Editors: Juliano Lemos Bicas, Mário Roberto Maróstica Jr., Glaucia Maria Pastore

Biotechnological production of natural ingredients for food industry: First edition

eBook: US $129 Special Offer (PDF + Printed Copy): US $228
Printed Copy: US $164
Library License: US $516
ISBN: 978-1-68108-266-0 (Print)
ISBN: 978-1-68108-265-3 (Online)
Year of Publication: 2016
DOI: 10.2174/97816810826531160101


Increasing public health concern about healthy lifestyles has sparked a greater demand among consumers for healthy foods. Natural ingredients and environmental friendly food production and processing chains are more aligned to meeting the demand for healthy food. There is a wide array of food additives and chemicals that have nutritional value. The biotechnological food production processes, therefore, vary for different types of food chemicals and ingredients accordingly.

Biotechnological Production of Natural Ingredients for Food Industry explains the main aspects of the production of food ingredients from biotechnological sources. The book features 12 chapters which cover the processes for producing and adding a broad variety of food additives and natural products, such as sweeteners, amino acids, nucleotides, organic acids, vitamins, nutraceuticals, aromatic (pleasant smelling) compounds, colorants, edible oils, hydrocolloids, antimicrobial compounds, biosurfactants and food enzymes.

Biotechnological Production of Natural Ingredients for Food Industry is a definitive reference for students, scientists, researchers and professionals seeking to understand the biotechnology of food additives and functional food products, particularly those involved in courses or activities in the fields of food science and technology, food chemistry, food biotechnology, food engineering, bioprocess engineering, biotechnology, applied microbiology and nutrition.

Indexed in: BIOSIS Previews, Book Citation Index, EBSCO.


- Pp. i-ii (2)
Ulrich Krings
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- Pp. iii-iv (2)
Juliano Lemos Bicas, Mario Marostica Jr., Glaucia Maria Pastore
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List of Contributors

- Pp. v-viii (4)
Juliano Lemos Bicas, Mario Marostica Jr., Glaucia Maria Pastore
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Introductory Overview of Biotechnological Additives

- Pp. 3-20 (18)
Gustavo Molina, Gustavo Bernardes Fanaro
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Alternative Sweeteners: Current Scenario and Future Innovations for Value Addition

- Pp. 21-59 (39)
R. K. Saini, S. Sravan Kumar, P. S. Priyanka, K. Kamireddy, P. Giridhar
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Biotechnological Production of Amino Acids and Nucleotides

- Pp. 60-163 (104)
Volker F Wendisch, Dorit Eberhardt, Marius Herbst, Jaide V. K. Jensen
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Biotechnological Production of Organic Acids

- Pp. 164-206 (43)
Hélia Harumi Sato, Haroldo Yukio Kawaguti
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Vitamins and Nutraceuticals

- Pp. 207-254 (48)
Júlio C. de Carvalho, Elia N. M. Ramírez, Ana M. O. Finco, Luis D. G. Mamani, Antônio I. Magalhães, Luis A. J. Letti, Carlos R. Soccol
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Biotechnological Aroma Compounds

- Pp. 255-287 (33)
Gustavo B. Fanaro, Pierre Fontanille, Mario R. Maróstica, Juliano L. Bicas
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Natural Colorants from Microorganisms

- Pp. 288-321 (34)
Júlio C. de Carvalho, Juliano L. Bicas, Daniel E. R. Fernández, Adenise L. Woiciechowski, Adriane B.P. Medeiros, Carlos R. Soccol
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Microbial Single-Cell Oils: Precursors of Biofuels and Dietary Supplements

- Pp. 322-375 (54)
Vanessa Béligon, Gustavo Molina, Gwendoline Christophe, Christian Larroche, André Lebert, Pierre Fontanille
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Biotechnological Production of Hydrocolloids

- Pp. 376-405 (30)
Cristine Rodrigues, Júlio C. de Carvalho, Luciana P. S. Vandenberghe, Juliana de Oliveira, Rodrigo Malanski, Carlos R. Soccol
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Natural Antimicrobial Compounds

- Pp. 406-434 (29)
Sidnei Emilio Bordignon, Júlio Cesar de Carvalho, Jane Mary L. N. Gelinski, André Luís Lopes da Silva, Vanete Thomaz Soccol, Carlos Ricardo Soccol
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Use of (Bio) Surfactants in Foods

- Pp. 435-459 (25)
Jenyffer M. Campos, Leonie A. Sarubbo, Juliana M Luna, Raquel Diniz Rufino, Ibrahim M. Banat
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Production and Applications of Food Enzymes

- Pp. 460-488 (29)
Gabrielax Alves Macedo, Camilo Barroso Teixeira, José Valdo Madeira Júnior, Paula Speranza
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Subject Index

- Pp. 489-492 (4)
Juliano Lemos Bicas, Mario Marostica Jr., Glaucia Maria Pastore
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.Advances in Biotechnology.
.Opportunities and Limitations for Biotechnology Innovation in Brazil.
.Agricultural and Food Biotechnology of  and Stone Fruits.
.Progress in Food Biotechnology.