Food Biosynthesis Handbook of Food Bioengineering Series
Coordonnateurs : Grumezescu Alexandru Mihai, Holban Alina Maria
Food Biosynthesis, Volume One in the Handbook of Food Bioengineering series, describes the main aspects related to the biological production of synthetic ingredients and natural foods, highlighting the impact of bacteria and plants in the biosynthesis of key food components. Biosynthesis methods could help solve issues like food shortages, providing consumers with preferred ?natural? food options. This book represents how biologically synthesized ingredients, such as vanilla flavoring, soy, milk and egg substitutes can be utilized as a desired option future foods. It is ideal for scientists and researchers who want to improve their knowledge on the field of food biosynthesis.
2. Bacterial Biosynthesis: A Repertory of Natural Products
3. Biocatalysis and its process intensification in the chemical industry
4. The role of biocatalysis and membrane techniques in processing of high-pectin content food stuffs and wastes
5. Sugar and sugar alcohol biosynthesis in genetically modified cyanobacteria
6. Lignan biosynthesis for food bioengineering
7. Amphiphilic Acyl Ascorbates: Their Enzymatic Synthesis and Applications to Food
8. Phytoassisted Synthesis of Magnesium Oxide Nanoparticles by Swertia Chirayaita
9. The enzyme production control by sound waves - In the case of koji mold
10. A Review on Impact of Process Variable on Microbial Production of Carotenoid Pigments
11. Curcuminoids analogues via microbial biotransformation with improved therapeutic properties
12. Microbial Production of bioactive pigments, oligosaccharides and peptides
13. New Insights On Bacterial Cellulose
14. Biosynthesis of nanoparticles for food preservations: A green expertise
15. An applied research perspectives of alpha-keto acids: From the production to applications
Alina-Maria Holban is a lecturer in Microbiology and Immunology, at the Faculty of Biology, University of Bucharest; and associate researcher at the University Politehnica of Bucharest, Romania. Her primary area of research is the development of bionanomaterials with antimicrobial applications. Dr. Holban has published 75 papers in peer-reviewed journals, 42 conference/symposia proceedings, and has edited more than 21 edited books.
- Presents practical approaches of biosynthesis and the impact of biological origin on the field of food engineering
- Offers alternative applications to produce natural foods
- Includes processes and techniques to produce health promoting foods
- Discusses the positive effects of biosynthesis on microbial production to enhance food safety
- Offers a variety of perspectives on biosynthesis and its benefits for food ingredient production
Date de parution : 06-2017
Ouvrage de 488 p.
19x23.3 cm
Thème de Food Biosynthesis :
Mots-clés :
agrowastes; alpha-keto acids; amphiphilic acyl ascorbate; antimicrobial mechanism; antioxidants; antioxidative emulsifier; applications; bacterial cellulose; bioactive materials; bioactive metabolites; bioactive plant extracts; bioavailability; bionanocomposites; bioprocessing techniques; biosynthesis; biotechnological applications; biotechnology; carotenoids; catalysis; continuous production; curcuminoids; environmental biotechnology; enzyme; feed additive; fermented food; food additive; food production; food supplements; Forsythia; fruit-producing plants; functional foods; fungus; green chemistry; green synthesis; health applications; hydrolysis; hydroponic system; immobilized lipase; industrial microbiology; kinetic analysis; koji mold; rice-koji; Komagataeibacter xylinus; lignan; Linum; lipid oxidation; medicinal; membrane bioreactor; metabolic engineering; microbial production; microbial transformation; microencapsulation; microorganism; microwave; nanodrops; nanoparticles; nanotechnology; Nata de Coco; natural products; nutrient; oil-in-water type emulsion; oligosaccharides; optimization; pectinases; peptides; pharmaceutical; pigments; polyphenolic compounds; polyunsaturated fatty acid; polyunsaturated fatty acids (PUFAs); prebiotics; probiotics; productions; properties; secondary metabolites; sound wave; sustainability; synthesis; thickening agent; transgenic plant; ultrasound; vegetables; wastewater agricultural reuse; wastewater treatment; water quality