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Microbial Enzymes in Production of Functional Foods and Nutraceuticals de Amit Kumar Rai

Microbial Enzymes in Production of Functional Foods and Nutraceuticals

Editat de Amit Kumar Rai, Ranjna Sirohi, Luciana Porto de Souza Vandenberghe, Parameswaran Binod
en Limba Engleză Hardback – 6 feb 2023
This book is a valuable reference that discusses green technologies, like enzyme technologies, to meet the ever-growing demand of nutraceuticals and functional foods. Microorganisms like bacteria (lactic acid bacteria, Bacillus species), yeasts, and filamentous fungi have been exploited for food preparations globally. Microbial Enzymes in Production of Functional Foods and Nutraceuticals discusses how to use them commercially. Chapters include enzyme sources, processing, and the health benefits of microbial enzymes. Other interesting Chapters include the application of metagenomics and the molecular engineering of enzymes. This book is useful for students, academicians, and industry experts in food science and applied microbiology.
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Specificații

ISBN-13: 9781032317564
ISBN-10: 1032317566
Pagini: 318
Ilustrații: 36 Tables, black and white; 32 Line drawings, color; 2 Line drawings, black and white; 1 Halftones, color; 33 Illustrations, color; 2 Illustrations, black and white
Dimensiuni: 178 x 254 x 19 mm
Greutate: 0.75 kg
Ediția:1
Editura: CRC Press
Colecția CRC Press

Public țintă

Academic, Postgraduate, and Professional Reference

Notă biografică

Dr. Amit Kumar Rai is Scientist C at the Institute of Bioresources and Sustainable Development, Sikkim. He completed his doctorate from CSIR-CFTRI, Mysore. His major area of interest is food biotechnology for the production of nutraceuticals and functional foods rich in bioactive peptides and isoflavones using microorganisms. He has 3 patents, 76 publications, 3 books and 23 book chapters, to his credit.
Dr Ranjna Sirohi is a Research professor at the Korea University, Seoul, South Korea. She completed her PhD degree in Process and Food Engineering from G.B. Pant University of Agriculture and Technology, Pantnagar, India. She has worked as researcher at École Polytechnique Fédérale de Lausanne, Switzerland. Her major research interests are bioprocess technology, food & food waste valorisation, waste to wealth, biofuels. She has 94 publications including 60 research and review papers, 13 book chapters, seven popular articles and 14 conference proceedings, to her credit.
Dr Luciana is a Full Professor at the Department of Bioprocess Engineering and Biotechnology, Federal University of Paraná, Curitiba, Brazil. She is a member of the Bioprocess Engineering and Biotechnology Graduation Program at UFPR. Dr Vandenberghe obtained her PhD degree in Génie de Procédés Industriels - Biotechnologie from Université de Technologie de Compiègne (2000), France. Her areas of interest include Bioprocess Engineering & Biotechnology and Industrial Microbiology, with focus on valorization of solid and liquid agro-industrial subproducts through submerged and solid-state fermentation for biomolecules production including industrial enzymes, organic acids, biopolymers and plant growth hormones. She has published 123 papers, 51 book chapters and 23 deposed patents.
Dr Parameswaran Binod is a Principal Scientist in the Microbial Processes and Technology Division of CSIR-National Institute for Interdisciplinary Science and Technology, Trivandrum, India. He obtained Ph D in Biotechnology from University of Kerala, Thiruvananthapuram, India. He worked as a Post-doctoral fellow at the Korea Institute of Energy Research, Daejeon, South Korea and later joined as Scientist at CSIR-National Institute for Interdisciplinary Science and Technology, Thiruvananthapuram, India. His research interest includes biomass to fuels and chemicals, biopolymers and enzyme technology. He has more than 140 publications and an h-index of 45. His name is listed in the world’s top 2% scientist for the whole career as per the study by Stanford University and Elsevier in the year 2020.

Cuprins

Preface. About the Authors. List of Contributors. SECTION I Introduction and Perspective. Chapter 1 Microbial Enzymes for Production of Functional Foods and Nutraceuticals. SECTION II Sources of Microbial Enzymes for Nutraceutical Production. Chapter 2 Enzymes from Lactic Acid Bacteria for Nutraceuticals Production. Chapter 3 Fungal Enzymes for Applications in Functional Food Industry. Chapter 4 Enzymes from Bacillus spp. for Nutraceutical Production. SECTION III Specific Microbial Enzymes and Their Application in Functional Foods Production. Chapter 5 Microbial Production and Application of Pullulanases. Chapter 6 Microbial Proteases for Production of Bioactive Peptides. Chapter 7 Microbial Enzymes for the Production of Xylooligosaccharides. Chapter 8 Microbial Enzymes for Production of Fructooligosaccharides. Chapter 9 Enzymes for Lactose Hydrolysis and Transformation. Chapter 10 Microbial Enzymes for Reduction of Antinutritional Factors. Chapter 11 Microbial Enzymes for the Recovery of Nutraceuticals from Agri-Food Waste. SECTION IV Technologies for Improved Enzyme Systems for Nutraceutical Production. Chapter 12 Molecular Engineering of Microbial Food Enzymes. Chapter 13 Metagenomics for the Identification of Microbial Enzymes for Nutraceutical Production. Chapter 14 CRISPR Technology for Probiotics and Nutraceuticals Production. Index.

Descriere

Microbial Enzymes in Production of Functional Foods And Nutraceuticals is a valuable reference that discusses green technologies like enzyme technologies, to meet the ever-growing demand of nutraceuticals and functional foods.