04653nam 2200529 450 991079830200332120230808193839.01-68108-265-9(CKB)3710000000735402(EBL)4592414(MiAaPQ)EBC4592414(EXLCZ)99371000000073540220160810h20162016 uy 0engur|n|---|||||rdacontentrdamediardacarrierBiotechnological production of natural ingredients for food industry /edited by Juliano Lemos Bicas, Mário Roberto Maróstica Jr., Glaucia Maria PastoreFirst edition.Sharjah, United Arab Emirates :Bentham Science Publishers,2016.©20161 online resource (512 p.)Description based upon print version of record.1-68108-266-7 Includes bibliographical references at the end of each chapters and index.CONTENTS; FOREWORD ; PREFACE ; List of Contributors ; Introductory Overview of Biotechnological Additives ; INTRODUCTION; HISTORICAL ASPECTS OF BIOTECHNOLOGY FOR MODERN DEVELOPMENTS; Enzymes; Genetic Engineering; MAIN BIOTECHNOLOGICAL INGREDIENTS: FROM RESEARCH TO INDUSTRY; CONCLUDING REMARKS; CONFLICT OF INTEREST; ACKNOWLEDGMENTS; REFERENCES; Alternative Sweeteners: Current Scenario and Future Innovations for Value Addition ; INTRODUCTION; NATURAL SWEETENERS; GLOBAL SWEETENERS MARKET; USES OF SWEETENERS IN FOOD INDUSTRY; NATURAL SWEETENERS OF PLANT ORIGIN; Non-Saccharide Natural SweetenersECONOMICAL IMPORTANCE AND COMMERCIAL RELEVANCE OF BIOTECHNOLOGICALLY PRODUCED SWEETENERSNATURAL SACCHARIDE-DERIVED SWEETENERS; Polyols; Mannitol; Sorbitol; Xylitol; Erythritol; Isomalt; Maltitol; Industrial Relevance; RESEARCH ADVANCES IN PLANT DERIVED NON-SACCHARIDE SWEETENERS; IMPENDING AREAS OF RESEARCH; THE FUTURE OF INNOVATION IN ALTERNATIVE SWEETENERS ; CONFLICT OF INTEREST; ACKNOWLEDGEMENTS; REFERENCES; Biotechnological Production of Amino Acids and Nucleotides ; INTRODUCTION; GLUTAMIC ACID, ITS SALTS AND 5'-NUCLEOTIDES AS FLAVOR ENHANCERS ; FOOD AND FEED USES OF AMINO ACIDSFeed use of amino acidsFood Use of Amino Acids; ECONOMIC IMPORTANCE AND COMMERCIAL RELEVANCE OF MICROBIAL AMINO ACIDS AND NUCLEOTIDES; MICROBIAL PRODUCTION OF L-GLUTAMATE AND OTHER L-GLUTAMATE FAMILY AMINO ACIDS; Glutamate Production; Eliciting Glutamate Production by C. glutamicum; De-Bottlenecking Glutamate Biosynthesis; Precursor Supply for Glutamate Production; Cofactor Supply for Glutamate Production; Glutamate Export; Avoidance of Glutamate Re-import and Degradation; L-Glutamine Production; De-bottlenecking Glutamine Biosynthesis; Avoidance of Glutamine DegradationPrecursor Supply for Glutamine Production and Avoiding by-ProductsExport and Avoidance of Re-import; L-Arginine Production; De-bottlenecking L-Arginine Biosynthesis; Avoidance of By-products of L-Arginine Production; Precursor Supply for L-Arginine Production; Cofactor Supply for L-Arginine Production; L-Arginine Export; Avoidance of L-Arginine Re-import and Degradation; Industrial Production Strains and Processes, and Improvement of the Fermentation Quality of Strains; L-Proline Production; L-Proline Producing Strains; MICROBIAL PRODUCTION OF L-LYSINE AND OTHER ASPARTATE FAMILY AMINO ACIDSL-Lysine ProductionL-lysine Biosynthesis; Strain Development for Microbial Production of L-lysine; De-bottlenecking and L-lysine Export ; Reduction of By-products and Competing Pathways of L-lysine Production; Precursor Supply for L-lysine Production and Redirection of Carbon Metabolism; NADPH Supply for L-lysine Production; Strains and Industrial Processes of L-lysine Production; L-Threonine Production; L-Threonine Biosynthesis; Strain Construction Strategies for L-threonine Production; Transport Engineering for L-threonine Production; Alternative Substrates for L-threonine ProductionEnzyme Proximity for L-threonine ProductionBiotechnologySafety measuresBiotechnologyHealth aspectsBiotechnologySafety measures.BiotechnologyHealth aspects.660.60289Bicas Juliano LemosMaróstica Mário RobertoPastore Glaucia MariaMiAaPQMiAaPQMiAaPQBOOK9910798302003321Biotechnological production of natural ingredients for food industry3774198UNINA