Current Developments in Biotechnology and Bioengineering

Technologies for Production of Nutraceuticals and Functional Food Products

Amit Kumar Rai, Sudhir P. Singh, Ashok Pandey, Christian Larroche, Carlos Ricardo Soccol

• Publisher: Elsevier
• Year: 2021
• Print ISBN:
  9780128235065
• eBook ISBN:
  9780128236437
• Topic: Technology & Engineering
• Subtopic: Chemical & Biochemical Engineering
• Index: Technology & Engineering

Current Developments in Biotechnology and Bioengineering: Technologies for Production of Nutraceuticals and Functional Food Products covers a wide range of topics related to the the microbial process for the production of high- value nutraceuticals and fermented functional foods.  This reference includes the bioactive compounds derived from the foods substrate, including bioactive peptides, transformed polyphenols, oligosaccharides, prebiotics, and functional lipids. Scientific information related to the recombinant microorganisms and their role in the production of nutraceutical and functional foods are also included. The translational aspects of microbial bioprocess technologies are illustrated, by emphasizing the current requirements and future perspectives of industrial and food biotechnology. Edited by a group of experienced Eeditors and contributors, Technologies for Production of Nutraceuticals and Functional Food Productsthe book gives scientists and engineers the translational aspects of microbial processes for the development of functional foods and high- value nutraceuticals with future perspectives. - Provides a deep and conceptual understanding of enzyme catalysis, enzyme engineering, discovery of novel enzymes, and technology perspectives - Offers information about inventions and advancements in microbial process development for the production of high value nutraceuticals and fermented functional foods - Includes updated references for further understanding of fermentation technology in the functional foods industry

Table of contents

• Title of Book
• Cover image
• Title page
• Table of Contents
• Copyright
• List of contributors
• About the editors
• Preface
• 1 Microbial bioprocesses for production of nutraceuticals and functional foods
• 2 Microbial transformation for improving food functionality
• 3 Bioactive peptide production in fermented foods
• 4 Probiotics in fermented products and supplements
• 5 Fructooligosaccharides production and the health benefits of prebiotics
• 6 Production of food enzymes
• 7 Production of fibrinolytic enzymes during food production
• 8 Microbial production and transformation of polyphenols
• 9 Bioprocess technologies for production of structured lipids as nutraceuticals
• 10 Microbial fermentation for reduction of antinutritional factors
• 11 Mycotoxins in foods: impact on health
• 12 Gut microbes: Role in production of nutraceuticals
• 13 Bioprocessing of agri-food processing residues into nutraceuticals and bioproducts
• 14 Genetically modified microorganisms for enhancing nutritional properties of food
• 15 Exopolysaccharide producing microorganisms for functional food industry
• 16 Microbial metabolites beneficial in regulation of obesity
• 17 Potential bovine colostrum for human and animal therapy
• 18 Colostrum new insights: products and processes
• Index