{"product_id":"microbial-production-of-food-ingredients-enzymes-and-nutraceuticals-hardback-9780857093431","title":"Microbial Production of Food Ingredients, Enzymes and Nutraceuticals (Hardback) 9780857093431","description":"\u003cfont face=\"Georgia\"\u003e\r\n\u003cp\u003e\u003cfont size=\"6\"\u003eMicrobial Production of Food Ingredients, Enzymes and Nutraceuticals\u003c\/font\u003e\u003cbr\u003e\r\n\r\n\r\n\r\n\r\n\r\n\u003c\/p\u003e\n\u003cp\u003e\u003cfont size=\"4\"\u003eBrian McNeil (Edited by), David Archer (Edited by), Ioannis Giavasis (Edited by), Linda Harvey (Edited by)\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e9780857093431, Elsevier Science\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003eHardback, published 21 March 2013\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e656 pages\u003cbr\u003e23.4 x 15.6 x 3.5 cm, 1.1 kg\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\r\n\r\n\r\n\r\n\u003cp align=\"justify\"\u003e\u003cstrong\u003e\u003cfont size=\"3\"\u003eBacteria, yeast, fungi and microalgae can act as producers (or catalysts for the production) of food ingredients, enzymes and nutraceuticals. With the current trend towards the use of natural ingredients in foods, there is renewed interest in microbial flavours and colours, food bioprocessing using enzymes and food biopreservation using bacteriocins. Microbial production of substances such as organic acids and hydrocolloids also remains an important and fast-changing area of research. Microbial production of food ingredients, enzymes and nutraceuticals provides a comprehensive overview of microbial production of food ingredients, enzymes and nutraceuticals.\u003cbr\u003e\u003cbr\u003ePart one reviews developments in the metabolic engineering of industrial microorganisms and advances in fermentation technology in the production of fungi, yeasts, enzymes and nutraceuticals. Part two discusses the production and application in food processing of substances such as carotenoids, flavonoids and terponoids, enzymes, probiotics and prebiotics, bacteriocins, microbial polysaccharides, polyols and polyunsaturated fatty acids.\u003cbr\u003e\u003cbr\u003eMicrobial production of food ingredients, enzymes and nutraceuticals is an invaluable guide for professionals in the fermentation industry as well as researchers and practitioners in the areas of biotechnology, microbiology, chemical engineering and food processing.\u003c\/font\u003e\u003c\/strong\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e\u003cp\u003eContributor contact details\u003c\/p\u003e \u003cp\u003eWoodhead Publishing Series in Food Science, Technology and Nutrition\u003c\/p\u003e \u003cp\u003eForeword\u003c\/p\u003e \u003cp\u003eChapter 1: Bioprocessing as a route to food ingredients: an introduction\u003c\/p\u003e \u003cp\u003eAbstract:\u003c\/p\u003e \u003cp\u003e1.1 Food fermentation as an ancient technology: an overview\u003c\/p\u003e \u003cp\u003e1.2 Solid substrate fermentations (SSF) and stirred tank reactor (STR) technology: relative industrial dominance\u003c\/p\u003e \u003cp\u003e1.3 Development of bioprocessing as a route to food ingredients: the history of koji\u003c\/p\u003e \u003cp\u003e1.4 Conclusion: food biotechnology past, present and future\u003c\/p\u003e \u003cp\u003ePart I: Systems biology, metabolic engineering of industrial microorganisms and fermentation technology\u003c\/p\u003e \u003cp\u003eChapter 2: Systems biology methods and developments of filamentous fungi in relation to the production of food ingredients\u003c\/p\u003e \u003cp\u003eAbstract:\u003c\/p\u003e \u003cp\u003e2.1 Introduction\u003c\/p\u003e \u003cp\u003e2.2 Filamentous fungi as cell factories for food biotechnology\u003c\/p\u003e \u003cp\u003e2.3 Systems biology of food-related filamentous fungi\u003c\/p\u003e \u003cp\u003e2.4 Beyond functional genomics to metabolic modelling\u003c\/p\u003e \u003cp\u003e2.5 Systems biology perspectives on food biotechnology and ood safety\u003c\/p\u003e \u003cp\u003e2.6 Acknowledgements\u003c\/p\u003e \u003cp\u003eChapter 3: Systems biology methods and developments for Saccharomyces cerevisiae and other industrial yeasts in relation to the production of fermented food and food ingredients\u003c\/p\u003e \u003cp\u003eAbstract:\u003c\/p\u003e \u003cp\u003e3.1 Introduction\u003c\/p\u003e \u003cp\u003e3.2 History of yeast science: it all started with food\u003c\/p\u003e \u003cp\u003e3.3 Systems biology: possibilities and challenges in relation to food\u003c\/p\u003e \u003cp\u003e3.4 Systems biology tools for fermented food\u003c\/p\u003e \u003cp\u003e3.5 Production of flavours from yeasts\u003c\/p\u003e \u003cp\u003e3.6 Food colouring: functional colours\u003c\/p\u003e \u003cp\u003e3.7 Antioxidants\u003c\/p\u003e \u003cp\u003e3.8 Non-conventional yeasts for food and food ingredients\u003c\/p\u003e \u003cp\u003e3.9 Conclusions\u003c\/p\u003e \u003cp\u003e3.11 Appendix: glossary of the systems biology tool box\u003c\/p\u003e \u003cp\u003eChapter 4: Applying systems and synthetic biology approaches to the production of food ingredients, enzymes and nutraceuticals by bacteria\u003c\/p\u003e \u003cp\u003eAbstract:\u003c\/p\u003e \u003cp\u003e4.1 Introduction\u003c\/p\u003e \u003cp\u003e4.2 Definition and uses of systems biology in production\u003c\/p\u003e \u003cp\u003e4.3 Advantages of systems biology in the production of food ingredients, enzymes and nutraceuticals by bacteria\u003c\/p\u003e \u003cp\u003e4.4 Production of food grade amino acids through the exploitation of systems biology and ‘omics’ approaches\u003c\/p\u003e \u003cp\u003e4.5 Using systems approaches to develop enzymes for use in food production\u003c\/p\u003e \u003cp\u003e4.6 Future trends in the application of systems and synthetic biology to food microbiology\u003c\/p\u003e \u003cp\u003e4.7 Sources of further information\u003c\/p\u003e \u003cp\u003eChapter 5: Production of foods and food components by microbial fermentation: an introduction\u003c\/p\u003e \u003cp\u003eAbstract:\u003c\/p\u003e \u003cp\u003e5.1 Introduction\u003c\/p\u003e \u003cp\u003e5.2 Food and food ingredients produced by microbial fermentation\u003c\/p\u003e \u003cp\u003e5.3 Principles of bioreactor design and operation\u003c\/p\u003e \u003cp\u003e5.4 Examples of fermentation processes used for the production of foods and foodstuffs\u003c\/p\u003e \u003cp\u003e5.5 Dealing with fermentation waste\u003c\/p\u003e \u003cp\u003e5.6 Conclusions\u003c\/p\u003e \u003cp\u003eChapter 6: Fermentation monitoring and control of microbial cultures for food ingredient manufacture\u003c\/p\u003e \u003cp\u003eAbstract:\u003c\/p\u003e \u003cp\u003e6.1 Introduction\u003c\/p\u003e \u003cp\u003e6.2 Monitoring bioprocesses for food fermentation: an overview\u003c\/p\u003e \u003cp\u003e6.3 On line bioprocess monitoring for food fermentation\u003c\/p\u003e \u003cp\u003e6.4 Spectrometric monitoring of fermentation\u003c\/p\u003e \u003cp\u003e6.5 Future trends\u003c\/p\u003e \u003cp\u003e6.6 Sources of further information and advice\u003c\/p\u003e \u003cp\u003eChapter 7: Industrial enzyme production for the food and beverage industries: process scale up and scale down\u003c\/p\u003e \u003cp\u003eAbstract:\u003c\/p\u003e \u003cp\u003e7.1 Introduction\u003c\/p\u003e \u003cp\u003e7.2 Difficulties of the scale up approach\u003c\/p\u003e \u003cp\u003e7.3 Consequences of changing scale\u003c\/p\u003e \u003cp\u003e7.4 Further complexities when changing scale\u003c\/p\u003e \u003cp\u003e7.5 Future trends and scale\u003c\/p\u003e \u003cp\u003e7.6 Conclusion: scale up is scale down\u003c\/p\u003e \u003cp\u003e7.7 Acknowledgements\u003c\/p\u003e \u003cp\u003ePart II: Use of microorganisms for the production of natural molecules for use in foods\u003c\/p\u003e \u003cp\u003eChapter 8: Microbial production of food flavours\u003c\/p\u003e \u003cp\u003eAbstract:\u003c\/p\u003e \u003cp\u003e8.1 Introduction\u003c\/p\u003e \u003cp\u003e8.2 Production of flavours by microorganisms in their classical environment\u003c\/p\u003e \u003cp\u003e8.3 Microorganisms for biotechnological flavour production: first generation of biotechnological flavour compounds\u003c\/p\u003e \u003cp\u003e8.4 New attempts to produce flavour compounds when precursors are unavailable\u003c\/p\u003e \u003cp\u003e8.5 Analysing natural flavours in food\u003c\/p\u003e \u003cp\u003e8.6 Conclusion and future trends\u003c\/p\u003e \u003cp\u003e8.7 Sources of further information and advice\u003c\/p\u003e \u003cp\u003eChapter 9: Microbial production of carotenoids\u003c\/p\u003e \u003cp\u003eAbstract:\u003c\/p\u003e \u003cp\u003e9.1 Introduction\u003c\/p\u003e \u003cp\u003e9.2 Microbial sources of carotenoids\u003c\/p\u003e \u003cp\u003e9.3 Main biosynthetic pathways used for carotenoid production\u003c\/p\u003e \u003cp\u003e9.4 Regulation of carotenoid production\u003c\/p\u003e \u003cp\u003e9.5 Genetic improvement of carotenoid production\u003c\/p\u003e \u003cp\u003e9.6 Fermentation conditions\u003c\/p\u003e \u003cp\u003e9.7 Commercially significant carotenoids\u003c\/p\u003e \u003cp\u003e9.8 Conclusion\u003c\/p\u003e \u003cp\u003e9.9 Acknowledgements\u003c\/p\u003e \u003cp\u003eChapter 10: Microbial production of flavonoids and terpenoids\u003c\/p\u003e \u003cp\u003eAbstract:\u003c\/p\u003e \u003cp\u003e10.1 Introduction\u003c\/p\u003e \u003cp\u003e10.2 Overview of flavonoids and terpenoids\u003c\/p\u003e \u003cp\u003e10.3 Current and emerging techniques in microbial production of flavonoids and terpenoids\u003c\/p\u003e \u003cp\u003e10.4 Future trends\u003c\/p\u003e \u003cp\u003eChapter 11: Microbial production of enzymes used in food applications\u003c\/p\u003e \u003cp\u003eAbstract:\u003c\/p\u003e \u003cp\u003e11.1 Introduction: microbial production of food enzymes\u003c\/p\u003e \u003cp\u003e11.2 Requirements of a good food enzyme\u003c\/p\u003e \u003cp\u003e11.3 Limitations of enzyme use in food applications\u003c\/p\u003e \u003cp\u003e11.4 Enzymes currently used in the food industry\u003c\/p\u003e \u003cp\u003e11.5 Good production strain criteria for the food industry\u003c\/p\u003e \u003cp\u003e11.6 Production processes\u003c\/p\u003e \u003cp\u003e11.7 Examples of heterologous enzyme production\u003c\/p\u003e \u003cp\u003e11.8 Regulatory aspects of food enzymes\u003c\/p\u003e \u003cp\u003eChapter 12: Microbial production of organic acids for use in food\u003c\/p\u003e \u003cp\u003eAbstract:\u003c\/p\u003e \u003cp\u003e12.1 Introduction\u003c\/p\u003e \u003cp\u003e12.2 From filamentous fungi to genetically engineered bacteria and yeasts\u003c\/p\u003e \u003cp\u003e12.3 Gluconic acid production\u003c\/p\u003e \u003cp\u003e12.4 Oxidative branch of the citric acid cycle\u003c\/p\u003e \u003cp\u003e12.5 Reductive branch of the citric acid cycle\u003c\/p\u003e \u003cp\u003e12.6 Kojic acid\u003c\/p\u003e \u003cp\u003e12.7 Conclusions\u003c\/p\u003e \u003cp\u003e12.8 Future trends\u003c\/p\u003e \u003cp\u003e12.9 Sources of further information and advice\u003c\/p\u003e \u003cp\u003eChapter 13: Production of viable probiotic cells\u003c\/p\u003e \u003cp\u003eAbstract:\u003c\/p\u003e \u003cp\u003e13.1 Introduction\u003c\/p\u003e \u003cp\u003e13.2 Biomass production\u003c\/p\u003e \u003cp\u003e13.3 Fermentation technologies\u003c\/p\u003e \u003cp\u003e13.4 Downstream processing of probiotic biomass\u003c\/p\u003e \u003cp\u003e13.5 Storage of frozen and dried probiotic concentrates\u003c\/p\u003e \u003cp\u003e13.6 Microencapsulation\u003c\/p\u003e \u003cp\u003e13.7 Exploitation of adaptive stress response of bacteria\u003c\/p\u003e \u003cp\u003e13.8 Conclusion\u003c\/p\u003e \u003cp\u003eChapter 14: Microbial production of bacteriocins for use in foods\u003c\/p\u003e \u003cp\u003eAbstract:\u003c\/p\u003e \u003cp\u003e14.1 Introduction\u003c\/p\u003e \u003cp\u003e14.2 In situ production of bacteriocins in food\u003c\/p\u003e \u003cp\u003e14.3 Ex situ production of bacteriocins\u003c\/p\u003e \u003cp\u003e14.4 Improvement of bacteriocinogenic bacteria\u003c\/p\u003e \u003cp\u003e14.5 Conclusions\u003c\/p\u003e \u003cp\u003e14.6 Acknowledgements\u003c\/p\u003e \u003cp\u003eChapter 15: Microbial production of amino acids and their derivatives for use in foods, nutraceuticals and medications\u003c\/p\u003e \u003cp\u003eAbstract:\u003c\/p\u003e \u003cp\u003e15.1 Introduction\u003c\/p\u003e \u003cp\u003e15.2 Microbial production of amino acids\u003c\/p\u003e \u003cp\u003e15.3 Amino acid derivatives of interest\u003c\/p\u003e \u003cp\u003e15.4 Short peptides\u003c\/p\u003e \u003cp\u003e15.5 Future trends in amino acid production\u003c\/p\u003e \u003cp\u003eChapter 16: Production of microbial polysaccharides for use in food\u003c\/p\u003e \u003cp\u003eAbstract:\u003c\/p\u003e \u003cp\u003e16.1 Introduction\u003c\/p\u003e \u003cp\u003e16.2 Types, sources and applications of microbial polysaccharides\u003c\/p\u003e \u003cp\u003e16.3 Production of microbial polysaccharides\u003c\/p\u003e \u003cp\u003e16.4 Properties and structure–function relationships\u003c\/p\u003e \u003cp\u003e16.5 Future trends\u003c\/p\u003e \u003cp\u003eChapter 17: Microbial production of xylitol and other polyols\u003c\/p\u003e \u003cp\u003eAbstract:\u003c\/p\u003e \u003cp\u003e17.1 Introduction\u003c\/p\u003e \u003cp\u003e17.2 History of sugars and sugar alcohols\u003c\/p\u003e \u003cp\u003e17.3 Physiological effects of sugar alcohols\u003c\/p\u003e \u003cp\u003e17.4 Biochemistry of sugar alcohol metabolism\u003c\/p\u003e \u003cp\u003e17.5 Biotechnological production strategies\u003c\/p\u003e \u003cp\u003e17.6 Future trends\u003c\/p\u003e \u003cp\u003eChapter 18: Microbial production of prebiotic oligosaccharides\u003c\/p\u003e \u003cp\u003eAbstract:\u003c\/p\u003e \u003cp\u003e18.1 Introduction\u003c\/p\u003e \u003cp\u003e18.2 Microbial production of prebiotic oligosaccharides\u003c\/p\u003e \u003cp\u003e18.3 Future trends\u003c\/p\u003e \u003cp\u003e18.4 Conclusions\u003c\/p\u003e \u003cp\u003eChapter 19: Microbial production of polyunsaturated fatty acids as nutraceuticals\u003c\/p\u003e \u003cp\u003eAbstract:\u003c\/p\u003e \u003cp\u003e19.1 Introduction\u003c\/p\u003e \u003cp\u003e19.2 Production of microbial oils\u003c\/p\u003e \u003cp\u003e19.3 Gamma-linolenic acid (GLA, 18:3 n-6)\u003c\/p\u003e \u003cp\u003e19.4 Docosahexaenoic acid (DHA, 22:6 n-3)\u003c\/p\u003e \u003cp\u003e19.5 Arachidonic acid (ARA, 20:4 n-6)\u003c\/p\u003e \u003cp\u003e19.6 Eicosapentaenoic acid (EPA, 20:5 n-3)\u003c\/p\u003e \u003cp\u003e19.7 PUFA oils from photosynthetically-grown microalgae\u003c\/p\u003e \u003cp\u003e19.8 Safety\u003c\/p\u003e \u003cp\u003eChapter 20: Microalgae as sources of food ingredients and nutraceuticals\u003c\/p\u003e \u003cp\u003eAbstract:\u003c\/p\u003e \u003cp\u003e20.1 Introduction\u003c\/p\u003e \u003cp\u003e20.2 Microalgae and cyanobacteria and their potential as food supplements\u003c\/p\u003e \u003cp\u003e20.3 Risks of microalgal products\u003c\/p\u003e \u003cp\u003e20.4 Conclusion\u003c\/p\u003e \u003cp\u003eChapter 21: Microbial production of vitamins\u003c\/p\u003e \u003cp\u003eAbstract:\u003c\/p\u003e \u003cp\u003e21.1 Introduction\u003c\/p\u003e \u003cp\u003e21.2 Fat-soluble vitamins\u003c\/p\u003e \u003cp\u003e21.3 Water-soluble vitamins\u003c\/p\u003e \u003cp\u003e21.4 Future trends\u003c\/p\u003e \u003cp\u003eIndex\u003c\/p\u003e\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003eSubject Areas: Food \u0026amp; beverage technology [\u003ca title=\"See our other books on Food \u0026amp; beverage technology\" href=\"https:\/\/freshlyprintedbooks.co.uk\/search?q=%22Food%20\u0026amp;%20beverage%20technology%20%5BTDCT%5D%22\"\u003eTDCT\u003c\/a\u003e]\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\r\n\u003c\/font\u003e","brand":"Woodhead Publishing","offers":[{"title":"Default Title","offer_id":46651626717464,"sku":"9780857093431","price":145.88,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0730\/2037\/5320\/products\/9780857093431_828834c6-c304-4c11-98d7-5ce87bbecdeb.jpg?v=1696781707","url":"https:\/\/freshlyprintedbooks.co.uk\/products\/microbial-production-of-food-ingredients-enzymes-and-nutraceuticals-hardback-9780857093431","provider":"Freshly Printed Books","version":"1.0","type":"link"}