Microbial Production of Food Bioactive Compounds
Springer International Publishing (Verlag)
978-3-031-90973-3 (ISBN)
Food bioactive compounds (bioactives) are natural ingredients that provide great health benefits to humans. There is a growing global demand for bioactives for the prevention and treatment of human diseases with a multi-billion dollar market. However, the large-scale use of bioactives is restricted due to limitations and problems in their extraction from natural resources including plants and animals. Today, microbial production of bioactives from simple carbon sources is considered an environmentally friendly method.
Microbial Production of Food Bioactive Compounds covers recent advances and future trends in microbial production of bioactives like polyphenolic compounds, alkaloids, terpenoids, functional polysaccharides and oligosaccharides, essential fatty acids and food aroma compounds, which have become a multi-billion-dollar market worldwide. Authored by prominent international scientists and experienced researchers, this text comprehensively covers recent progress and trends in microbial production of nutraceuticals/bioactives.
Prof. Seid Mahdi Jafari is the Scientific Director of the Iberian Agri-Food Center at the University of Vigo in Vigo, Spain
Prof. Farshad Darvishi Harzevili is a professor in the Department of Microbiology, Faculty of Biological Sciences at Alzahra University in Tehran, IranMicrobial Production of Apigenin and Chrysin.- Microbial Production of Pinocembrin.- Microbial Production of Naringenin.- Microbial Production of Catechin.- Microbial Production of Resveratrol.- Microbial Production of Curcumin.- Microbial Production of Caffeic Acid.- Microbial Production of Reticuline.- Microbial Production of Lycopene.- Microbial Production of Zeaxanthin.- Microbial Production of Astaxanthin.- Microbial Production of Heparosan.- Microbial Production of Aromatic Alcohols.- Microbial Production of Diacetyl.- Microbial Production of Aromatic Phenolic Compounds.- Microbial Production of Aromatic Benzaldehydes (Cherry and Fruit Flavors).- Microbial Production of Lactones (Peach and Fruity Flavors).- Microbial Production of Vanillin.
| Erscheinungsdatum | 28.06.2025 |
|---|---|
| Zusatzinfo | XXII, 1226 p. 153 illus., 91 illus. in color. |
| Verlagsort | Cham |
| Sprache | englisch |
| Maße | 155 x 235 mm |
| Themenwelt | Naturwissenschaften ► Biologie ► Mikrobiologie / Immunologie |
| Technik ► Lebensmitteltechnologie | |
| Technik ► Umwelttechnik / Biotechnologie | |
| Schlagworte | Bioprocess • Biotechnology • food science • Microbial Production • microorganisms • Nutraceuticals |
| ISBN-10 | 3-031-90973-9 / 3031909739 |
| ISBN-13 | 978-3-031-90973-3 / 9783031909733 |
| Zustand | Neuware |
| Informationen gemäß Produktsicherheitsverordnung (GPSR) | |
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