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Note: Supplemental materials are not guaranteed with Rental or Used book purchases.
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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:
Microbial Functional Foods and Nutraceuticals is an ideal resource of information for biologists, microbiologists, bioengineers, biochemists, biotechnologists, food technologists, enzymologists, and nutritionists.
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.
List of Contributors vii
1 Microalgae as a Sustainable Source of Nutraceuticals 1Md Nazmul Islam, Faisal Alsenani, and Peer M. Schenk
2 Functional Foods from Cyanobacteria: An Emerging Source for Functional Food Products of Pharmaceutical Importance 21Neha Panjiar, Shashank Mishra, Ajar Nath Yadav, and Priyanka Verma
3 Seaweed Carotenoid, Fucoxanthin, as Functional Food 39Nissreen Abu‐Ghannam and Emer Shannon
4 Functional Foods from Mushroom 65Vinay Basavegowda Raghavendra, Chandrasekar Venkitasamy, Zhongli Pan, and Chandra Nayak
5 Microbial Production of Organic Acids 93Ram Naraian and Simpal Kumari
6 Microbes as a Source for the Production of Food Ingredients 123Charu Gupta and Dhan Prakash
7 Microbial Xanthan, Levan, Gellan, and Curdlan as Food Additives 149Ozlem Ateş and Ebru Toksoy Oner
8 Microbial Fibrinolytic Enzyme Production and Applications 175Essam Kotb
9 Microbial Products Maintain Female Homeostasis 215Sarika Amdekar, Mayuri Khare, Vivek Kumar Shrivastava, Avnish Kumar, and Vinod Singh
10 Production of High‐Quality Probiotics by Fermentation 235Marimuthu Anandharaj, Rizwana Parveen Rani, and Manas R. Swain
11 Probiotics and Their Health Benefits 267Michelle 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 281Namera C. Karun, Kandikere R. Sridhar, and Cheviri N. Ambarish
Index 303
The New copy of this book will include any supplemental materials advertised. Please check the title of the book to determine if it should include any access cards, study guides, lab manuals, CDs, etc.
The Used, Rental and eBook copies of this book are not guaranteed to include any supplemental materials. Typically, only the book itself is included. This is true even if the title states it includes any access cards, study guides, lab manuals, CDs, etc.