Grumezescu, Holban

Food Biosynthesis

Volume 1
Herausgeber: Grumezescu, Alexandru Mihai; Holban, Alina Maria

• Broschiertes Buch

Produktbeschreibung

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.

Produktdetails

• Handbook of Food Bioengineering
• Verlag: Elsevier Science Publishing Co Inc
• Seitenzahl: 488
• Erscheinungstermin: 20. Juni 2017
• Englisch
• Abmessung: 235mm x 191mm x 20mm
• Gewicht: 1012g
• ISBN-13: 9780128113721
• ISBN-10: 0128113723
• Artikelnr.: 48043782

Inhaltsangabe

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