Showcases the recent advances in microbial functional food applications across food science, microbiology, biotechnology, and chemical engineering
Microbial technology plays a key role in the improvement of biotechnology, cosmeceuticals, and biopharmaceutical applications. It has turned into a subject of expanding significance because new microbes and their related biomolecules are distinguished for their biological activity and health benefits. Encompassing both biotechnology and chemical engineering, Microbial Functional Foods and Nutraceuticals brings together microbiology, bacteria, and food processing/mechanization, which have applications for a variety of audiences. Pharmaceuticals, diagnostics, and medical device development all employ microbial food technology.
The book addresses the recent advances in microbial functional foods and associated applications, providing an important reference work for graduates and researchers. It also provides up-to-date information on novel nutraceutical compounds and their mechanisms of action–catering to the needs of researchers and academics in food science and technology, microbiology, chemical engineering, and other disciplines who are dealing with microbial functional foods and related areas.
Microbial Functional Foods and Nutraceuticals is:
* Ground-breaking: Includes the latest developments and research in the area of microbial functional foods and nutraceuticals
* Multidisciplinary: Applicable across food science and technology, microbiology, biotechnology, chemical engineering, and other important research fields
* Practical and academic: An important area of both academic research and new product development in the food and pharmaceutical industries
Microbial Functional Foods and Nutraceuticals is an ideal resource of information for biologists, microbiologists, bioengineers, biochemists, biotechnologists, food technologists, enzymologists, and nutritionists.
Tabella dei contenuti
List of Contributors vii
1 Microalgae as a Sustainable Source of Nutraceuticals 1
Md Nazmul Islam, Faisal Alsenani, and Peer M. Schenk
2 Functional Foods from Cyanobacteria: An Emerging Source for Functional Food Products of Pharmaceutical Importance 21
Neha Panjiar, Shashank Mishra, Ajar Nath Yadav, and Priyanka Verma
3 Seaweed Carotenoid, Fucoxanthin, as Functional Food 39
Nissreen Abu-Ghannam and Emer Shannon
4 Functional Foods from Mushroom 65
Vinay Basavegowda Raghavendra, Chandrasekar Venkitasamy, Zhongli Pan, and Chandra Nayak
5 Microbial Production of Organic Acids 93
Ram Naraian and Simpal Kumari
6 Microbes as a Source for the Production of Food Ingredients 123
Charu Gupta and Dhan Prakash
7 Microbial Xanthan, Levan, Gellan, and Curdlan as Food Additives 149
Ozlem Ates and Ebru Toksoy Oner
8 Microbial Fibrinolytic Enzyme Production and Applications 175
Essam Kotb
9 Microbial Products Maintain Female Homeostasis 215
Sarika Amdekar, Mayuri Khare, Vivek Kumar Shrivastava, Avnish Kumar, and Vinod Singh
10 Production of High-Quality Probiotics by Fermentation 235
Marimuthu Anandharaj, Rizwana Parveen Rani, and Manas R. Swain
11 Probiotics and Their Health Benefits 267
Michelle Fleet and Pattanathu K.S.M. Rahman
12 Nutritional Potential of Auricularia auricula-judae and Termitomyces umkowaan – The Wild Edible Mushrooms of South-Western India 281
Namera C. Karun, Kandikere R. Sridhar, and Cheviri N. Ambarish
Index 303
Circa l’autore
About the Editors
Vijai Kumar Gupta, Tallinn University of Technology, Tallinn, Estonia.
Helen Treichel, Universidade Federal da Fronteira Sul (UFFS), Brazil.
Volha (Olga) Shapaval, Norwegian University of Life Sciences, Aas, Norway.
Luiz Antonio de Oliveira, Instituto Nacional de Pesquisas da Amaz??nia in Manaus, Brazil.
Maria G. Tuohy, National University of Ireland Galway, Galway, Ireland.
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