{"text_format":"2","workbook":"xls","n_sheets":1,"sheets":["report2"],"not_rendered":{"charts":0,"images":0,"macros":0,"external_links":1,"defined_names":2,"comments":0,"pivot_tables":0},"unopened":[],"bounds":{"document_bytes":16777216,"sheet_cells":100000,"run_cost":"one","rows_first":2000,"rows_last":500,"rows_between":2000,"halvings":0,"cell_chars":16384,"cell_head_chars":4096},"cells_cut":0,"cells_raw":0,"read":"whole","date_system":"1900","formulas":"cached_only"}

{"sheet":"report2","index":0,"n_rows":36,"n_cols":5,"rows_kept":36,"cut":false,"hidden":false,"merged":[[0,2,0,3],[0,4,0,5],[1,2,1,3],[1,4,1,5],[2,2,2,3],[2,4,2,5],[3,2,3,3],[4,2,4,3],[5,2,5,3],[7,2,7,3],[8,2,8,3],[15,2,15,3],[15,4,15,5],[16,2,16,3],[16,4,16,5],[17,2,17,3],[17,4,17,5],[18,2,18,3],[20,2,20,3],[22,2,22,3],[23,2,23,3],[24,2,24,3],[25,2,25,3],[26,2,26,3],[28,2,28,3]],"flags":["formulas_cached_only"]}
[null,"1.","Record Nr.",null,"UNISA996395413703316"]
[null,null,"Autore",null,"Officer of the Grand Vizir"]
[null,null,"Titolo",null,"An account of Monsieur De Quesne's late expedition at Chio [[electronic resource] ] : together with the negotiation of Monsieur Guilleragues, the French ambassadour at the port / / in a letter written by an officer of the Grand Vizir's to a pacha ; translated into English"]
[null,null,"Pubbl/distr/stampa",null,"London, : [s.n.], Printed in the year MDCLXXXIII. [1683]"]
[null,null,"Descrizione fisica",null,"[7], 50, [2] p"]
[null,null,"Soggetti",null,"France Foreign relations Turkey Early works to 1800"]
[{"$nulls":4},"Turkey Foreign relations France Early works to 1800"]
[null,null,"Lingua di pubblicazione",null,"Inglese"]
[null,null,"Formato",null,"Materiale a stampa"]
[null,null,null,"Livello bibliografico","Monografia"]
[null,null,null,"Note generali","Probably a translation of: Substance d'une lettre écrite par un Officier du Grand Vizir un pacha, touchant l'expedition de Monsr du Quesne à Chio et la négotiation de Monsr de Guilleragues avec la Port. [Paris?] : 1683. Cf. BM."]
[{"$nulls":4},"A212 on reel 444 is actually A211."]
[{"$nulls":4},"Publisher's advertisements on [2] p. at end."]
[{"$nulls":4},"Reproduction of original in: British Library."]
[null,null,null,"Sommario/riassunto","eebo-0018"]
[null,"2.","Record Nr.",null,"UNINA9911019101003321"]
[null,null,"Autore",null,"Singh Sudhir Pratap"]
[null,null,"Titolo",null,"Microbial Nutraceuticals : Products and Processes"]
[null,null,"Pubbl/distr/stampa",null,"Newark : , : John Wiley & Sons, Incorporated, , 2025"]
[{"$nulls":4},"©2025"]
[null,null,"ISBN",null,"1-394-24153-4"]
[{"$nulls":4},"1-394-24152-6"]
[null,null,"Edizione",null,"[1st ed.]"]
[null,null,"Descrizione fisica",null,"1 online resource (490 pages)"]
[null,null,"Disciplina",null,"613.2"]
[null,null,"Lingua di pubblicazione",null,"Inglese"]
[null,null,"Formato",null,"Materiale a stampa"]
[null,null,null,"Livello bibliografico","Monografia"]
[null,null,"Nota di contenuto",null,"Cover -- Title Page -- Copyright Page -- Contents -- List of Contributors -- About the Editors -- Preface -- Chapter 1 Microbial Nutraceuticals: An Overview -- 1.1 Introduction -- 1.1.1 Overview of Microbial Nutraceuticals -- 1.2 Microbial Production of Nutrients -- 1.2.1 Microbial Amino Acid and Peptide Production -- 1.2.2 Dietary Short-Chain Fatty Acid Production -- 1.3 Oligosaccharide Production -- 1.3.1 Prebiotic Oligosaccharide Molecule Production in Microbial Cells -- 1.3.2 Microbial Transformation and Bio-production of High-Value Rare Functional Sugars: Sources, Methods, and Safety Aspects -- 1.3.3 Microbial Production of High-Value Polyphenolics -- 1.3.4 Specialized Carbohydrate Production -- 1.3.5 Polymeric Nutraceuticals -- 1.4 Advanced Nutraceutical Products and Processes -- 1.4.1 Functional Nutraceutical Products -- 1.4.2 Specialized Nutrient Molecules -- 1.5 Safety and Regulatory Aspects -- 1.6 Alternative Sources -- Acknowledgements -- References -- Chapter 2 Microbial Cell Factories for the Production of Essential Amino Acids -- 2.1 Introduction -- 2.2 Essential Amino Acid Biosynthesis -- 2.2.1 Methionine -- 2.2.2 Valine -- 2.2.3 Tryptophan -- 2.2.4 Phenylalanine -- 2.2.5 Lysine -- 2.2.6 Leucine -- 2.2.7 Threonine -- 2.2.8 Isoleucine -- 2.2.9 Histidine -- 2.3 Fermentation Strategies -- 2.4 Perspectives and Challenges -- References -- Chapter 3 Microbial Production of Dietary Short-Chain Fatty Acids -- 3.1 Background -- 3.2 SCFA Generation and Its Producing Microbes -- 3.2.1 Acetate -- 3.2.2 Propionate -- 3.2.3 Butyrate -- 3.2.4 Valerate -- 3.2.5 Formate -- 3.3 Mechanism of Actions -- 3.4 Impact on Host Health -- 3.5 Potential of "]
[{"$nulls":4},"SCFAs as Therapeutics -- 3.6 Conclusions and Perspectives -- References -- Chapter 4 Microbial Sources for Bioactive Peptides Conferring Health Benefits -- 4.1 Introduction."]
[{"$nulls":4},"4.2 Overview of Bioactive Peptides -- 4.3 Production and Processing of Bioactive Peptides -- 4.3.1 Enzymatic Hydrolysis -- 4.3.2 Microbial Fermentation -- 4.4 The Role of LAB Proteolytic Systems in the Liberation of Bioactive Peptides -- 4.5 Purification and Identification -- 4.6 Promising Health-Promoting Effects -- 4.6.1 Hypocholesterolemic and Hypolipidemic Effects -- 4.6.2 Antithrombotic Effect -- 4.6.3 Antihypertensive Activity -- 4.6.4 Mineral-Binding Activity -- 4.6.5 Opiate-Like Activity -- 4.7 The Impact of Processing Procedures on the Bioactivity of Peptides -- 4.8 Possible Bioactive Peptide Applications -- 4.9 One Advancement Over Linear Peptides with Cyclic Peptides -- 4.10 Computer-based Methods for Peptide Research Utilization -- 4.11 Challenges in Bioactive Peptide Development -- 4.12 Conclusions and Future Perspectives -- References -- Chapter 5 Prebiotic Oligosaccharide Production in Microbial Cells -- 5.1 Oligosaccharides as Prebiotics -- 5.2 Structural Diversity of Prebiotic Oligosaccharides and Mechanism of Action -- 5.2.1 Structures of Various Existing and Emerging Prebiotics -- 5.2.1.1 Galactooligosaccharides -- 5.2.1.2 Fructooligosaccharides -- 5.2.1.3 Chitooligosaccharides -- 5.2.1.4 Malto-andIsomaltooligosaccharides -- 5.2.1.5 Mannooligosaccharides -- 5.2.1.6 Raffinose Family Oligosaccharides -- 5.2.1.7 Xylooligosaccharides -- 5.2.2 General Mechanisms of Action of Prebiotics -- 5.3 Enzymes Involved in the Production of GOSs and FOSs -- 5.4 Microbial Systems for the Synthesis of GOSs and FOSs -- 5.4.1 Production of GOSs Using Bacterial and Fungal Systems -- 5.4.2 Production of FOSs Using Bacterial and Fungal Systems -- 5.4.2.1 FOSs Production in Bacterial Systems -- 5.4.2.2 FOSs Production in Fungal Systems -- 5.5 Novel Prebiotic Oligosaccharides -- 5.5.1 Pectic Oligosaccharides -- 5.5.2 Resistant Starch -- 5.5.3 Polydextrose."]
[{"$nulls":4},"5.5.4 Polyphenols and Flavanols -- 5.5.5 Lactulose -- 5.5.6 Human Milk Oligosaccharides -- 5.5.7 Synbiotics -- 5.5.8 Mushrooms -- 5.6 Future Perspectives -- References -- Chapter 6 Bio-production of Rare Sugars, Applications, Safety, and Health Benefits -- 6.1 Introduction -- 6.2 D-Allulose -- 6.2.1 Physiological Functions and Health Benefits -- 6.2.1.1 Anti-obesityand Antidiabetic Effects -- 6.2.1.2 Anti-hyperlipidemicEffects -- 6.2.1.3 Anti-inflammatoryand Antioxidative Effects -- 6.3 D-Allose -- 6.3.1 Physiological Functions and Health Benefits -- 6.3.1.1 Anticancer and Antitumor Properties -- 6.3.1.2 Antioxidant Properties -- 6.3.1.3 Anti-inflammatoryEffects -- 6.3.1.4 Cryoprotective, Immunosuppressive, and Other Characteristics -- 6.3.1.5 Sweetener and Food Additive -- 6.3.1.6 Benefits of d-Allosein Plants -- 6.4 Trehalose -- 6.4.1 Physiological Functions and Health Benefits -- 6.4.1.1 Cryopreservation -- 6.4.1.2 Blood Sugar and Insulin Response -- 6.4.1.3 Regulation of Glucose Homeostasis and Lipid Metabolism -- 6.4.1.4 Antioxidant and Anti-inflammatoryEffects -- 6.4.1.5 Gut Microbiome Modulation -- 6.4.1.6 Dental Health and Weight Management -- 6.4.1.7 Stress Regulator in Plants -- 6.5 D-Tagatose -- 6.5.1 Physiological Functions and Health Benefits -- 6.5.1.1 Oral Health -- 6.5.1.2 Prebiotic and Systemic Health -- 6.5.1.3 Antiaging -- 6.5.1.4 D-TagatoseRestricts Plant Pathogen -- 6.6 D-Talose -- 6.7 Turanose -- 6.7.1 Physiological Functions -- 6.7.1.1 Blood Sugar Control and Weight Management -- 6.7.1.2 Anti-inflammatory -- 6.7.1.3 Prebiotic Effects -- 6.7.1.4 Gut and Dental Health -- 6.7.1.5 Pathogen Detection -- 6.7.1.6 Honey Authentication -- 6.7.1.7 Food Processing and Osmoprotection -- 6.8 Conclusion -- References -- Chapter 7 Microbial Engineering for the Production of "]
[{"$nulls":4},"High-value Polyphenolics -- 7.1 Introduction."]
[{"$nulls":4},"7.2 Properties and Classification of Polyphenols -- 7.2.1 Phenolic Acid -- 7.2.2 Flavonoids -- 7.2.3 Non-flavonoids -- 7.3 Sources of Polyphenols -- 7.3.1 Plant as a Source for Polyphenols -- 7.3.2 Microbes as Polyphenol Source -- 7.4 Metabolic Engineering of Bacteria for Polyphenol Production -- 7.4.1 Genetic Engineering Approach for Polyphenol Production in Bacteria -- 7.4.2 Genetic Engineering of Fungi for Polyphenol Production -- 7.5 Model Organisms for Polyphenol Production -- 7.5.1 Yeast -- 7.5.2 Escherichia coli -- 7.5.3 Corynebacterium Glutamicum -- 7.6 Examples of Some Important Polyphenols Produced in E. coli -- 7.7 Conclusion and Future Directions -- References -- Chapter 8 Microbial Approaches for Lactose Transformation into High-value Rare Sugars -- 8.1 Introduction -- 8.2 Lactose-derived Rare Sugar Production Through Microbial Approach -- 8.2.1 Lactosucrose -- 8.2.2 Tagatose -- 8.2.3 Lactulose -- 8.2.4 Epilactose -- 8.3 Conclusion -- Acknowledgements -- References -- Chapter 9 Engineering Microbial Pathways for the Production of 2′-Fucosyllactose -- 9.1 Introduction -- 9.1.1 Human Milk Oligosaccharides (HMOs) -- 9.1.2 Biological Properties and Functions of 2′-FL -- 9.2 Human Milk Microbiome -- 9.2.1 Chemical Synthesis of 2′-FL -- 9.2.2 Enzymatic Synthesis of 2′-FL -- 9.2.3 Biological Production of 2′-FL Through Genetic Engineering Strategies -- 9.2.4 Engineering Gram-Negative Bacterial Host [Escherichia coli] for 2′-FL Production -- 9.2.5 Engineering Gram-Positive Bacterial Host for 2′-FL Production -- 9.2.6 Engineering Yeast for 2′-FL Production -- 9.2.7 Global Regulatory Approval, Commercialization, Market Value, and Application of 2′-FL -- 9.3 Challenges or Future Outlook -- 9.4 Conclusion and Perspectives -- Acknowledgement -- References -- Chapter 10 Microbial Production of Human Milk Oligosaccharides (HMOs) -- 10.1 Introduction."]
[{"$nulls":4},"10.2 Type and Structure of HMOs -- 10.3 Different Methods for HMO Production -- 10.3.1 Chemical Synthesis -- 10.3.2 Enzymatic Synthesis (Chemoenzymatic HMO Synthesis) -- 10.3.2.1 Glycosyltransferase -- 10.3.2.2 Glycosidase -- 10.3.3 Microbial Cell Factories (Whole-Cell Reaction Method) -- 10.3.3.1 2′-Fucosyllactose -- 10.4 Strategies for Enhanced HMO Production -- 10.4.1 Designing Cell Factories for Commercial Synthesis -- 10.4.2 Modification of Metabolic Pathway -- 10.4.2.1 Exploitation of Lactose Substrate for Producing HMOs -- 10.4.2.2 Engineering of GDP-l-Fucose Pool Occurring Inside a Cell -- 10.4.2.3 Transferase Expression and Engineering -- 10.4.2.4 Exporting Product Outside Cell -- 10.4.3 Process of Fermentation and Scaling-up -- 10.4.4 Quality of the Product and Downstream Processes -- 10.5 Purification Methods -- 10.6 Global Demand and Recent Market Aspects of HMOs -- 10.6.1 HMOs' Market Segmental Analysis -- 10.6.2 HMO Market Analysis by Product -- 10.6.3 HMOs' Market Regional Analyzes None -- 10.6.4 Factors Affecting the HMOs' Market -- 10.6.5 Dairy Oligosaccharide Industry Restrictions -- 10.6.6 Competition Landscape of the Global Human Milk Oligosaccharides' (HMOs') Market -- 10.6.7 Latest Trends in the HMO Market -- 10.6.8 Highlights of Global HMOs' Market -- 10.7 Applications of HMOs -- 10.7.1 Functions of HMOs -- 10.7.2 Involvement of HMOs as if Prebiotics -- 10.7.3 Antiadhesive and Antimicrobial Characteristics of HMOs -- 10.7.4 HMO's Impact on Intestinal Epithelial Cells -- 10.7.5 HMO's Influence on Immune Cells -- 10.8 Conclusion and Future Outlook -- References -- Chapter 11 Beta (β)-glucan as Microbial Polymer with Nutraceutical Potential: Chemistry, Biosynthesis, Extraction, Identification, and Industrial Production of Bioactive Compound for Human Health -- 11.1 Introduction."]
[{"$nulls":4},"11.2 Classification, Chemistry, and Biosynthesis of β-glucan."]