Microbial Enzymes in Production of Functional Foods and Nutraceuticals

Amit Kumar Rai, Ranjna Sirohi, Luciana Porto de Souza Vandenberghe, Parameswaran Binod, Amit Kumar Rai, Ranjna Sirohi, Luciana Porto de Souza Vandenberghe, Parameswaran Binod

• Editorial: CRC Press
• Año: 2023
• ISBN:
  9781000831061
• Edición: 1
• Categoría: Ciencias biológicas
• Categoría: Microbiología

This book is a valuable reference that discusses green technologies, like enzyme technologies, to meet the ever-growing demand of nutraceuticals and functional foods. Microorganisms like bacteria (lactic acid bacteria, Bacillus species), yeasts, and filamentous fungi have been exploited for food preparations globally. Microbial Enzymes in Production of Functional Foods and Nutraceuticals discusses how to use them commercially. Chapters include enzyme sources, processing, and the health benefits of microbial enzymes. Other interesting Chapters include the application of metagenomics and the molecular engineering of enzymes. This book is useful for students, academicians, and industry experts in food science and applied microbiology.

Índice

• Cover Page
• Half-Title Page
• Title Page
• Copyright Page
• Contents
• Preface
• About the Authors
• List of Contributors
• Section I Introduction and Perspective
• Section II Sources of Microbial Enzymes for Nutraceutical Production
• Section III Specific Microbial Enzymes and Their Application in Functional Foods Production
• Section IV Technologies for Improved Enzyme Systems for Nutraceutical Production
• Index