Biotechnological production of natural ingredients for food industry / / edited by Juliano Lemos Bicas, Mário Roberto Maróstica Jr., Glaucia Maria Pastore

• Pubblicazione: Sharjah, United Arab Emirates : , : Bentham Science Publishers, , 2016; ©2016
• Edizione: First edition.
• Descrizione fisica: 1 online resource (512 p.)
• Disciplina: 660.60289
• Soggetto topico: Biotechnology - Safety measures; Biotechnology - Health aspects
• Persona (resp. second.): BicasJuliano Lemos; MarósticaMário Roberto; PastoreGlaucia Maria
• Note generali: Description based upon print version of record.
• Nota di bibliografia: Includes bibliographical references at the end of each chapters and index.
• Nota di contenuto: 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 Sweeteners ; ECONOMICAL 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 ACIDS ; Feed 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 Degradation ; Precursor 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 ACIDS ; L-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 Production ; Enzyme Proximity for L-threonine Production
• Titolo autorizzato: Biotechnological production of natural ingredients for food industry
• ISBN: 1-68108-265-9
• Formato: Materiale a stampa
• Livello bibliografico: Monografia
• Lingua di pubblicazione: Inglese
• Record Nr.: 9910822837903321
• Lo trovi qui: Univ. Federico II