Microbial Enzymes in Production of Functional Foods and Nutraceuticals by Rai, Amit Kumar; Sirohi, Ranjna; Vandenberghe, Luciana Porto de Souza;

Series: Sustainable Industrial and Environmental Bioprocesses;

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Product details:

Edition number 1
Publisher CRC Press
Date of Publication 6 February 2023

ISBN 9781032317564
Binding Hardback
No. of pages318 pages
Size 254x178 mm
Weight 1040 g
Language English
Illustrations 2 Illustrations, black & white; 33 Illustrations, color; 1 Halftones, color; 2 Line drawings, black & white; 32 Line drawings, color; 36 Tables, black & white

Short description:

Microbial Enzymes in Production of Functional Foods And Nutraceuticals is a valuable reference that discusses green technologies like enzyme technologies, to meet the ever-growing demand of nutraceuticals and functional foods.

Long description:

This book is a valuable reference that discusses green technologies, like enzyme technologies, to meet the ever-growing demand of nutraceuticals and functional foods. Microorganisms like bacteria (lactic acid bacteria, Bacillus species), yeasts, and filamentous fungi have been exploited for food preparations globally. Microbial Enzymes in Production of Functional Foods and Nutraceuticals discusses how to use them commercially. Chapters include enzyme sources, processing, and the health benefits of microbial enzymes. Other interesting Chapters include the application of metagenomics and the molecular engineering of enzymes. This book is useful for students, academicians, and industry experts in food science and applied microbiology.

Preface. About the Authors. List of Contributors. SECTION I Introduction and Perspective. Chapter 1 Microbial Enzymes for Production of Functional Foods and Nutraceuticals. SECTION II Sources of Microbial Enzymes for Nutraceutical Production. Chapter 2 Enzymes from Lactic Acid Bacteria for Nutraceuticals Production. Chapter 3 Fungal Enzymes for Applications in Functional Food Industry. Chapter 4 Enzymes from Bacillus spp. for Nutraceutical Production. SECTION III Specific Microbial Enzymes and Their Application in Functional Foods Production. Chapter 5 Microbial Production and Application of Pullulanases. Chapter 6 Microbial Proteases for Production of Bioactive Peptides. Chapter 7 Microbial Enzymes for the Production of Xylooligosaccharides. Chapter 8 Microbial Enzymes for Production of Fructooligosaccharides. Chapter 9 Enzymes for Lactose Hydrolysis and Transformation. Chapter 10 Microbial Enzymes for Reduction of Antinutritional Factors. Chapter 11 Microbial Enzymes for the Recovery of Nutraceuticals from Agri-Food Waste. SECTION IV Technologies for Improved Enzyme Systems for Nutraceutical Production. Chapter 12 Molecular Engineering of Microbial Food Enzymes. Chapter 13 Metagenomics for the Identification of Microbial Enzymes for Nutraceutical Production. Chapter 14 CRISPR Technology for Probiotics and Nutraceuticals Production. Index.