Microbial Production of Food Ingredients and Additives Handbook of Food Bioengineering Series
Coordonnateurs : Grumezescu Alexandru Mihai, Holban Alina Maria
Microbial Production of Food Ingredients and Additives, Volume Five, the latest release in the Handbook of Food Bioengineering series, is a solid resource on how microorganisms can increase food production and quality. Microorganisms are used to create and enhance food, used as food additives to improve food taste, and in improving function and fortification to benefit overall health. The book presents the applications of microbial products in food bioengineering and methods to obtain valuable ingredients, such as sugars, acids, secondary metabolites, enzymes and vitamins. Recent and future applications of these microbial ? derived food components are discussed, along with future applications.
1. Microbial production of added-value ingredients: state of the art 2. Phytase as a diet ingredient: From microbial production to its applications in food and feed industry 3. Current trends and future prospects of prebiotics as therapeutic food 4. Food ingredients synthesized by lactic acid bacteria 5. Microbial diversity and flavor quality of fermented beverages 6. Prebiotic and symbiotic foods 7. Production, Use and Prospects of Microbial Food Colourants 8. Biopolymer produced by the lactic acid bacteria; production and practical application 9. Microbial Production of Low Calorie Sugars 10. Microbial production of itaconic acid 11. Microbial Production of Secondary Metabolites as Food Ingredients 12. Microbial Polysaccharides as Food Ingredients 13. Xanthan: biotechnological production and applications 14. Designer foods: Scope for enrichment with microbe-sourced antioxidants 15. Monitoring of Microbial Activity in Real-Time
Alina-Maria Holban is a lecturer in Microbiology and Immunology, at the Faculty of Biology, University of Bucharest; and associate researcher at the University Politehnica of Bucharest, Romania. Her primary area of research is the development of bionanomaterials with antimicrobial applications. Dr. Holban has published 75 papers in peer-reviewed journals, 42 conference/symposia proceedings, and has edited more than 21 edited books.
- Provides various research examples on how microbial production can improve food by lactic acid bacteria
- Presents information on how microorganisms may be utilized to produce high quantity and quality therapeutic food ingredients used for human and animal food
- Includes numerous applications to provide a broad perspective on the benefits of microbial production and how they are an alternative to chemical production and purification of ingredients
Date de parution : 08-2017
Ouvrage de 518 p.
19x23.3 cm
Thème de Microbial Production of Food Ingredients and Additives :
Mots-clés :
alternative microbial methods; antioxidants; application; aroma compounds; Aspergillus terreus; bacteria; bacteriocins; Bifidobacterium; biocatalysis; biopolymer; bioproducts; biotechnology; biotransformation; curdlan; designer foods; diversity; downstream process; enzyme; erythritol; ester; exopolysaccharides; feed supplement; fermentation; fermented beverages; flavor; food; food additives; food colorants; food industry; food ingredients; free radicals; future prospective; galactooligosaccharides; gellan; human health; incubation time; industrial; inulin; itaconic acid; lactic acid bacteria; Lactobacillus; lactulose; levan; low-calorie sweetener; mannitol; microbes; microbial contaminants in food; microbial exopolysaccharides; microbial phytase production; microbial polysaccharides; microbial production; microbiological analysis; microbiological monitoring; microorganisms; microparticles; Monascus; nutraceuticals; online measurements; oxidative stress; phosphorus; phytase; phytase applications; phytase characterization; phytate; pigments; poly (itaconic acid); polyols; prebiotics; probiotic; production; psicose; pullulan; rapid methods; rare sugars; redox potential measurements; sugar alcohols; synbiotic; tagatose; taxonomic marker; therapeutic foods; value-added ingredient; volatile metabolites; xanthan; xylitol