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Author: JulianoLemos Bicas
Publisher:
ISBN: 9781681082660
Category :
Languages : en
Pages :
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Book Description
Increasing public health concern about healthy lifestyles has sparked a greater demand among consumers for healthy foods. Natural ingredients and environmental friendly food production and processing chains are more aligned to meeting the demand for healthy food. There is a wide array of food additives and chemicals that have nutritional value. The biotechnological food production processes, therefore, vary for different types of food chemicals and ingredients accordingly. Biotechnological Production of Natural Ingredients for Food Industry explains the main aspects of the production of food ingredients from biotechnological sources. The book features 12 chapters which cover the processes for producing and adding a broad variety of food additives and natural products, such as sweeteners, amino acids, nucleotides, organic acids, vitamins, nutraceuticals, aromatic (pleasant smelling) compounds, colorants, edible oils, hydrocolloids, antimicrobial compounds, biosurfactants and food enzymes. Biotechnological Production of Natural Ingredients for Food Industry is a definitive reference for students, scientists, researchers and professionals seeking to understand the biotechnology of food additives and functional food products, particularly those involved in courses or activities in the fields of food science and technology, food chemistry, food biotechnology, food engineering, bioprocess engineering, biotechnology, applied microbiology and nutrition.
Author: JulianoLemos Bicas
Publisher:
ISBN: 9781681082660
Category :
Languages : en
Pages :
Get Book
Book Description
Increasing public health concern about healthy lifestyles has sparked a greater demand among consumers for healthy foods. Natural ingredients and environmental friendly food production and processing chains are more aligned to meeting the demand for healthy food. There is a wide array of food additives and chemicals that have nutritional value. The biotechnological food production processes, therefore, vary for different types of food chemicals and ingredients accordingly. Biotechnological Production of Natural Ingredients for Food Industry explains the main aspects of the production of food ingredients from biotechnological sources. The book features 12 chapters which cover the processes for producing and adding a broad variety of food additives and natural products, such as sweeteners, amino acids, nucleotides, organic acids, vitamins, nutraceuticals, aromatic (pleasant smelling) compounds, colorants, edible oils, hydrocolloids, antimicrobial compounds, biosurfactants and food enzymes. Biotechnological Production of Natural Ingredients for Food Industry is a definitive reference for students, scientists, researchers and professionals seeking to understand the biotechnology of food additives and functional food products, particularly those involved in courses or activities in the fields of food science and technology, food chemistry, food biotechnology, food engineering, bioprocess engineering, biotechnology, applied microbiology and nutrition.
Author: Wilfried Schwab
Publisher: Springer
ISBN: 3319679031
Category : Technology & Engineering
Languages : en
Pages : 316
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Book Description
This text comprehensively covers the analysis, enzymology, physiology and genetics of valuable natural products used in the food industry that are attractive targets for biotechnological production. The focus is on the recent advances made to achieve this goal. This unique work is the first book to focus on biotechnological production of important natural products in food additives, fragrances and flavorings, and other bioactive compounds in food. The chapters offer a deep insight into modern research and the development of low molecular weight natural products. Biotechnology of Natural Products covers products in the Phenolic, Terpenoid, and Alkaloid categories, providing a full overview of the biotechnology of food additives and other low molecular weight natural products. Gene clustering and the evolution of pathways are covered, as well as future perspectives on the topic. Due to limited oil resources and increasing consumer demand for naturalness, bioprocesses are increasingly needed to meet these requirements. Novel sophisticated technologies have facilitated the elucidation of new chemical molecules, their biosynthetic pathways and biological functions. This book provides researchers with a full overview of the technologies and processes involved in the biotechnology of natural products.
Author: Juliano Lemos Bicas
Publisher: Bentham Science Publishers
ISBN: 1681082659
Category : Science
Languages : en
Pages : 512
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Book Description
Increasing public health concern about healthy lifestyles has sparked a greater demand among consumers for healthy foods. Natural ingredients and environmental friendly food production and processing chains are more aligned to meeting the demand for healthy food. There is a wide array of food additives and chemicals that have nutritional value. The biotechnological food production processes, therefore, vary for different types of food chemicals and ingredients accordingly. Biotechnological Production of Natural Ingredients for Food Industry explains the main aspects of the production of food ingredients from biotechnological sources. The book features 12 chapters which cover the processes for producing and adding a broad variety of food additives and natural products, such as sweeteners, amino acids, nucleotides, organic acids, vitamins, nutraceuticals, aromatic (pleasant smelling) compounds, colorants, edible oils, hydrocolloids, antimicrobial compounds, biosurfactants and food enzymes. Biotechnological Production of Natural Ingredients for Food Industry is a definitive reference for students, scientists, researchers and professionals seeking to understand the biotechnology of food additives and functional food products, particularly those involved in courses or activities in the fields of food science and technology, food chemistry, food biotechnology, food engineering, bioprocess engineering, biotechnology, applied microbiology and nutrition.
Author: Alexandru Mihai Grumezescu
Publisher: Academic Press
ISBN: 0128114959
Category : Technology & Engineering
Languages : en
Pages : 508
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Book Description
Advances in Biotechnology for Food Industry, Volume Fourteen in the Handbook of Food Bioengineering series, provides recent insight into how biotechnology impacts the global food industry and describes how food needs are diverse, requiring the development of innovative biotechnological processes to ensure efficient food production worldwide. Many approaches were developed over the last 10 years to allow faster, easier production of widely used foods, food components and therapeutic food ingredients. This volume shows how biotechnological processes increase production and quality of food products, including the development of anti-biofilm materials to decrease microbial colonization in bioreactors and food processing facilities. Presents basic to advanced technological applications in food biotechnology Includes various scientific techniques used to produce specific desired traits in plants, animals and microorganisms Provides scientific advances in food processing and their impact on the environment, human health and food safety Discusses the development of controlled co-cultivations for reproducible results in fermentation processes in food biotechnology
Author: Israel Goldberg
Publisher: Springer Science & Business Media
ISBN: 9780442002725
Category : Science
Languages : en
Pages : 596
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Book Description
Reviews the successful cases of developing food ingredients by biotechnological processes, as a sort of catalogue for people in the food industry. Describes the production of proteins, vitamins, enzymes, flavors, colors, and other ingredients, using traditional, genetic-engineering, and entirely new technologies. Chapters discuss the various products and sources, methodologies, and regulation. Annotation copyrighted by Book News, Inc., Portland, OR
Author: Brian McNeil
Publisher: Elsevier
ISBN: 0857093541
Category : Technology & Engineering
Languages : en
Pages : 656
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Book Description
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
Author: Gustavo Molina
Publisher: John Wiley & Sons
ISBN: 1119434327
Category : Technology & Engineering
Languages : en
Pages : 532
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Book Description
Presents the many recent innovations and advancements in the field of biotechnological processes This book tackles the challenges and potential of biotechnological processes for the production of new industrial ingredients, bioactive compounds, biopolymers, energy sources, and compounds with commercial/industrial and economic interest by performing an interface between the developments achieved in the recent worldwide research and its many challenges to the upscale process until the adoption of commercial as well as industrial scale. Bioprocessing for Biomolecules Production examines the current status of the use and limitation of biotechnology in different industrial sectors, prospects for development combined with advances in technology and investment, and intellectual and technical production around worldwide research. It also covers new regulatory bodies, laws and regulations, and more. Chapters look at biological and biotechnological processes in the food, pharmaceutical, and biofuel industries; research and production of microbial PUFAs; organic acids and their potential for industry; second and third generation biofuels; the fermentative production of beta-glucan; and extremophiles for hydrolytic enzymes productions. The book also looks at bioethanol production from fruit and vegetable wastes; bioprocessing of cassava stem to bioethanol using soaking in aqueous ammonia pretreatment; bioprospecting of microbes for bio-hydrogen production; and more. Provides up to date information about the advancements made on the production of important biotechnological ingredients Complete visualization of the general developments of world research around diverse products and ingredients of technological, economic, commercial and social importance Investigates the use and recovery of agro-industrial wastes in biotechnological processes Includes the latest updates from regulatory bodies for commercialization feasibility Offering new products and techniques for the industrial development and diversification of commercial products, Bioprocessing for Biomolecules Production is an important book for graduate students, professionals, and researchers involved in food technology, biotechnology; microbiology, bioengineering, biochemistry, and enzymology.
Author: BIOTOL
Publisher: Butterworth-Heinemann
ISBN: 1483294455
Category : Technology & Engineering
Languages : en
Pages : 312
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Book Description
A thorough examination of the ways in which recent biotechnological developments have led to improvements in food processing. Deals with biotechnology based processes currently in use by or available to the food industry. Building on a series of case studies selected to illustrate the diversity of applications it clearly shows that biotechnology can and will benefit the food industry. The need for a cost-effective training scheme for new and existing staff at all levels has been met by the University of Greenwich (formerly Thames Polytechnic) and the Open University of the Netherlands. As part of the European Community Education and Technology Training initiative (COMETT) and in conjunction with a number of other leading UK and European universities, they have developed BIOTOL, a training scheme in biotechnology using open learning materials, which will provide tailor-made courses, flexible in content, pace and place.
Author: Ray Underwood
Publisher: Scientific e-Resources
ISBN: 1839472529
Category :
Languages : en
Pages : 348
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Book Description
Bioprocessing has been used for a long time in the production of food. In fact, as early as 3,500 B.C., Sumerian brewers were using bioprocessing to create a popular beverage many drinkers still enjoy today. Bioprocessing, as the name suggests, uses living organisms and their components in the creation of new products. Bioprocessing is often used to manufacture pharmaceuticals, sustainable materials, alternative fuels, and even many of the foods we enjoy. Biotechnology as applied to food processing in most developing countries makes use of microbial inoculants to enhance properties such as the taste, aroma, shelf-life, texture and nutritional value of foods. The process whereby micro-organisms and their enzymes bring about these desirable changes in food materials is known as fermentation. Fermentation processing is also widely applied in the production of microbial cultures, enzymes, flavours, fragrances, food additives and a range of other high value-added products. These high value products are increasingly produced in more technologically advanced developing countries for use in their food and non-food processing applications. Many of these high value products are also imported by developing countries for use in their food-processing applications. Food, food-biocatalists and bioprocessing industries face great challenges in order to develop and establish systems to develop high quality, safety foods, as well as feeds and other industrial goods, environmentally acceptable and in a sustainable way. The text is supported by numerous clear informative diagrams. The book would be highly useful to the postgraduate students and researchers of applied biology, biotechnology, microbiology and biochemical engineering.
Author: Madan L. Verma
Publisher: Elsevier
ISBN: 0444643249
Category : Technology & Engineering
Languages : en
Pages : 508
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Book Description
Biotechnological Production of Bioactive Compounds provides insights on the most recent innovations, trends, concerns, solutions and practical challenges encountered in the fields of enzyme technology and nanobiotechnology for the production of bioactive materials with extra health benefits. As nanobiotechnology has improved the bioactive extraction process significantly, many bioactives, including bioflavonoids, omega-3 fatty acids, biopigments and low calorie sugar substitutes are a pivotal part of the food industry. The book highlights the production of extra health benefits “bioactives’’ from plants and microbes and explains how the extraction efficiency of bioactives molecules improves significantly with the recent advances in nanobiotechnology. Researchers in the fields of biochemical engineering, biotechnology, bioremediation, environmental sustainability and those in pharma industries will find the information in this book very helpful and illuminating. Outlines technological advances in bioactives extraction Covers bioflavonoids, biopigments, omega-3-fatty acids and low sugar substitutes Explains the mechanisms of Green cargo (biogenic nanoparticles) for the delivery of bioactive molecules
