Del 5 - Handbook of Food Bioengineering

Microbial Production of Food Ingredients and Additives

Häftad, Engelska, 2017

Av Alexandru Mihai Grumezescu, Alina Maria Holban

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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

Produktinformation

Utgivningsdatum2017-08-03
Mått191 x 235 x 27 mm
Vikt1 060 g
FormatHäftad
SpråkEngelska
SerieHandbook of Food Bioengineering
Antal sidor518
FörlagElsevier Science
ISBN9780128115206

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Dr. Grumezescu is Assistant Professor at the Department of Science and Engineering of Oxide Materials and Nanomaterials, in the Faculty of Applied Chemistry and Materials Science, with a second affiliation to the Faculty of Medical Engineering, at the Politehnica University of Bucharest in Romania. He is an experienced and oft-published researcher and editor in the field of nano and biomaterials, and he is the Editor-in-Chief of three journals: Biointerface Research in Applied Chemistry, Letters and Applied NanoBioScience, and Biomaterials and Tissue Engineering Bulletin. He also serves as editor or guest editor for several notable journals. Dr. Grumezescu has published 150 peer-reviewed papers, 20 book chapters, 6 co-authored books and 11 edited books. Alina-Maria Holban is a lecturer in Microbiology and Immunology, at the Faculty of Biology, University of Bucharest; and associate researcher at the University Politehnica of Bucharest, Romania. Her primary area of research is the development of bionanomaterials with antimicrobial applications. Dr. Holban has published 75 papers in peer-reviewed journals, 42 conference/symposia proceedings, and has edited more than 21 edited books.

1. Microbial production of added-value ingredients: state of the art2. Phytase as a diet ingredient: From microbial production to its applications in food and feed industry3. Current trends and future prospects of prebiotics as therapeutic food4. Food ingredients synthesized by lactic acid bacteria5. Microbial diversity and flavor quality of fermented beverages6. Prebiotic and symbiotic foods7. Production, Use and Prospects of Microbial Food Colourants 8. Biopolymer produced by the lactic acid bacteria; production and practical application 9. Microbial Production of Low Calorie Sugars10. Microbial production of itaconic acid11. Microbial Production of Secondary Metabolites as Food Ingredients12. Microbial Polysaccharides as Food Ingredients13. Xanthan: biotechnological production and applications14. Designer foods: Scope for enrichment with microbe-sourced antioxidants15. Monitoring of Microbial Activity in Real-Time