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Current developments in biotechnology and bioengineering : technologies for production of nutraceuticals and functional food products /
| Clasificación: | Libro Electrónico |
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| Otros Autores: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
[Place of publication not identified] :
Elsevier,
2021.
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| Temas: | |
| Acceso en línea: | Texto completo |
Tabla de Contenidos:
- 1. Microbial bioprocesses for production of nutraceuticals and functional foods<br>2. Microbial transformation an approach for improving food functionality<br>3. Bioactive peptides production in fermented foods<br>4. Probiotics in fermented products and supplements<br>5. Fructo-oligosaccharides production and the health benefits of prebiotics<br>6. Progress and prospects of food enzyme production<br>7. Production of fibrinolytic enzymes during food production <br>8. Microbial production and transformation of polyphenols<br>9. Bioprocess Technologies for Production of Structured Lipids as Nutraceuticals<br>10. Microbial fermentation for reduction of antinutritional factors<br>11. Mycotoxins in foods: Impact on health<br>12. Gut microbes
- Role in production of nutraceuticals<br>13. Bioprocessing of agri-food processing residues into nutraceuticals and bioproducts<br>14. Genetically modified microorganisms for enhancing nutritional properties of food<br>15. Exopolysaccharide producing microorganisms for functional food industry<br>16. Microbial metabolites beneficial in regulation of obesity<br>17. Potential bovine colostrum for human and animal therapy<br>18. Colostrum new insights: products and processes