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

Provides both basic and translational aspects of microbial processes in the development of functional foods and high-value nutraceuticals

Amit Kumar Rai (Edited by), Sudhir P. Singh (Edited by), Ashok Pandey (Edited by), Christian Larroche (Edited by), Carlos Ricardo Soccol (Edited by)

9780128235065, Elsevier Science

Paperback, published 1 December 2021

460 pages
23.5 x 19 x 2.9 cm, 1.28 kg

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.

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

Subject Areas: Biochemical engineering [TC]