Current Developments in Biotechnology and Bioengineering: Technologies for Production of Nutraceuticals and Functional Food Products

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 INDICE: 1. Microbial bioprocesses for production of nutraceuticals and functional foods2. Microbial transformation an approach for improving food functionality3. Bioactive peptides production in fermented foods4. Probiotics in fermented products and supplements5. Fructo-oligosaccharides production and the health benefits of prebiotics6. Progress and prospects of food enzyme production7. Production of fibrinolytic enzymes during food production 8. Microbial production and transformation of polyphenols9. Bioprocess Technologies for Production of Structured Lipids as Nutraceuticals10. Microbial fermentation for reduction of antinutritional factors11. Mycotoxins in foods: Impact on health12. Gut microbes - Role in production of nutraceuticals13. Bioprocessing of agri-food processing residues into nutraceuticals and bioproducts14. Genetically modified microorganisms for enhancing nutritional properties of food15. Exopolysaccharide producing microorganisms for functional food industry16. Microbial metabolites beneficial in regulation of obesity17. Potential bovine colostrum for human and animal therapy18. Colostrum new insights: products and processes

• ISBN: 978-0-12-823506-5
• Editorial: Elsevier
• Encuadernacion: Rústica
• Páginas: 460
• Fecha Publicación: 01/12/2021
• Nº Volúmenes: 1
• Idioma: Inglés