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...

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Detalles Bibliográficos
Clasificación:Libro Electrónico
Otros Autores: Holban, Alina Maria, Grumezescu, Alexandru Mihai
Formato: Electrónico eBook
Idioma:Inglés
Publicado: London : Academic Press, 2017.
Colección:Handbook of food bioengineering ; v. 5.
Temas:
Food > Microbiology.
Food Microbiology
Aliments > Microbiologie.
TECHNOLOGY & ENGINEERING > Food Science.
Food > Microbiology
Acceso en línea:Texto completo
Tabla de Contenidos:
  • 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
  • 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
  • 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
  • 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
  • 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
  • ""4
  • Polyols""

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