Microbial Vitamins and Carotenoids in Food Biotechnology
Novel Source and Potential Applications
- 1st Edition - May 3, 2024
- Latest edition
- Editors: Syed Amir Ashraf, Mohammed Kuddus
- Language: English
Microbial Vitamins and Carotenoids in Food Biotechnology: Novel Source and Potential Applications provides important insights to help readers understand the molecular mechanism… Read more
Description
Description
Microbial Vitamins and Carotenoids in Food Biotechnology: Novel Source and Potential Applications provides important insights to help readers understand the molecular mechanisms involved in the microbial biosynthesis of vitamins and carotenoids. The book's chapters put forward all the latest advancements concerning the production and applications of microbial vitamins and carotenoids. It also provides a sustainable alternative to chemically synthesized compounds and presents wide coverage on the most promising sources of vitamins and carotenoids in food and pharmaceutical industries.
This is a complete and unique resource beneficial for the scientific communities as well as food science and nutrition research students.
Key features
Key features
- Thoroughly explores biotechnological approaches surrounding the production and application of microbial vitamins and carotenoids in food processing and manufacturing industries
- Covers the major portion of novel source and various biotechnological approaches used for the production of various types of vitamins and carotenoids from microorganisms and their applications in food industry
- Contains up-to-date information required for the formulations of new products or protocols for enhancing production of specific compounds
Readership
Readership
Table of contents
Table of contents
1. An overview of microbial vitamins and carotenoids used in food biotechnology
2. Novel sources and applications of microbial vitamins and carotenoids
3. Significance of microbial cell factory for vitamins and carotenoids production
4. Biotechnological tools in microbial vitamins and carotenoids production
5. Genetic engineering for robust vitamins and carotenoids production from microbes
6. Emerging trends and future prospective of microbial vitamins and carotenoids
7. Microbial vitamins and carotenoids in food production and processing
8. Microbial production of water and fat-soluble vitamins
9. Vitamins production from probiotic bacteria
10. Fermentation methods and yield improvement of vitamins
11. Microbial vitamins in nutrition and healthcare
12. Microbial vitamins in production of food ingredients and functional foods
13. Microbial vitamins in dairy products (milk, cheese etc.)
14. Microbial vitamins in genetically modified foods
15. Role of vitamin degradation in food off flavors
16. Vitamins fortification and its consequences on food production and quality
17. Carotenoids as food additives
18. Microbial carotenoids in nutrition and baby foods
19. Microbial carotenoids in production of food ingredients and functional foods
20. Challenges and future scenario of microbial vitamins and carotenoids in food industry
21. Microbial vitamins and carotenoids: Sustainable source in bio-based economy
22. Patents and innovative technology for microbial vitamins and carotenoids in food industry
Product details
Product details
- Edition: 1
- Latest edition
- Published: May 6, 2024
- Language: English
About the editors
About the editors
SA
Syed Amir Ashraf
Dr. Syed Amir Ashraf is an academician and researcher in food science and nutrition, currently working at the Department of Clinical Nutrition, College of Applied Medical Sciences, University of Ha’il, Ha’il, and Kingdom of Saudi Arabia. His primary research focuses on food bioactive characterization, food biotechnology, fermentation, nutraceutical and functional foods, food safety and management, metabolic disorders, cancer, and bioinformatics. He has more than 10 years of integrated teaching and research experience, and has published more than 80 research articles in highly reputed international peer-reviewed journals, along with ten book chapters. His current research H-index is 24, with a total citation count of more than 1700. He is an associate member of the Confederation of Indian Industry, a member of the All India Food Processors Associations, the American Society for Nutrition, and the Canadian Nutrition Society. He has been serving as an editorial board member, conference organizing committee member, academic editor, book editor, guest editor, and reviewer of various internationally reputed journals.
MK