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Food biosynthesis /
Annotation
| Clasificación: | Libro Electrónico |
|---|---|
| Otros Autores: | , |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
London :
Academic Press,
[2017]
|
| Colección: | Handbook of food bioengineering ;
v. 1. |
| Temas: | |
| Acceso en línea: | Texto completo |
Tabla de Contenidos:
- 1. Microbial Biosynthesis of Health-Promoting Food Ingredients; 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