Alexandru Mihai Grumezescu,
Alina Maria Holban
Elsevier Science
e druk, 2017
9780128113721
Food Biosynthesis
Specificaties
Paperback, blz.
|
Engels
Elsevier Science |
e druk, 2017
ISBN13: 9780128113721
Rubricering
Onderdeel van serie
Handbook of Food Bioengineering
Levertijd ongeveer 8 werkdagen
Samenvatting
Food Biosynthesis, Volume One in the Handbook of Food Bioengineering series, describes the main aspects related to the biological production of synthetic ingredients and natural foods, highlighting the impact of bacteria and plants in the biosynthesis of key food components. Biosynthesis methods could help solve issues like food shortages, providing consumers with preferred ‘natural’ food options. This book represents how biologically synthesized ingredients, such as vanilla flavoring, soy, milk and egg substitutes can be utilized as a desired option future foods. It is ideal for scientists and researchers who want to improve their knowledge on the field of food biosynthesis.
Specificaties
Inhoudsopgave
1. Microbial Biosynthesis of Health-Promoting Food Ingredients<br>2. Bacterial Biosynthesis: A Repertory of Natural Products<br>3. Biocatalysis and its process intensification in the chemical industry<br>4. The role of biocatalysis and membrane techniques in processing of high-pectin content food stuffs and wastes<br>5. Sugar and sugar alcohol biosynthesis in genetically modified cyanobacteria<br>6. Lignan biosynthesis for food bioengineering<br>7. Amphiphilic Acyl Ascorbates: Their Enzymatic Synthesis and Applications to Food<br>8. Phytoassisted Synthesis of Magnesium Oxide Nanoparticles by Swertia Chirayaita<br>9. The enzyme production control by sound waves - In the case of koji mold<br>10. A Review on Impact of Process Variable on Microbial Production of Carotenoid Pigments<br>11. Curcuminoids analogues via microbial biotransformation with improved therapeutic properties<br>12. Microbial Production of bioactive pigments, oligosaccharides and peptides<br>13. New Insights On Bacterial Cellulose<br>14. Biosynthesis of nanoparticles for food preservations: A green expertise<br>15. An applied research perspectives of alpha-keto acids: From the production to applications<br>