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Microbial production of food ingredients and additives /
The latest release in the 'Handbook of Food Bioengineering' series, this is a solid resource on how microorganisms can increase food production and quality. Microorganisms are used to create and enhance food, used as food additives to improve food taste, and in improving function and forti...
| Clasificación: | Libro Electrónico |
|---|---|
| Otros Autores: | , |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
London :
Academic Press,
2017.
|
| Colección: | Handbook of food bioengineering ;
v. 5. |
| Temas: | |
| Acceso en línea: | Texto completo |
MARC
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| 245 | 0 | 0 | |a Microbial production of food ingredients and additives / |c edited by Alina Maria Holban, Alexandru Mihai Grumezescu. |
| 260 | |a London : |b Academic Press, |c 2017. | ||
| 300 | |a 1 online resource | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 490 | 1 | |a Handbook of food bioengineering ; |v v. 5 | |
| 588 | 0 | |a Print version record. | |
| 520 | 8 | |a The latest release in the 'Handbook of Food Bioengineering' series, this is a solid resource on how microorganisms can increase food production and quality. Microorganisms are used to create and enhance food, used as food additives to improve food taste, and in improving function and fortification to benefit overall health. The book presents the applications of microbial products in food bioengineering and methods to obtain valuable ingredients, such as sugars, acids, secondary metabolites, enzymes and vitamins. | |
| 505 | 0 | |a Cover -- Title Page -- Copyright -- Contents -- List of Contributors -- Foreword -- Series Preface -- Preface for Volume 5: Microbial Production of Food Ingredients and Additives -- Chapter 1 -- Microbial Production of Added-Value Ingredients: State of the Art -- 1 -- Introduction -- 2 -- Microbial Production of Ingredients -- 2.1 -- Flavors -- 2.1.1 -- Diacetyl -- 2.1.2 -- Lactones -- 2.1.3 -- Esters -- 2.1.4 -- Organic acids -- 2.1.5 -- Alcohols -- 2.2 -- Nutraceuticals -- 2.2.1 -- Vitamins -- 2.2.2 -- Phenolic compounds | |
| 505 | 8 | |a 3 -- Enzymatic Production of Ingredients3.1 -- Esters -- 3.2 -- Flavors -- 4 -- Conclusions -- References -- Further Reading -- Chapter 2 -- Phytase as a Diet Ingredient: From Microbial Production to Its Applications in�A Food and Feed Industry -- 1 -- Phytate -- 2 -- Phytase -- 2.1 -- Applications of Phytases and Their Importance -- 2.1.1 -- Feed industry -- 2.1.2 -- Food additives -- 2.2 -- Microbial Phytase Production -- 2.2.1 -- Bacterial phytases -- 2.2.2 -- Fungal and yeast phytases -- 2.2.3 -- Characterization of phytase | |
| 505 | 8 | |a 2.2.4 -- Effect of microparticles on fungal phytase production3 -- Conclusions -- References -- Further Reading -- Chapter 3 -- Current Trends and Future Prospective of Prebiotics as Therapeutic Food -- 1 -- Introduction -- 2 -- The Concept of Prebiotics as Therapeutic Food -- 3 -- Classification of Prebiotics -- 4 -- The Mechanism of Prebiotics -- 4.1 -- Inhibition of Histone Deacetylases -- 4.2 -- Activation of G-Protein Coupled Receptors -- 5 -- Current Trends and Their Applications -- 5.1 -- Role of Prebiotics as Food Stabilizers | |
| 505 | 8 | |a 5.2 -- Role of Prebiotics in Gut Health, Colitis, and Constipation5.3 -- Role of Prebiotics as Anticancer Agents and Immune Modulators -- 5.4 -- Role of Prebiotics in CVD, Cholesterol Deterioration, and Obesity -- 5.5 -- Impact of Prebiotics on Vaginal and Skin Ecosystems -- 5.6 -- Bacteriocin Production -- 5.7 -- Type II Diabetes -- 5.8 -- Prebiotics in Nonalcoholic Fatty Liver Disease -- 6 -- Cutting-Edge Research and Production Methods of Prebiotics -- 6.1 -- Prebiotic Production Techniques and Their Potential -- 6.2 -- Prebiotics from Food Wastes and Their Potential Effects | |
| 505 | 8 | |a 6.3 -- Prebiotic Potential as a Food Supplement7 -- Novel Sources of Prebiotics -- 8 -- Safety Consideration of Prebiotics -- 9 -- Future Perspectives of Prebiotic Research -- 10 -- Conclusions -- References -- Further Reading -- Chapter 4 -- Food Ingredients Synthesized by Lactic Acid Bacteria -- 1 -- Introduction -- 2 -- Exopolysaccharides Produced by LAB -- 2.1 -- EPS in Dairy Products -- 2.2 -- EPS in Cereal-Based Products -- 3 -- Aroma Compounds Produced by LAB -- 3.1 -- C4 Aroma Compounds -- 3.2 -- Proteolysis and Catabolism of Amino Acids -- 3.3 -- Lipolysis | |
| 505 | 8 | |a ""4 -- Polyols"" | |
| 504 | |a Includes bibliographical references and index. | ||
| 650 | 0 | |a Food |x Microbiology. | |
| 650 | 2 | |a Food Microbiology |0 (DNLM)D005516 | |
| 650 | 6 | |a Aliments |x Microbiologie. |0 (CaQQLa)201-0001305 | |
| 650 | 7 | |a TECHNOLOGY & ENGINEERING |x Food Science. |2 bisacsh | |
| 650 | 7 | |a Food |x Microbiology |2 fast |0 (OCoLC)fst00930535 | |
| 700 | 1 | |a Holban, Alina Maria. | |
| 700 | 1 | |a Grumezescu, Alexandru Mihai. | |
| 776 | 0 | 8 | |i Print version: |t Microbial production of food ingredients and additives. |d London : Academic Press, 2017 |z 9780128115206 |z 0128115203 |w (DLC) 2017936538 |w (OCoLC)1011479138 |
| 830 | 0 | |a Handbook of food bioengineering ; |v v. 5. | |
| 856 | 4 | 0 | |u https://sciencedirect.uam.elogim.com/science/book/9780128115206 |z Texto completo |