LEADER 01142nam0-22003851i-450- 001 990005449050203316 005 20010829120000.0 035 $a000544905 035 $aUSA01000544905 035 $a(ALEPH)000544905USA01 035 $a000544905 100 $a20010829d1987-------|0enac50------ba 101 $aeng 102 $aUS 105 $a|||| ||||| 200 1 $aDevelopment and planning$fIgnacy Sachs$gtranslated by Peter Fawcett 210 $aCambridge$cCambridge University Press$d1987 215 $a134 p.$d22 cm. 606 $aSviluppo economico$2FI 620 $dCambridge 676 $a338.9$cSviluppo economico$v21 700 1$aSACHS,$bIgnacy$0120957 702 1$aFAWCETT,$bPeter 712 $aCambridge University Press 801 $aIT$bSOL$c20120104 912 $a990005449050203316 950 $aDIP.TO SCIENZE ECONOMICHE - (SA)$dDS 300 338.9 SAC$e3171 DISES 951 $a300 338.9 SAC$b3171 DISES 959 $aBK 969 $aDISES 979 $c20121027$lUSA01$h1532 979 $c20121027$lUSA01$h1613 996 $aDévelopper les champs de planification$945017 997 $aUNISA NUM $aUSA4657 LEADER 03626nam 22006015 450 001 9911031662103321 005 20251001130444.0 010 $a3-031-90974-7 024 7 $a10.1007/978-3-031-90974-0 035 $a(CKB)41521129000041 035 $a(MiAaPQ)EBC32324981 035 $a(Au-PeEL)EBL32324981 035 $a(OCoLC)1525449185 035 $a(DE-He213)978-3-031-90974-0 035 $a(EXLCZ)9941521129000041 100 $a20251001d2025 u| 0 101 0 $aeng 135 $aur||||||||||| 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 10$aMicrobial Production of Food Bioactive Compounds /$fedited by Seid Mahdi Jafari, Farshad Darvishi Harzevili, Asli Can Karaca 205 $a1st ed. 2025. 210 1$aCham :$cSpringer Nature Switzerland :$cImprint: Springer,$d2025. 215 $a1 online resource (1603 pages) 225 1 $aBiomedical and Life Sciences Series 311 08$a3-031-90973-9 327 $aMicrobial Production of Apigenin and Chrysin -- Microbial Production of Pinocembrin -- Microbial Production of Naringenin -- Microbial Production of Catechin -- Microbial Production of Resveratrol -- Microbial Production of Curcumin -- Microbial Production of Caffeic Acid -- Microbial Production of Reticuline -- Microbial Production of Lycopene -- Microbial Production of Zeaxanthin -- Microbial Production of Astaxanthin -- Microbial Production of Heparosan -- Microbial Production of Aromatic Alcohols -- Microbial Production of Diacetyl -- Microbial Production of Aromatic Phenolic Compounds -- Microbial Production of Aromatic Benzaldehydes (Cherry and Fruit Flavors) -- Microbial Production of Lactones (Peach and Fruity Flavors) -- Microbial Production of Vanillin. 330 $aFood bioactive compounds (bioactives) are natural ingredients that provide great health benefits to humans. There is a growing global demand for bioactives for the prevention and treatment of human diseases with a multi-billion dollar market. However, the large-scale use of bioactives is restricted due to limitations and problems in their extraction from natural resources including plants and animals. Today, microbial production of bioactives from simple carbon sources is considered an environmentally friendly method. Microbial Production of Food Bioactive Compounds covers recent advances and future trends in microbial production of bioactives like polyphenolic compounds, alkaloids, terpenoids, functional polysaccharides and oligosaccharides, essential fatty acids and food aroma compounds, which have become a multi-billion-dollar market worldwide. Authored by prominent international scientists and experienced researchers, this text comprehensively covers recent progress and trends in microbial production of nutraceuticals/bioactives. 410 0$aBiomedical and Life Sciences Series 606 $aFood$xMicrobiology 606 $aFood science 606 $aBiotechnology 606 $aFood Microbiology 606 $aFood Science 606 $aBiotechnology 615 0$aFood$xMicrobiology. 615 0$aFood science. 615 0$aBiotechnology. 615 14$aFood Microbiology. 615 24$aFood Science. 615 24$aBiotechnology. 676 $a664.024 700 $aJafari$b Seid Mahdi$0854415 701 $aDarvishi Harzevili$b Farshad$01058245 701 $aKaraca$b Asli Can$01850921 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9911031662103321 996 $aMicrobial Production of Food Bioactive Compounds$94444153 997 $aUNINA