Microbial production of food ingredients, enzymes, and nutraceuticals /
edited by Brian McNeil [et al.].
- 1st ed.
- UK ; Woodhead Publishing, 2013.
- xxx, 610 p. : ill. ; 24 cm.
Includes bibliographical references and index.
1 Bioprocessing as a route to food ingredients: an introduction
Part 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 3 Systems biology methods and developments for Saccliaromyces cerevisiae and other industrial yeasts in relation to the production of fermented food and food ingredients 4 Applying systems and synthetic biology approaches to the production of food ingredients, enzymes and nutraceuticals by bacteria 5 Production of foods and food components by microbial fermentation: an introduction. 6 Fermentation monitoring and control of microbial cultures for food ingredient manufacture 7 Industrial enzyme production for the food and beverage industries: process scale up and scale down
Part II Use of microorganisms for the production of natural molecules for use in foods 8 Microbial production of food flavours 9 Microbial production of carotenoids 10 Microbial production of Havonoids and terpenoids 11 Microbial production of enzymes used in food applications 12 Microbial production of organic acids for use in food 13 Production of viable probiotic cells 14 Microbial production of bacteriocins for use in foods 15 Microbiai production of ainino acids and their derivatives for use in foods, nutraceuticals and medications 16 Production of microbiai polysaccharides for use in food 17 Microbiai production of xylitol and other polyols 18 Microbiai production of prebiotic oligosaccharides 19 Microbial production of polyunsaturated fatty acids as nutraceuticals 20 Microalgae as sources of food ingredients and nutraceuticals 21 Microbial production of vitamins