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. Title of Book - p. i 2. Cover image - p. i 3. Title page - p. ii 4. Table of Contents - p. iii 5. Copyright - p. iv 6. List of contributors - p. xiii 7. About the editors - p. xix 8. Preface - p. xxiii 9. 1. Microbial bioprocesses for production of nutraceuticals and functional foods - p. 1 10. 2. Microbial transformation for improving food functionality - p. 31 11. 3. Bioactive peptide production in fermented foods - p. 47 12. 4. Probiotics in fermented products and supplements - p. 73 13. 5. Fructooligosaccharides production and the health benefits of prebiotics - p. 109 14. 6. Production of food enzymes - p. 139 15. 7. Production of fibrinolytic enzymes during food production - p. 157 16. 8. Microbial production and transformation of polyphenols - p. 189 17. 9. Bioprocess technologies for production of structured lipids as nutraceuticals - p. 209 18. 10. Microbial fermentation for reduction of antinutritional factors - p. 239 19. 11. Mycotoxins in foods: impact on health - p. 261 20. 12. Gut microbes: Role in production of nutraceuticals - p. 273 21. 13. Bioprocessing of agri-food processing residues into nutraceuticals and bioproducts - p. 301 22. 14. Genetically modified microorganisms for enhancing nutritional properties of food - p. 323 23. 15. Exopolysaccharide producing microorganisms for functional food industry - p. 337 24. 16. Microbial metabolites beneficial in regulation of obesity - p. 355 25. 17. Potential bovine colostrum for human and animal therapy - p. 377 26. 18. Colostrum new insights: products and processes - p. 397 27. Index - p. 423
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. Title of Book - p. i 2. Cover image - p. i 3. Title page - p. ii 4. Table of Contents - p. iii 5. Copyright - p. iv 6. List of contributors - p. xiii 7. About the editors - p. xix 8. Preface - p. xxiii 9. 1. Microbial bioprocesses for production of nutraceuticals and functional foods - p. 1 10. 2. Microbial transformation for improving food functionality - p. 31 11. 3. Bioactive peptide production in fermented foods - p. 47 12. 4. Probiotics in fermented products and supplements - p. 73 13. 5. Fructooligosaccharides production and the health benefits of prebiotics - p. 109 14. 6. Production of food enzymes - p. 139 15. 7. Production of fibrinolytic enzymes during food production - p. 157 16. 8. Microbial production and transformation of polyphenols - p. 189 17. 9. Bioprocess technologies for production of structured lipids as nutraceuticals - p. 209 18. 10. Microbial fermentation for reduction of antinutritional factors - p. 239 19. 11. Mycotoxins in foods: impact on health - p. 261 20. 12. Gut microbes: Role in production of nutraceuticals - p. 273 21. 13. Bioprocessing of agri-food processing residues into nutraceuticals and bioproducts - p. 301 22. 14. Genetically modified microorganisms for enhancing nutritional properties of food - p. 323 23. 15. Exopolysaccharide producing microorganisms for functional food industry - p. 337 24. 16. Microbial metabolites beneficial in regulation of obesity - p. 355 25. 17. Potential bovine colostrum for human and animal therapy - p. 377 26. 18. Colostrum new insights: products and processes - p. 397 27. Index - p. 423
