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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

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
Contributor
Editor
Subject
Genre
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
Member of
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
Instantiates
Publication
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
Publication
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

Library Locations

    • Thomas Jefferson LibraryBorrow it
      1 University Blvd, St. Louis, MO, 63121, US
      38.710138 -90.311107
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