The Resource Microbial production of food ingredients, enzymes, and nutraceuticals, edited by Brian McNeil, David Archer, Ioannis Giavasis, and Linda Harvey
Microbial production of food ingredients, enzymes, and nutraceuticals, edited by Brian McNeil, David Archer, Ioannis Giavasis, and Linda Harvey
Resource Information
The item Microbial production of food ingredients, enzymes, and nutraceuticals, edited by Brian McNeil, David Archer, Ioannis Giavasis, and Linda Harvey represents a specific, individual, material embodiment of a distinct intellectual or artistic creation found in University of Missouri-St. Louis Libraries.This item is available to borrow from 1 library branch.
Resource Information
The item Microbial production of food ingredients, enzymes, and nutraceuticals, edited by Brian McNeil, David Archer, Ioannis Giavasis, and Linda Harvey represents a specific, individual, material embodiment of a distinct intellectual or artistic creation found in University of Missouri-St. Louis Libraries.
This item is available to borrow from 1 library branch.
- Summary
- 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 microbial production of food ingredients, enzymes and nutraceuticals. Part one reviews developments in the metabolic engineering of industrial microorganisms and advances in fermentation technology in the production of fungi, yeasts, enzymes and nutraceuticals. Part two discusses the production and application in food processing of substances such as carotenoids, flavonoids and terponoids, enzymes, probiotics and prebiotics, bacteriocins, microbial polysaccharides, polyols and polyunsaturated fatty acids. Microbial production of food ingredients, enzymes and nutraceuticals is an invaluable guide for professionals in the fermentation industry as well as researchers and practitioners in the areas of biotechnology, microbiology, chemical engineering and food processing. Provides a comprehensive overview of microbial flavours and colours, food bioprocessing using enzymes and food biopreservation using bacteriocinsBegins with a review of key areas of systems biology and metabolic engineering, including methods and developments for filamentous fungiAnalyses the use of microorganisms for the production of natural molecules for use in foods, including microbial production of food flavours and carotenoids
- Language
- eng
- Extent
- 1 online resource (xxx, 610 pages)
- Contents
-
- Part I. Systems biology, metabolic engineering of industrial microorganisms and fermentation technology
- part II. Use of microorganisms for the production of natural molecules for use in foods
- Isbn
- 9780857093547
- Label
- Microbial production of food ingredients, enzymes, and nutraceuticals
- Title
- Microbial production of food ingredients, enzymes, and nutraceuticals
- Statement of responsibility
- edited by Brian McNeil, David Archer, Ioannis Giavasis, and Linda Harvey
- Language
- eng
- Summary
- 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 microbial production of food ingredients, enzymes and nutraceuticals. Part one reviews developments in the metabolic engineering of industrial microorganisms and advances in fermentation technology in the production of fungi, yeasts, enzymes and nutraceuticals. Part two discusses the production and application in food processing of substances such as carotenoids, flavonoids and terponoids, enzymes, probiotics and prebiotics, bacteriocins, microbial polysaccharides, polyols and polyunsaturated fatty acids. Microbial production of food ingredients, enzymes and nutraceuticals is an invaluable guide for professionals in the fermentation industry as well as researchers and practitioners in the areas of biotechnology, microbiology, chemical engineering and food processing. Provides a comprehensive overview of microbial flavours and colours, food bioprocessing using enzymes and food biopreservation using bacteriocinsBegins with a review of key areas of systems biology and metabolic engineering, including methods and developments for filamentous fungiAnalyses the use of microorganisms for the production of natural molecules for use in foods, including microbial production of food flavours and carotenoids
- Cataloging source
- N$T
- Dewey number
- 664/.02015118
- Illustrations
- illustrations
- Index
- index present
- LC call number
- TP248.25.M39
- LC item number
- M53 2013eb
- Literary form
- non fiction
- Nature of contents
-
- dictionaries
- bibliography
- NLM call number
-
- 2013 G-605
- QU 34
- http://library.link/vocab/relatedWorkOrContributorName
-
- McNeil, B.
- Archer, D. B.
- Giavasis, Ioannis
- Harvey, L. M.
- Series statement
- Woodhead Publishing series in food science, technology, and nutrition,
- Series volume
- number 246
- http://library.link/vocab/subjectName
-
- Biotechnology
- Functional foods
- Fermentation
- Bioreactors
- Dietary Supplements
- Functional Food
- Industrial Microbiology
- TECHNOLOGY & ENGINEERING
- Biotechnology
- Functional foods
- Label
- Microbial production of food ingredients, enzymes, and nutraceuticals, edited by Brian McNeil, David Archer, Ioannis Giavasis, and Linda Harvey
- Antecedent source
- unknown
- Bibliography note
- Includes bibliographical references and index
- Carrier category
- online resource
- Carrier category code
-
- cr
- Carrier MARC source
- rdacarrier
- Color
- multicolored
- Content category
- text
- Content type code
-
- txt
- Content type MARC source
- rdacontent
- Contents
- Part I. Systems biology, metabolic engineering of industrial microorganisms and fermentation technology -- part II. Use of microorganisms for the production of natural molecules for use in foods
- Control code
- 867049980
- Dimensions
- unknown
- Extent
- 1 online resource (xxx, 610 pages)
- File format
- unknown
- Form of item
- online
- Isbn
- 9780857093547
- Level of compression
- unknown
- Media category
- computer
- Media MARC source
- rdamedia
- Media type code
-
- c
- Other physical details
- illustrations
- Quality assurance targets
- not applicable
- Reformatting quality
- unknown
- Sound
- unknown sound
- Specific material designation
- remote
- System control number
- (OCoLC)867049980
- Label
- Microbial production of food ingredients, enzymes, and nutraceuticals, edited by Brian McNeil, David Archer, Ioannis Giavasis, and Linda Harvey
- Antecedent source
- unknown
- Bibliography note
- Includes bibliographical references and index
- Carrier category
- online resource
- Carrier category code
-
- cr
- Carrier MARC source
- rdacarrier
- Color
- multicolored
- Content category
- text
- Content type code
-
- txt
- Content type MARC source
- rdacontent
- Contents
- Part I. Systems biology, metabolic engineering of industrial microorganisms and fermentation technology -- part II. Use of microorganisms for the production of natural molecules for use in foods
- Control code
- 867049980
- Dimensions
- unknown
- Extent
- 1 online resource (xxx, 610 pages)
- File format
- unknown
- Form of item
- online
- Isbn
- 9780857093547
- Level of compression
- unknown
- Media category
- computer
- Media MARC source
- rdamedia
- Media type code
-
- c
- Other physical details
- illustrations
- Quality assurance targets
- not applicable
- Reformatting quality
- unknown
- Sound
- unknown sound
- Specific material designation
- remote
- System control number
- (OCoLC)867049980
Subject
- TECHNOLOGY & ENGINEERING -- Food Science
- Bioreactors -- microbiology
- Biotechnology
- Biotechnology
- Dietary Supplements
- Electronic book
- Electronic books
- Fermentation
- Functional Food
- Functional foods
- Functional foods
- Industrial Microbiology -- methods
Genre
Member of
- Woodhead Publishing in food science, technology, and nutrition, no. 246.
- Ebook Central Academic Complete
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<div class="citation" vocab="http://schema.org/"><i class="fa fa-external-link-square fa-fw"></i> Data from <span resource="http://link.umsl.edu/portal/Microbial-production-of-food-ingredients/Yjv5SW5y3e8/" typeof="Book http://bibfra.me/vocab/lite/Item"><span property="name http://bibfra.me/vocab/lite/label"><a href="http://link.umsl.edu/portal/Microbial-production-of-food-ingredients/Yjv5SW5y3e8/">Microbial production of food ingredients, enzymes, and nutraceuticals, edited by Brian McNeil, David Archer, Ioannis Giavasis, and Linda Harvey</a></span> - <span property="potentialAction" typeOf="OrganizeAction"><span property="agent" typeof="LibrarySystem http://library.link/vocab/LibrarySystem" resource="http://link.umsl.edu/"><span property="name http://bibfra.me/vocab/lite/label"><a property="url" href="http://link.umsl.edu/">University of Missouri-St. Louis Libraries</a></span></span></span></span></div>
