Microbial Biotechnology in Food and Health Applied Biotechnology Reviews Series
Coordonnateur : Ray Ramesh C.
Microbial Biotechnology in Food and Health Science, volume one in the Applied Biotechnology Reviews series, offers two unique sections within the theme of genomics and bioprocessing and the bioengineering of microorganisms in the role of food science and human health. This volume provides review articles as the basis supporting biotechnological research useful to a wide scope of research initiatives. Important relevant information on genomics, proteomics and metabolomics are included as well as the emerging interdisciplinary area of synthetic biology which enables the metabolic engineering of microorganisms to produce pharmaceuticals.
Applied Biotechnology Reviews is a series aimed at bringing all aspects of biotechnology as it is applied to food science ? from agriculture through product processing into focus through topical volumes. Each volume will cover a relevant application approach in industrial biotechnology.
1. Insights into the Role of Yeasts in Alcoholic Beverages 2. The Impact of Biotechnology on the Dairy Industry 3. Detoxification Properties of Microorganisms in Foods 4. Microbial bioprocessing for health promoting food ingredients and supplement 5. The Lipases and their Applications with Emphasis on Food Industry 6. Biogenic Amines in Fermented Vegetable Foods and Strategic Removal for Nutritional Safety and Security 7. Nanobiotechnogy Applications in Food Sector and Future Innovations 8. Perspectives of Microbial Hyaluronic Acid Utilization in Wound Healing 9. Recent Advancements in Lovastatin Fermentation Studies 10. Synthetic Biology Advances in The Production of Pharmaceuticals
- Covers the latest biotechnological research articles on applications of microbes for food and health science
- Presents research articles to emphasize research methods and techniques useful for research outcomes
- Analysis detoxification properties of microorganisms in foods
- Includes methods of bioengineering of microbes to improve human insulin synthesis/recombinant protein
Date de parution : 09-2020
Ouvrage de 308 p.
15x22.8 cm
Thèmes de Microbial Biotechnology in Food and Health :
Mots-clés :
Acrylamide; Agribusiness; Anti-oxidants; Antioxidant; Application; Artificial neural network; Aspergillus; Beer; Binding; Biocatalyst; Biogenic amines; Bioinformatic analysis; Biopreservation of dairy products; Biotechnology; Cell wall; Co-culture; Cognac; Dairy products; Degradation; Detoxification; Fermentation technology; Fermented vegetables; Flavor formation in fermented dairy products; Food safety assessment; Food safety principle; Food sector; Food supplements; Future perspectives; Genetic algorithm; Gin; Heavy metals; Heterocyclic aromatic amines (HAAs); Hyaluronic acid; LAB; Lipase; Lovastatin; Metabolic engineering; Microbial cell factories; Microbial fermentation; Microbial genomics; Modification of milk yield; Molecular techniques; Mycotoxin; Nanobiotechnology; Nanoparticles; Nanostructures; Nitrosamine; Oleochemical; Pesticide; Polycyclic aromatic hydrocarbons (PAHs); Polyunsaturated fatty acids (PUFAs); Probiotic; Probiotics; Pure culture; Qualified presumption of safety; Response surface methodology; Rum; Safety; Safety issues; Solid-state fermentation; Strategic management; Submerged fermentation; Tequila; Tissue repair; Triglycerides; Vodka; Whisky; Wine; Wound healing; Yeast; Yeasts