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Microbial Production of Food Ingredients, Enzymes and Nutraceuticals

Microbial Production of Food Ingredients, Enzymes and Nutraceuticals

          
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About the Book

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.
About the Author: Brian McNeil is Professor of Microbiology at the University of Strathclyde, UK. His main research interests lie in trying to understand the relationship between the environment of microbial animal cells in industrial bioprocesses (the fermenter or bioreactor) and the behavior of the cells.
David Archer is Professor of Microbial Biochemistry at the University of Nottingham, UK.
Dr. Ioannis Giavasis is Lecturer of Food Microbiology & Biotechnology in the Department of Food Technology at the Technological Educational Institute of Larissa, Greece. His research activity and interests cover the areas of food and industrial microbiology and biotechnology, such as food safety and spoilage, food preservation with novel/mild methods and production of low-processed foods and survival of food pathogens under different conditions.
Linda Harvey is Reader at the Strathclyde Institute of Pharmacy and Biomedical Sciences at the University of Strathclyde, UK. She is also Head of Biomedical Sciences Teaching.


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Product Details
  • ISBN-13: 9780857093431
  • Publisher: Woodhead Publishing
  • Publisher Imprint: Woodhead Publishing
  • Depth: 38
  • Language: English
  • Returnable: N
  • Spine Width: 35 mm
  • Width: 156 mm
  • ISBN-10: 0857093436
  • Publisher Date: 21 Mar 2013
  • Binding: Hardback
  • Height: 234 mm
  • No of Pages: 656
  • Series Title: Woodhead Publishing Food Science, Technology and Nutrition
  • Weight: 1069 gr


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