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Food biosynthesis

Author: Alexandru Mihai Grumezescu; Alina Maria Holban
Publisher: London : Academic Press, [2017]
Series: Handbook of food bioengineering, v. 1.
Edition/Format:   eBook : Document : EnglishView all editions and formats

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Genre/Form: Electronic books
Material Type: Document, Internet resource
Document Type: Internet Resource, Computer File
All Authors / Contributors: Alexandru Mihai Grumezescu; Alina Maria Holban
ISBN: 9780128112083 0128112085
OCLC Number: 1001960876
Description: 1 online resource (488 pages).
Contents: 1. Microbial Biosynthesis of Health-Promoting Food Ingredients2. Bacterial Biosynthesis: A Repertory of Natural Products3. Biocatalysis and its process intensification in the chemical industry4. The role of biocatalysis and membrane techniques in processing of high-pectin content food stuffs and wastes5. Sugar and sugar alcohol biosynthesis in genetically modified cyanobacteria6. Lignan biosynthesis for food bioengineering7. Amphiphilic Acyl Ascorbates: Their Enzymatic Synthesis and Applications to Food8. Phytoassisted Synthesis of Magnesium Oxide Nanoparticles by Swertia Chirayaita9. The enzyme production control by sound waves - In the case of koji mold10. A Review on Impact of Process Variable on Microbial Production of Carotenoid Pigments11. Curcuminoids analogues via microbial biotransformation with improved therapeutic properties12. Microbial Production of bioactive pigments, oligosaccharides and peptides13. New Insights On Bacterial Cellulose14. Biosynthesis of nanoparticles for food preservations: A green expertise15. An applied research perspectives of alpha-keto acids: From the production to applications
Series Title: Handbook of food bioengineering, v. 1.
Responsibility: edited by Alexandru Mihai Grumezescu, Alina Maria Holban.



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.Presents practical approaches of biosynthesis and the impact of biological origin on the field of food engineeringOffers alternative applications to produce natural foodsIncludes processes and techniques to produce health promoting foodsDiscusses the positive effects of biosynthesis on microbial production to enhance food safetyOffers a variety of perspectives on biosynthesis and its benefits for food ingredient production.


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