Microbial Vitamins and Carotenoids in Food Biotechnology

Novel Source and Potential Applications
Erscheinungsjahr 2024
ISBN: 978-0-443-15528-4
Verlag: Elsevier Science & Technology

Buch, Englisch, Format (B × H): 152 mm x 229 mm, Gewicht: 450 g

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.

Autoren/Hrsg.

Ashraf, Syed Amir

Kuddus, Mohammed

Fachgebiete

• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie
• Naturwissenschaften Biowissenschaften Mikrobiologie

Inhaltsverzeichnis

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

Über Autor(innen)

Ashraf, Syed Amir
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.

Kuddus, Mohammed
Dr. Mohammed Kuddus. PhD in Enzyme Biotechnology. After completing PhD in Enzyme Biotechnology, he worked in different R&D projects funded by various scientific agencies. Prof. Kuddus' main research area includes biochemistry, industrial enzymes, waste utilization, extremophiles, microbial and food biotechnology. He has more than 15 years of integrated teaching and research experience and published more than 75 research articles in peer reviewed international journals along with 8 books and 22 book chapters. Also, published 40 abstract at International/ National conferences and symposia and received best presentation awards. He supervised 6 PhD thesis and 12 PG/UG dissertations. He has been serving as an editor/editorial board member for 20 and reviewer for more than 40 international peer-reviewed journals; along with research grant reviewer for scientific body of USA, Italy, South Africa, India and Saudi Arabia. He has also been awarded SERC Young Scientist Project from the Department of Science and Technology, Govt of India; and Young Scientist Project from International Foundation for Science, Stockholm, Sweden.