed or sick individuals. Although modern society is seldom confronted with the notorious avitaminoses of the past, they do still occur frequently in overpopulated and poverty- and famine-struck regions in many parts of the world. Apart from their in-vivo nutritional-physiological roles as growth factors for man, animals, plants and micro-organisms, vitamin compounds are now being introduced increasingly as food/feed additives, as medical-therapeutical agents, as health-aids, and also as technical aids. Indeed, today an impressive number of processed foods, feeds, cosmetics, pharmaceuticals and chemicals contain extra added vitamins or vitamin-related compounds, and single or multivitamin preparations are commonly taken or prescribed. These reflections do indicate that there is an extra need for vitamin supply, other than that provided from plant and animal food resources. Most added vitamins are indeed now prepared chemically and/or biotechnologically via fermentation/bioconversion processes. Similarly, other related growth factors, provitamins, vitamin-like com pounds, i. e.

Dietary Reference Intakes for Vitamin C, Vitamin E, Selenium, and Carotenoids

Author : Institute of Medicine
Publisher : National Academies Press
ISBN 13 : 0309069491
Total Pages : 530 pages
Book Rating : 4.3/5 (9 download)

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Book Synopsis Dietary Reference Intakes for Vitamin C, Vitamin E, Selenium, and Carotenoids by : Institute of Medicine

Download or read book Dietary Reference Intakes for Vitamin C, Vitamin E, Selenium, and Carotenoids written by Institute of Medicine and published by National Academies Press. This book was released on 2000-08-27 with total page 530 pages. Available in PDF, EPUB and Kindle. Book excerpt: This volume is the newest release in the authoritative series of quantitative estimates of nutrient intakes to be used for planning and assessing diets for healthy people. Dietary Reference Intakes (DRIs) is the newest framework for an expanded approach developed by U.S. and Canadian scientists. This book discusses in detail the role of vitamin C, vitamin E, selenium, and the carotenoids in human physiology and health. For each nutrient the committee presents what is known about how it functions in the human body, which factors may affect how it works, and how the nutrient may be related to chronic disease. Dietary Reference Intakes provides reference intakes, such as Recommended Dietary Allowances (RDAs), for use in planning nutritionally adequate diets for different groups based on age and gender, along with a new reference intake, the Tolerable Upper Intake Level (UL), designed to assist an individual in knowing how much is "too much" of a nutrient.

The Technology of Vitamins in Food

Author : P. Berry Ottaway
Publisher : Springer Science & Business Media
ISBN 13 : 1461521319
Total Pages : 279 pages
Book Rating : 4.4/5 (615 download)

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Book Synopsis The Technology of Vitamins in Food by : P. Berry Ottaway

Download or read book The Technology of Vitamins in Food written by P. Berry Ottaway and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 279 pages. Available in PDF, EPUB and Kindle. Book excerpt: The last few years have seen a growing consumer awareness of nutrition and healthy eating in general. As a consequence, the food industry has become more concerned with the nutritional value of products and the maintenance of guaranteed micronutrient levels. While the food industry has the responsibility of producing foods that provide a realistic supply of nutrients, including vitamins, it is now also required to offer produce with a high degree of convenience and a long shelf life. Vitamins are relatively unstable, being affected by factors such as heat, light and other food components, but also by the processes needed to preserve the goods or to convert them into consumer products (such as pasteurization, sterilization, extrusion and irradiation). The result of these interactions may be a partial or total degradation of the vitamins. Food technology is concerned with both the maintenance of vitamin levels in foods and the restoration of the vitamin content to foods where losses have occurred. In addition, foods designed for special nutritional purposes, such as infant food and slimming goods, need to be enriched or fortified with vitamins and other micronutrients. This book reviews vitamins as ingredients of industrially manufactured food products. The technology of their production and use is covered from the food technologist's and engineer's points of view. Detailed coverage is also provided of other technical aspects such as analysis, stability and the use of vitamins as food technological aids.

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

Microbial Processes and Products

Author : José-Luis Barredo
Publisher : Springer Science & Business Media
ISBN 13 : 1592598471
Total Pages : 514 pages
Book Rating : 4.5/5 (925 download)

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Book Synopsis Microbial Processes and Products by : José-Luis Barredo

Download or read book Microbial Processes and Products written by José-Luis Barredo and published by Springer Science & Business Media. This book was released on 2008-02-05 with total page 514 pages. Available in PDF, EPUB and Kindle. Book excerpt: The development of biotechnology over the last 20 years, and particularly the use of recombinant DNA techniques, has rapidly expanded the opportu- ties for human benefits from living resources. Efforts to reduce pollution, p- vent environmental damage, combat microbial infection, improve food production, and so on can each involve fermentation or the environmental - lease of microorganisms. Many products of fermentation technology, such as alcoholic beverages, bread, antibiotics, amino acids, vitamins, enzymes, and others, have been influenced by the progress of recombinant DNA techniques. The development of new products or the more efficient manufacturing of those already being produced often involve the use of microorganisms as cell fac- ries for many productions and biotransformations. Microbial Processes and Products is intended to provide practical expe- mental laboratory procedures for a wide range of processes and products me- ated by microorganisms. Although not an exhaustive treatise, it provides a detailed “step-by-step” description of the most recent developments in such applied biotechnological processes. The detailed protocols we provide are cross-referenced in the Notes section, contain critical details, lists of problems and their troubleshooting, as well as safety recommendations that may not n- mally appear in journal articles and can be particularly useful for those un- miliar with specific techniques.

Food Carotenoids

Author : Delia B. Rodriguez-Amaya
Publisher : Wiley-Blackwell
ISBN 13 : 9781118864425
Total Pages : 328 pages
Book Rating : 4.8/5 (644 download)

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Book Synopsis Food Carotenoids by : Delia B. Rodriguez-Amaya

Download or read book Food Carotenoids written by Delia B. Rodriguez-Amaya and published by Wiley-Blackwell. This book was released on 2015-11-02 with total page 328 pages. Available in PDF, EPUB and Kindle. Book excerpt: Carotenoids were first studied as natural pigments, then as precursors of vitamin A, and then as bioactive compounds against chronic diseases. These compounds have been and continue to be the subject of intense research worldwide, now with an expanded scope. Food Carotenoids: Chemistry, Biology and Technology gathers all the important information about these major compounds which impact both food quality and human health. It integrates in one volume various aspects of food carotenoids, such as: -Structures and physicochemical properties -Biosynthetic pathways and metabolism -Analysis and composition of foods -Stability and reactions during processing -Commercial production as food colorants and precursors of aroma compounds -Bioavailability and health benefits Having worked with carotenoids in various aspects for 44 years, Delia Rodriguez-Amaya is uniquely placed to pass on her wealth of knowledge in this field. This book will serve as solid background information for professionals in Food Science, Food Technology, Nutrition, Agriculture, Biology, Chemistry and Medical Sciences, whether in the academe, industry, governmental and non-governmental agencies.

Fundamentals of Food Biotechnology

Author : Byong H. Lee
Publisher : John Wiley & Sons
ISBN 13 : 1118384938
Total Pages : 544 pages
Book Rating : 4.1/5 (183 download)

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Book Synopsis Fundamentals of Food Biotechnology by : Byong H. Lee

Download or read book Fundamentals of Food Biotechnology written by Byong H. Lee and published by John Wiley & Sons. This book was released on 2014-12-01 with total page 544 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food biotechnology is the application of modern biotechnological techniques to the manufacture and processing of food, for example through fermentation of food (which is the oldest biotechnological process) and food additives, as well as plant and animal cell cultures. New developments in fermentation and enzyme technological processes, molecular thermodynamics, genetic engineering, protein engineering, metabolic engineering, bioengineering, and processes involving monoclonal antibodies, nanobiotechnology and quorum sensing have introduced exciting new dimensions to food biotechnology, a burgeoning field that transcends many scientific disciplines. Fundamentals of Food Biotechnology, 2nd edition is based on the author’s 25 years of experience teaching on a food biotechnology course at McGill University in Canada. The book will appeal to professional food scientists as well as graduate and advanced undergraduate students by addressing the latest exciting food biotechnology research in areas such as genetically modified foods (GMOs), bioenergy, bioplastics, functional foods/nutraceuticals, nanobiotechnology, quorum sensing and quenching. In addition, cloning techniques for bacterial and yeast enzymes are included in a “New Trends and Tools” section and selected references, questions and answers appear at the end of each chapter. This new edition has been comprehensively rewritten and restructured to reflect the new technologies, products and trends that have emerged since the original book. Many new aspects highlight the short and longer term commercial potential of food biotechnology.

Food Science and Food Biotechnology

Author : Gustavo F. Gutierrez-Lopez
Publisher : CRC Press
ISBN 13 : 0203009533
Total Pages : 360 pages
Book Rating : 4.2/5 (3 download)

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Book Synopsis Food Science and Food Biotechnology by : Gustavo F. Gutierrez-Lopez

Download or read book Food Science and Food Biotechnology written by Gustavo F. Gutierrez-Lopez and published by CRC Press. This book was released on 2003-02-26 with total page 360 pages. Available in PDF, EPUB and Kindle. Book excerpt: This groundbreaking book provides a balanced and organized discussion of the interactions of food science and biotechnology at the molecular and industrial levels. Carefully selected and reviewed contributions stress the aspects of modern bioprocessing, analysis, and quality control that are common to both food science and biotechnology. The detail

Fermentation and Algal Biotechnologies for the Food, Beverage and Other Bioproduct Industries

Author : James Chukwuma Ogbonna
Publisher : CRC Press
ISBN 13 : 1000550885
Total Pages : 333 pages
Book Rating : 4.0/5 (5 download)

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Book Synopsis Fermentation and Algal Biotechnologies for the Food, Beverage and Other Bioproduct Industries by : James Chukwuma Ogbonna

Download or read book Fermentation and Algal Biotechnologies for the Food, Beverage and Other Bioproduct Industries written by James Chukwuma Ogbonna and published by CRC Press. This book was released on 2022-05-10 with total page 333 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book covers a range of important topics on dairy and fermented foods and microalgae biotechnologies for food, beverage and bioproduct industries. The topics range from traditionally fermented African foods, fermentation technologies for large-scale industrial enzyme production to microalgae cultivation and nutraceuticals in Africa, etc. The editors provide detailed information on approaches towards harnessing indigenous bioresources for food and nutrition security, climate change adaptation, industrial enzyme production, environmental remediation and healthcare delivery. The book will be useful reference material for scientists and researchers working in the field of dairy and food biotechnology, fermentation technology, enzyme biotechnology, algal biotechnology and cultivation systems, biofuels and other bioproducts from algal biomass and underutilized and novel African food sources. Emphasizes recent advances in biotechnologies that could ameliorate the high-level global food insecurity through fermentation technologies applicable to traditional African indigenous and underutilized novel foods, algal biotechnology and value-added bioproducts Provides detailed information on how to harness indigenous bioresources including microalgae for food and nutrition security, climate change adaptation, industrial enzyme production, environmental remediation and healthcare delivery Introduces new frontiers in the area of large-scale enzyme production using fermentation biotechnologies and their applications in the food and beverage industries Discusses current biotechnologies applicable in the food, beverage and bioproduct industries James Chukwuma Ogbonna, Ph.D., is a Professor of Microbiology and Biotechnology, and Director, National Biotechnology Development Agency, South East Zonal Biotechnology Centre, University of Nigeria, Nsukka, Nigeria. Sylvia Uzochukwu, Ph.D., is a Professor of Food Science and Biotechnology, and Director, Biotechnology Centre, Federal University, Oye-Ekiti, Nigeria. Emeka Godfrey Nwoba, Ph.D., is a research scholar at the Algae Research & Development Centre, Murdoch University, Western Australia. Charles Oluwaseun Adetunji, Ph.D., is an Associate Professor of Microbiology and Biotechnology, and Director of Intellectual Property and Technology Transfer, Edo State University Uzairue, Nigeria. Nwadiuto (Diuoto) Esiobu, Ph.D., is a Professor of Microbiology and Biotechnology at Florida Atlantic University, Boca Raton, FL, USA, and the President and Founder of Applied Biotech Inc. and ABINL, Abuja, Nigeria. Abdulrazak B. Ibrahim, Ph.D., is a Capacity Development Expert at the Forum for Agricultural Research in Africa (FARA), and Associate Professor of Biochemistry, Ahmadu Bello University, Zaria, Nigeria. Benjamin Ewa Ubi, Ph.D., is a Professor of Plant Breeding and Biotechnology and Director, Biotechnology Research and Development Centre, Ebonyi State University, Abakaliki, Nigeria.

Bioenhancement and Fortification of Foods for a Healthy Diet

Author : Octavio Paredes-López
Publisher : CRC Press
ISBN 13 : 1000615456
Total Pages : 316 pages
Book Rating : 4.0/5 (6 download)

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Book Synopsis Bioenhancement and Fortification of Foods for a Healthy Diet by : Octavio Paredes-López

Download or read book Bioenhancement and Fortification of Foods for a Healthy Diet written by Octavio Paredes-López and published by CRC Press. This book was released on 2022-08-08 with total page 316 pages. Available in PDF, EPUB and Kindle. Book excerpt: Bioenhancements of cereal and dairy compositions can play an important role in healthy diets. The latest addition to the new Food Biotechnology and Engineering series, Bioenhancement and Fortification of Foods for a Healthy Diet covers the technological and nutritional aspects of the compositions of cereals, dairy products, vegetables, and fruits. The book demonstrates real developments in food technology and reviews current knowledge in the biotechnological processing and bioenhancement of food. Key Features: Promotes the use of iron-containing nanoadditive in bakery and confectionary Explains the use of food additives for enrichment of butter mixtures Covers the use of artichoke powder and buckwheat bran in diabetic bakery products Describes the use of milk proteins in the technology of bakery products Proposes the use of spice compositions for sour milk products Organized in five parts, Bioenhancement and Fortification of Foods for a Healthy Diet addresses bakery and confectionery products, technologies for cereals enhancement, technologies for dairy products enhancement, food supplements, and finally, new technology processes. The book is an aide to food scientists and engineers contributing to the development of high-quality food products. Also available in the Food Biotechnology and Engineering series: Volatile Compounds Formation in Specialty Beverages, edited by Felipe Richter Reis and Caroline Mongruel Eleutério dos Santos (ISBN: 9780367631901) Native Crops in Latin America: Biochemical, Processing, and Nutraceutical Aspects, edited by Ritva Repo-Carrasco-Valencia and Mabel C. Tomás (ISBN: 9780367531409) For a complete list of books in this series, please visit our website at: https://www.routledge.com/Food-Biotechnology-and-Engineering/book-series/CRCFOOBIOENG

Sequencing Technologies in Microbial Food Safety and Quality

Author : Devarajan Thangardurai
Publisher : CRC Press
ISBN 13 : 1000376397
Total Pages : 501 pages
Book Rating : 4.0/5 (3 download)

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Book Synopsis Sequencing Technologies in Microbial Food Safety and Quality by : Devarajan Thangardurai

Download or read book Sequencing Technologies in Microbial Food Safety and Quality written by Devarajan Thangardurai and published by CRC Press. This book was released on 2021-04-14 with total page 501 pages. Available in PDF, EPUB and Kindle. Book excerpt: Molecular landscape for food safety analysis is rapidly revolutionizing because of high resolution and value added resulting analysis of next-generation sequencing (NGS) approaches. These modern sequencing technologies drive worldwide advancements in food safety and quality. Sequencing Technologies in Microbial Food Safety and Quality reviews several practices in that NGS contributes to foodborne pathogens functional characterization, management and control. This book focuses on potential uses of sequencing technologies in microbial food safety and quality and highlights present challenges in the food industry. Key Features: Application of whole genome sequencing technologies in disease diagnostics, surveillance, transmission, and outbreak investigation in food sector Impact of sequencing tools in the area of food microbiology Recent advances in genomic DNA sequencing of microbial species from single cells Microbial bioinformatics resources for food microbiology High-throughput insertion tracking by deep sequencing for the analysis of food pathogens This book includes contributions from experts who have manipulated sequencing tools in relation to microbial food safety and quality. Presenting comprehensive details about NGS approaches in food science, this book is an updated and reliable reference for food scientists, nutritionists, food product investigators to study and implement the sequencing technologies for developing quality and safe food. This book would also serve as informative resource for food industry officials, government researchers, food science or food nutrition students who seek comprehensive knowledge about the role of emerging sequencing technologies in revolutionizing the food industry.

Nutraceutical and Functional Food Components

Author : Charis M. Galanakis
Publisher : Academic Press
ISBN 13 : 0323850537
Total Pages : 633 pages
Book Rating : 4.3/5 (238 download)

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Book Synopsis Nutraceutical and Functional Food Components by : Charis M. Galanakis

Download or read book Nutraceutical and Functional Food Components written by Charis M. Galanakis and published by Academic Press. This book was released on 2021-10-24 with total page 633 pages. Available in PDF, EPUB and Kindle. Book excerpt: Nutraceutical and Functional Food Components: Effects of Innovative Processing Techniques, Second Edition highlights the impact of recent food industry advances on the nutritional value, functional properties, applications, bioavailability, and bioaccessibility of food components. This second edition also assesses shelf-life, sensory characteristics, and the profile of food products. Covering the most important groups of food components, including lipids, proteins, peptides and amino acids, carbohydrates, dietary fiber, polyphenols, carotenoids, vitamins, aromatic compounds, minerals, glucosinolates, enzymes, this book addresses processing methods for each. Food scientists, technologists, researchers, nutritionists, engineers and chemists, agricultural scientists, other professionals working in the food industry, as well as students studying related fields, will benefit from this updated reference. - Focuses on nutritional value, functional properties, applications, bioavailability and bioaccessibility of food components - Covers food components by describing the effects of thermal and non-thermal technologies - Addresses shelf-life, sensory characteristics and health claims

Microbial Carotenoids

Author : Carlos Barreiro
Publisher : Humana
ISBN 13 : 9781493993802
Total Pages : 343 pages
Book Rating : 4.9/5 (938 download)

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Book Synopsis Microbial Carotenoids by : Carlos Barreiro

Download or read book Microbial Carotenoids written by Carlos Barreiro and published by Humana. This book was released on 2019-08-28 with total page 343 pages. Available in PDF, EPUB and Kindle. Book excerpt: In this volume, expert researchers in the field detail the most up-to-date methods commonly used to study and produce carotenoids. These include methods on the manipulation and metabolic engineering of carotenoid producing microalgae and bacteria, including Corynebacterium glutamicum, Rhodopseudomonas palustris and radio-tolerant bacteria; in addition to fungi, as the beta-carotene producing Blakeslea trispora and Mucor circinelloides or the lycopene producing Blakeslea trispora; and the heterobasidiomycetous yeast producing xanthophylls Xanthophyllomyces dendrorhous (Phaffia rhodozyma) and the engineered yeast Pichia pastoris. Additionally, three overview chapters on the advancement of Biotechnology and carotenoid production are included. Written in the highly successful Methods in Molecular Biology series format, chapters include introductions to their respective topics, lists of the necessary materials and reagents, step-by-step, readily reproducible laboratory protocols, and key tips on troubleshooting and avoiding known pitfalls. Authoritative and cutting-edge, Microbial Carotenoids: Methods and Protocols provides practical experimental laboratory procedures for a wide range of carotenoids producing microorganisms, aiming to ensure successful results in the further study of this vital field.

Carotenoids: Structure and Function in the Human Body

Author : Muhammad Zia-Ul-Haq
Publisher : Springer Nature
ISBN 13 : 3030464598
Total Pages : 862 pages
Book Rating : 4.0/5 (34 download)

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Book Synopsis Carotenoids: Structure and Function in the Human Body by : Muhammad Zia-Ul-Haq

Download or read book Carotenoids: Structure and Function in the Human Body written by Muhammad Zia-Ul-Haq and published by Springer Nature. This book was released on 2021-02-17 with total page 862 pages. Available in PDF, EPUB and Kindle. Book excerpt: Plants produce chemicals as part of their normal metabolic activities. These include primary metabolites found in all plants, such as sugars and fats, as well as secondary metabolites, which can have therapeutic effects in humans and be refined to produce drugs. Plants synthesize a bewildering variety of phytochemicals, but most are derivatives of a few biochemical motifs. Numerous herbal-derived substances have been evaluated for their therapeutic potential. These include alkaloids, coumarins, saponins, plant pigments and flavonoids. Flavonoids, carotenoids and anthocyanins are probably the best known of these substances due to their antioxidant properties. Carotenoids: Structure and Function in the Human Body presents comprehensive coverage of carotenoids. The text covers the scientific literature and clinical significance of this organic pigment, with an emphasis on its therapeutic potential. The authors approach carotenoids from a range of perspectives, from their structural and physicochemical properties to their distribution in nature, interaction with the human metabolism, and use as a coloring agent in various products. The intake, metabolism and secretion of anthocyanins in the human body are covered in-depth, as are the biosynthetic pathways through which these compounds are synthesized in the natural system. Factors affecting stability and extraction are listed, and health-related uses and biological activities are covered in great detail. Present and future trends in carotenoid research are also presented. This book provides a solid background in carotenoids for researchers and professionals in food science, food technology, nutrition, biology, chemistry and medical sciences.

Microbial Carotenoids from Fungi

Author : Jos -Luis Barredo
Publisher : Humana Press
ISBN 13 : 9781493960613
Total Pages : 304 pages
Book Rating : 4.9/5 (66 download)

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Book Synopsis Microbial Carotenoids from Fungi by : Jos -Luis Barredo

Download or read book Microbial Carotenoids from Fungi written by Jos -Luis Barredo and published by Humana Press. This book was released on 2016-05-01 with total page 304 pages. Available in PDF, EPUB and Kindle. Book excerpt: This Methods in Molecular Biology volume offers detailed instructions for the latest methods which are commonly used to study microbial carotenoids, offering materials and reagents lists, reproducible laboratory protocols, troubleshooting tips and pitfalls."