In recent years, there has been a global surge in the production and application of vitamins and pigments in food and pharmaceuticals industries, leading to draw the attention of scientific communities to develop novel strategies to cope with world demand. Microbial vitamins and carotenoids in food biotechnology: Novel source and potential applications allow the audience to understand the current status of the biotechnological approaches used for the production of vitamins and carotenoids from microorganisms.
The title provides important insights to understand the molecular mechanisms involved in microbial biosynthesis of vitamins and carotenoids. The chapters, all written by leading researchers from academia, help to put forward all the latest advancement concerning the production and applications of microbial vitamins and carotenoids. The book also provides the sustainable alternative to chemically synthesized compound and presents the wide coverage for the most promising sources of vitamins and carotenoids in food and pharmaceutical industries.
This is a complete and unique resource beneficial for the scientific communities as well as food science and nutrition research students.
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. xi 7. Chapter one. Novel sources and applications of microbial vitamins and carotenoids - p. 1 8. Chapter two. Significance of microbial cell factories in the production of vitamins and carotenoids - p. 31 9. Chapter three. Biotechnological tools in microbial vitamins and carotenoids production - p. 63 10. Chapter four. Microbial vitamins and carotenoids in food production and processing system - p. 105 11. Chapter five. Microbial production of water and fat-soluble vitamins - p. 125 12. Chapter six. Vitamins production from probiotic bacteria - p. 149 13. Chapter seven. Vitamins fortification and its consequences on food production and quality - p. 179 14. Chapter eight. Microbial vitamins in the production of food ingredients and functional foods - p. 205 15. Chapter nine. Microbial vitamins in nutrition and healthcare - p. 223 16. Chapter ten. Microbial vitamins as nutraceuticals and their role as health-promoting agents - p. 261 17. Chapter eleven. Microbial vitamins in dairy products - p. 299 18. Chapter twelve. Microbial vitamins in genetically modified foods - p. 327 19. Chapter thirteen. Microbial carotenoids in nutrition and baby foods - p. 347 20. Chapter fourteen. Carotenoids as food additives - p. 369 21. Chapter fifteen. Carotenoids’ neuroprotective effects via a free radical scavenging pathway, and they are being characterized, and evaluated as food additives - p. 401 22. Chapter sixteen. Challenges and future scenario of microbial vitamins and carotenoids in food industry - p. 427 23. Index - p. 449
In recent years, there has been a global surge in the production and application of vitamins and pigments in food and pharmaceuticals industries, leading to draw the attention of scientific communities to develop novel strategies to cope with world demand. Microbial vitamins and carotenoids in food biotechnology: Novel source and potential applications allow the audience to understand the current status of the biotechnological approaches used for the production of vitamins and carotenoids from microorganisms.
The title provides important insights to understand the molecular mechanisms involved in microbial biosynthesis of vitamins and carotenoids. The chapters, all written by leading researchers from academia, help to put forward all the latest advancement concerning the production and applications of microbial vitamins and carotenoids. The book also provides the sustainable alternative to chemically synthesized compound and presents the wide coverage for the most promising sources of vitamins and carotenoids in food and pharmaceutical industries.
This is a complete and unique resource beneficial for the scientific communities as well as food science and nutrition research students.
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. xi 7. Chapter one. Novel sources and applications of microbial vitamins and carotenoids - p. 1 8. Chapter two. Significance of microbial cell factories in the production of vitamins and carotenoids - p. 31 9. Chapter three. Biotechnological tools in microbial vitamins and carotenoids production - p. 63 10. Chapter four. Microbial vitamins and carotenoids in food production and processing system - p. 105 11. Chapter five. Microbial production of water and fat-soluble vitamins - p. 125 12. Chapter six. Vitamins production from probiotic bacteria - p. 149 13. Chapter seven. Vitamins fortification and its consequences on food production and quality - p. 179 14. Chapter eight. Microbial vitamins in the production of food ingredients and functional foods - p. 205 15. Chapter nine. Microbial vitamins in nutrition and healthcare - p. 223 16. Chapter ten. Microbial vitamins as nutraceuticals and their role as health-promoting agents - p. 261 17. Chapter eleven. Microbial vitamins in dairy products - p. 299 18. Chapter twelve. Microbial vitamins in genetically modified foods - p. 327 19. Chapter thirteen. Microbial carotenoids in nutrition and baby foods - p. 347 20. Chapter fourteen. Carotenoids as food additives - p. 369 21. Chapter fifteen. Carotenoids’ neuroprotective effects via a free radical scavenging pathway, and they are being characterized, and evaluated as food additives - p. 401 22. Chapter sixteen. Challenges and future scenario of microbial vitamins and carotenoids in food industry - p. 427 23. Index - p. 449
