Current Developments in Biotechnology and Bioengineering (inbunden)
Fler böcker inom
Format
Häftad (Paperback)
Språk
Engelska
Antal sidor
460
Utgivningsdatum
2021-12-01
Förlag
Elsevier
Medarbetare
Singh, Sudhir P. / Pandey, Ashok / Larroche, Christian / Soccol, Carlos Ricardo
Illustrationer
Black & white illustrations
Dimensioner
235 x 190 x 24 mm
Vikt
790 g
Antal komponenter
1
Komponenter
3:B&W 7.5 x 9.25 in or 235 x 191 mm Perfect Bound on White w/Gloss Lam
ISBN
9780128235065

Current Developments in Biotechnology and Bioengineering

Technologies for Production of Nutraceuticals and Functional Food Products

av Amit Kumar Rai
Häftad,  Engelska, 2021-12-01
2367
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Current Developments in Biotechnology and Bioengineering: Technologies for Production of Nutraceuticals and Functional Food Products covers a wide range of topics related to the the microbial process for the production of high- value nutraceuticals and fermented functional foods. This reference includes the bioactive compounds derived from the foods substrate, including bioactive peptides, transformed polyphenols, oligosaccharides, prebiotics, and functional lipids. Scientific information related to the recombinant microorganisms and their role in the production of nutraceutical and functional foods are also included. The translational aspects of microbial bioprocess technologies are illustrated, by emphasizing the current requirements and future perspectives of industrial and food biotechnology. Edited by a group of experienced Eeditors and contributors, Technologies for Production of Nutraceuticals and Functional Food Productsthe book gives scientists and engineers the translational aspects of microbial processes for the development of functional foods and high- value nutraceuticals with future perspectives.
  • Provides a deep and conceptual understanding of enzyme catalysis, enzyme engineering, discovery of novel enzymes, and technology perspectives
  • Offers information about inventions and advancements in microbial process development for the production of high value nutraceuticals and fermented functional foods
  • Includes updated references for further understanding of fermentation technology in the functional foods industry
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Fler böcker av Amit Kumar Rai

Övrig information

Dr. Amit Kumar Rai is presently working as Scientist - C at Institute of Bioresources and Sustainable Development, Regional Centre, Sikkim. He has completed his doctorate from CSIR-Central Food Technological Research Institute, Mysore on application of lactic acid fermentation for recovery nutraceuticals from fish and animal processing by-products. As an independent researcher, Dr. Amit has contributed in the area of Food Biotechnology for the production of nutraceuticals and functional foods rich in bioactive peptides and isoflavones using microorganisms associated with traditional fermented foods of North East India. To his credit, he has totally 45 publications including 31 publications in SCI Journals and 12 chapters in the book published by various International publishers. His performance as a researcher has resulted in the bestowment of the Young Scientist Award 2016 from Association of Food Scientist and Technologists (India), Young Scientist Award 2015 by Association of Microbiologist of India, AU-CBT Excellence Award 2009 by the Biotech Research Society of India, Award for excellence in Food Biotechnology 2016 from Society of Applied Biotechnology and several best presentation award at National and International conferences. Dr. Amit Kumar Rai is presently working as Scientist - C at Institute of Bioresources and Sustainable Development, Regional Centre, Sikkim. He has completed his doctorate from CSIR-Central Food Technological Research Institute, Mysore on application of lactic acid fermentation for recovery nutraceuticals from fish and animal processing by-products. As an independent researcher, Dr. Amit has contributed in the area of Food Biotechnology for the production of nutraceuticals and functional foods rich in bioactive peptides and isoflavones using microorganisms associated with traditional fermented foods of North East India. To his credit, he has totally 45 publications including 31 publications in SCI Journals and 12 chapters in the book published by various International publishers. His performance as a researcher has resulted in the bestowment of the Young Scientist Award 2016 from Association of Food Scientist and Technologists (India), Young Scientist Award 2015 by Association of Microbiologist of India, AU-CBT Excellence Award 2009 by the Biotech Research Society of India, Award for excellence in Food Biotechnology 2016 from Society of Applied Biotechnology and several best presentation award at National and International conferences. Dr. Sudhir P. Singh obtained his Ph.D. in the year 2011 from University of Lucknow, India. Subsequently, he worked as research associate and then as Project Scientist at National Agri-Food Biotechnology Institute, Mohali, India. He joined Center of Innovative and Applied Bioprocessing, Mohali, India in 2015, as Scientist-C. He has been working in the area of molecular biology, and synthetic biology. In the area of plant molecular biology his some of the significant contribution are: de...

Innehållsförteckning

1. Microbial bioprocesses for production of nutraceuticals and functional foods
2. Microbial transformation an approach for improving food functionality
3. Bioactive peptides production in fermented foods
4. Probiotics in fermented products and supplements
5. Fructo-oligosaccharides production and the health benefits of prebiotics
6. Progress and prospects of food enzyme production
7. Production of fibrinolytic enzymes during food production
8. Microbial production and transformation of polyphenols
9. Bioprocess Technologies for Production of Structured Lipids as Nutraceuticals
10. Microbial fermentation for reduction of antinutritional factors
11. Mycotoxins in foods: Impact on health
12. Gut microbes - Role in production of nutraceuticals
13. Bioprocessing of agri-food processing residues into nutraceuticals and bioproducts
14. Genetically modified microorganisms for enhancing nutritional properties of food
15. Exopolysaccharide producing microorganisms for functional food industry
16. Microbial metabolites beneficial in regulation of obesity
17. Potential bovine colostrum for human and animal therapy
18. Colostrum new insights: products and processes

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