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.

Contributors

Editor(s):
Juliano Lemos Bicas


Mário Roberto Maróstica Jr.


Glaucia Maria Pastore




Contributor(s):
Ana M. O. Finco
Bioprocess Engineering and Biotechnology Department
Federal University of Paraná
Curitiba
Brazil


André Lebert
Clermont Université, Université Blaise Pascal
Institute Pascal, BP20206
F-63174 AUBIERE cedex
France
/
CNRS, UMR 6602
Institute Pascal
F-63171 Aubière
France
/
Clermont Université
Université Blaise Pascal
Université Blaise Pascal
F-63171 AUBIERE cedex
France


Antônio I. Magalhães
Bioprocess Engineering and Biotechnology Department
Federal University of Paraná
Curitiba
Brazil


Adriane B. P. Medeiros
Bioprocess Engineering and Biotechnology Department
Federal University of Paraná
Curitiba
Brazil


André Luís Lopes da Silva
Bioprocess Engineering and Biotechnology Department
Federal University of Paraná
Curitiba
Brazil


Adenise L. Woiciechowski
Bioprocess Engineering and Biotechnology Department
Federal University of Paraná
Curitiba
Brazil


Christian Larroche
Clermont Université, Université Blaise Pascal
Institute Pascal, BP20206
F-63174 AUBIERE cedex
France
/
CNRS, UMR 6602
Institute Pascal
F-63171 Aubière
France
/
Clermont Université
Université Blaise Pascal
Université Blaise Pascal
F-63171 AUBIERE cedex
France


Cristine Rodrigues
Bioprocess Engineering and Biotechnology Department
Federal University of Paraná
Curitiba
Brazil


Carlos R. Soccol
Bioprocess Engineering and Biotechnology Department
Federal University of Paraná
Curitiba
Brazil


Camilo Barroso Teixeira
Bioprocess Laboratory, School of Food Engineering
University of Campinas
Campinas
São Paulo
Brazil


Dorit Eberhardt
Faculty of Biology & CeBiTec
Bielefeld University
D-33615 Bielefeld
Germany


Daniel E. R. Fernández
Bioprocess Engineering and Biotechnology Department
Federal University of Paraná
Curitiba
Brazil


Elia N. M. Ramírez
Bioprocess Engineering and Biotechnology Department
Federal University of Paraná
Curitiba
Brazil


Gwendoline Christophe
Clermont Université, Université Blaise Pascal
Institute Pascal, BP20206
F-63174 AUBIERE cedex
France
/
CNRS, UMR 6602
Institute Pascal
F-63171 Aubière
France
/
Clermont Université
Université Blaise Pascal
Université Blaise Pascal
F-63171 AUBIERE cedex
France


Gustavo Bernardes Fanaro
Department of Food and Nutrition, School of Food Engineering
University of Campinas
Campinas
Brazil


Gabriela Alves Macedo
Bioprocess Laboratory, School of Food Engineering
University of Campinas
Campinas
São Paulo
Brazil


Gustavo Molina
Bioprocess Laboratory, School of Food Engineering
University of Campinas
Campinas
São Paulo
Brazil
/
Institute of Science and Technology
Food Engineering – UFVJM
Diamantina
Minas Gerais
Brazil
/
Clermont Université, Université Blaise Pascal
Institut Pascal, BP20206
F-63174 AUBIERE cedex
France


Haroldo Yukio Kawaguti
Department of Food Science, School of Food Engineering
University of Campinas
Campinas
Brazil


Hélia Harumi Sato
Department of Food Science, School of Food Engineering
University of Campinas
Campinas
Brazil


Ibrahim M. Banat
School of Biomedical Sciences, Faculty of Life and Health Sciences
University of Ulster
Northern Ireland
BT52 1SA
UK


Juliano Lemos Bicas
Department of Food Science, School of Food Engineering
University of Campinas
Campinas
Brazil


Jenyffer M. Campos
Departamento de Nutrição
Universidade Federal de Pernambuco
Recife
Brazil


Júlio C. de Carvalho
Bioprocess Engineering and Biotechnology Department
Federal University of Paraná
Curitiba
Brazil


Jane Mary L. N. Gelinski
Bioprocess Engineering and Biotechnology Department
Federal University of Paraná
Curitiba
Brazil


Jaide V. K. Jensen
Faculty of Biology & CeBiTec
Bielefeld University
D-33615 Bielefeld
Germany


Juliana M. Luna
Centro de Ciências e Tecnologia
Universidade Católica de Pernambuco
Recife
Brazil


José Valdo Madeira
Bioprocess Laboratory, School of Food Engineering
University of Campinas
Campinas
São Paulo
Brazil


Juliana de Oliveira
Bioprocess Engineering and Biotechnology Department
Federal University of Paraná
Curitiba
Brazil


K. Kamireddy
Plant Cell Biotechnology Department
CSIR-Central Food Technological Research Institute
Mysore - 570 020
India


Luiz A. J. Letti
Bioprocess Engineering and Biotechnology Department
Federal University of Paraná
Curitiba
Brazil


Luiz D. G. Mamani
Bioprocess Engineering and Biotechnology Department
Federal University of Paraná
Curitiba
Brazil


Leonie A. Sarubbo
Centro de Ciências e Tecnologia
Universidade Católica de Pernambuco
Recife
Brazil


Luciana P. S. Vandenberghe
Bioprocess Engineering and Biotechnology Department
Federal University of Paraná
Curitiba
Brazil


Marius Herbst
Faculty of Biology & CeBiTec
Bielefeld University
D-33615 Bielefeld
Germany


Mário Roberto Maróstica
Department of Food and Nutrition, School of Food Engineering
University of Campinas
Campinas
Brazil


Pierre Fontanille
Clermont Université, Université Blaise Pascal
Institut Pascal, BP20206
F-63174 AUBIERE cedex
France
/
CNRS, UMR 6602
Institut Pascal
F-63174 AUBIERE cedex
France
/
Clermont Université
Université Blaise Pascal
LABEX IMobS3, BP80026
F-63171 AUBIERE cedex
France


P Giridhar
Plant Cell Biotechnology Department
CSIR-Central Food Technological Research Institute
Mysore - 570 020
India


P.S. Priyanka
Plant Cell Biotechnology Department
CSIR-Central Food Technological Research Institute
Mysore - 570 020
India


Paula Speranza
Bioprocess Laboratory, School of Food Engineering
University of Campinas
Campinas
São Paulo
Brazil


Rodrigo Malanski
Bioprocess Engineering and Biotechnology Department
Federal University of Paraná
Curitiba
Brazil


Raquel Diniz Rufino
Centro de Ciências e Tecnologia
Universidade Católica de Pernambuco
Recife
Brazil


R. K. Saini
Plant Cell Biotechnology Department
CSIR-Central Food Technological Research Institute
Mysore - 570 020
India


Sidnei Emilio Bordignon
Bioprocess Engineering and Biotechnology Department
Federal University of Paraná
Curitiba
Brazil


S. Sravan Kumar
Plant Cell Biotechnology Department
CSIR-Central Food Technological Research Institute
Mysore - 570 020
India


Vanessa Béligon
Clermont Université, Université Blaise Pascal
Institut Pascal, BP20206
F-63174 AUBIERE cedex
France
/
CNRS, UMR 6602
Institut Pascal
F-63171 Aubière
France


Vanete Thomaz Soccol
Bioprocess Engineering and Biotechnology Department
Federal University of Paraná
Curitiba
Brazil


Volker F. Wendisch
Chair of Genetics of Prokaryotes, Faculty of Biology & CeBiTec
Bielefeld University
D-33615 Bielefeld
Germany




RELATED BOOKS

.Advances in Biotechnology.
.Opportunities and Limitations for Biotechnology Innovation in Brazil.
.Agricultural and Food Biotechnology of  and Stone Fruits.
.Progress in Food Biotechnology.