Microbial production of food ingredients, enzymes and nutraceuticals [[electronic resource] /] / edited by Brian McNeil ... [et al.]

• Pubblicazione: Cambridge, UK ; ; Philadelphia, PA, : Woodhead Pub., 2013
• Descrizione fisica: 1 online resource (641 p.)
• Disciplina: 615.535
• Soggetto topico: Food - Microbiology; Functional foods
• Soggetto genere / forma: Electronic books.
• Altri autori: McNeilBrian
• Note generali: Description based upon print version of record.
• Nota di contenuto: Cover; Microbial production offood ingredients, enzymesand nutraceuticals; Copyright; Contents; Contributor contact details; Woodhead Publishing Series in Food Science, Technology and Nutrition; Foreword; 1 Bioprocessing as a route to food ingredients: an introduction; 1.1 Food fermentation as an ancient technology: an overview; 1.2 Solid substrate fermentations (SSF) and stirred tank reactor (STR) technology: relative industrial dominance; 1.3 Development of bioprocessing as a route to food ingredients: the history of koji; 1.4 Conclusion: food biotechnology past, present and future ; 1.5 ReferencesPart I Systems biology, metabolic engineering of industrial microorganisms and fermentation technology; 2 Systems biology methods and developments of filamentous fungi in relation to the production of food ingredients; 2.1 Introduction; 2.2 Filamentous fungi as cell factories for food biotechnology; 2.3 Systems biology of food-related filamentous fungi; 2.4 Beyond functional genomics to metabolic modelling; 2.5 Systems biology perspectives on food biotechnology and food safety; 2.6 Acknowledgements; 2.7 References ; 3 Systems biology methods and developments for saccharomyces cerevisiae and other industrial yeasts in relation to the production of fermented food and food ingredients3.1 Introduction; 3.2 History of yeast science: it all started with food; 3.3 Systems biology: possibilities and challenges in relation to food; 3.4 Systems biology tools for fermented food; 3.5 Production of flavours from yeasts; 3.6 Food colouring: functional colours; 3.7 Antioxidants; 3.8 Non-conventional yeasts for food and food ingredients; 3.9 Conclusions; 3.10 References ; 3.11 Appendix: glossary of the systems biology tool box4 Applying systems and synthetic biology approaches to the production of food ingredients, enzymes and nutraceuticals by bacteria; 4.1 Introduction; 4.2 Definition and uses of systems biology in production; 4.3 Advantages of systems biology in the production of food ingredients, enzymes and nutraceuticals by bacteria; 4.4 Production of food grade amino acids through the exploitation of systems biology and 'omics' approaches; 4.5 Using systems approaches to develop enzymes for use in food production ; 4.6 Future trends in the application of systems and synthetic biology to food microbiology4.7 Sources of further information; 4.8 References; 5 Production of foods and food components by microbial fermentation: an introduction; 5.1 Introduction; 5.2 Food and food ingredients produced by microbial fermentation; 5.3 Principles of bioreactor design and operation; 5.4 Examples of fermentation processes used for the production of foods and foodstuffs; 5.5 Dealing with fermentation waste; 5.6 Conclusions; 5.7 References ; 6 Fermentation monitoring and control of microbial cultures for food ingredient manufacture
• Sommario/riassunto: Bacteria, yeast, fungi and microalgae can act as producers (or catalysts for the production) of food ingredients, enzymes and nutraceuticals. With the current trend towards the use of natural ingredients in foods, there is renewed interest in microbial flavours and colours, food bioprocessing using enzymes and food biopreservation using bacteriocins. Microbial production of substances such as organic acids and hydrocolloids also remains an important and fast-changing area of research. Microbial production of food ingredients, enzymes and nutraceuticals provides a comprehensive overview of micr
• Titolo autorizzato: Microbial production of food ingredients, enzymes and nutraceuticals
• ISBN: 0-85709-354-1
• Formato: Materiale a stampa
• Livello bibliografico: Monografia
• Lingua di pubblicazione: Inglese
• Record Nr.: 9910462870203321
• Lo trovi qui: Univ. Federico II
• Serie: Woodhead Publishing Series in Food Science, Technology and Nutrition