{"text_format":"2","workbook":"xls","n_sheets":1,"sheets":["report2"],"not_rendered":{"charts":0,"images":0,"macros":0,"external_links":1,"defined_names":1,"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":20,"n_cols":5,"rows_kept":20,"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],[6,2,6,3],[7,2,7,3],[8,2,8,3],[9,2,9,3],[14,2,14,3],[15,2,15,3],[17,2,17,3]],"flags":["formulas_cached_only"]}
[null,"1.","Record Nr.",null,"UNINA9911031662103321"]
[null,null,"Autore",null,"Jafari Seid Mahdi"]
[null,null,"Titolo",null,"Microbial Production of Food Bioactive Compounds / / edited by Seid Mahdi Jafari, Farshad Darvishi Harzevili, Asli Can Karaca"]
[null,null,"Pubbl/distr/stampa",null,"Cham : , : Springer Nature Switzerland : , : Imprint : Springer, , 2025"]
[null,null,"ISBN",null,"3-031-90974-7"]
[null,null,"Edizione",null,"[1st ed. 2025.]"]
[null,null,"Descrizione fisica",null,"1 online resource (1603 pages)"]
[null,null,"Collana",null,"Biomedical and Life Sciences Series"]
[null,null,"Disciplina",null,"664.024"]
[null,null,"Soggetti",null,"Food - Microbiology"]
[{"$nulls":4},"Food science"]
[{"$nulls":4},"Biotechnology"]
[{"$nulls":4},"Food Microbiology"]
[{"$nulls":4},"Food Science"]
[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,"Microbial 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."]
[null,null,null,"Sommario/riassunto","Food 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, "]
[{"$nulls":4},"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."]