Microbial Biotechnology in Food and Health

Presents the recent advances and challenges in the field of biotechnology to enhance knowledge and improve productivity

Ramesh C. Ray (Edited by)

9780128198131, Elsevier Science

Paperback, published 16 September 2020

308 pages, 80 illustrations (20 in full color)
22.9 x 15.1 x 2 cm, 0.5 kg

Microbial Biotechnology in Food and Health Science, volume one in the Applied Biotechnology Reviews series, offers two unique sections within the theme of genomics and bioprocessing and the bioengineering of microorganisms in the role of food science and human health. This volume provides review articles as the basis supporting biotechnological research useful to a wide scope of research initiatives. Important relevant information on genomics, proteomics and metabolomics are included as well as the emerging interdisciplinary area of synthetic biology which enables the metabolic engineering of microorganisms to produce pharmaceuticals.

1. Insights into the Role of Yeasts in Alcoholic Beverages 2. The Impact of Biotechnology on the Dairy Industry 3. Detoxification Properties of Microorganisms in Foods 4. Microbial bioprocessing for health promoting food ingredients and supplement 5. The Lipases and their Applications with Emphasis on Food Industry 6. Biogenic Amines in Fermented Vegetable Foods and Strategic Removal for Nutritional Safety and Security 7. Nanobiotechnogy Applications in Food Sector and Future Innovations 8. Perspectives of Microbial Hyaluronic Acid Utilization in Wound Healing 9. Recent Advancements in Lovastatin Fermentation Studies 10. Synthetic Biology Advances in The Production of Pharmaceuticals

Subject Areas: Food & beverage technology [TDCT], Biotechnology [TCB], Microbiology [non-medical PSG]