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

Introduction

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.

Foreword

- Pp. i-ii (2)
Ulrich Krings
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Preface

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

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

- Pp. 3-20 (18)
Gustavo Molina and 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 and P. Giridhar

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Biotechnological Production of Amino Acids and Nucleotides

- Pp. 60-163 (104)
Volker F Wendisch, Dorit Eberhardt, Marius Herbst and Jaide V. K. Jensen

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Biotechnological Production of Organic Acids

- Pp. 164-206 (43)
Hélia Harumi Sato and 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 and Carlos R. Soccol

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Biotechnological Aroma Compounds

- Pp. 255-287 (33)
Gustavo B. Fanaro, Pierre Fontanille, Mario R. Maróstica and 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 and 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 and 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 and 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 and 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 and 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 and Paula Speranza

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Subject Index

- Pp. 489-492 (4)
Juliano Lemos Bicas, Mario Marostica Jr. and Glaucia Maria Pastore
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