Microbes for Natural Food Additives, 1st ed. 2022 Microorganisms for Sustainability Series, Vol. 38
Coordonnateurs : Nadda Ashok Kumar, Goel Gunjan
Dr. Ashok Kumar Nadda, is working as an Assistant professor in the Department of Biotechnology and Bioinformatics, Jaypee University of Information Technology, Waknaghat, Solan,Himachal Pradesh, India. He is working in the area of microbial enzyme and biocatalysis for last 12 years. He has completed his Ph.D. in Biotechnology from the Department of Biotechnology, Himachal Pradesh University, Summer Hill, Shimla, India in 2013. He worked as a post-doctoral fellow in State Key laboratory of Agricultural Microbiology, Huazhong Agricultural University, Wuhan China for 2 years. He also worked as Brain Pool researcher/Assistant professor at Konkuk University Seoul, South Korea. Dr. Ashok has a keen interest in microbial biotechnology, CO2conversion, enzyme immobilization, biomass degradation, biofuel synthesis, and biotransformations. Dr. Ashok has published 125 research papers in various internationally reputed journals, 25 books, and 45 book chapters. Dr. Ashok is an editorial member of various journals of international repute.
Dr. Gunjan Goel, is working as an Professor in the Department of Microbiology, Central University of Haryana, Mahendergarh, India. He has completed his Ph.D. in Microbiology from ICAR-National Dairy Research Institute, Karnal, India. In his doctoral studies, he has focused on analysis of microbial degradation of polyphenols. During his postdoctoral visits to the University of Hohenheim, Germany, and University of Ghent, Belgium, he has worked on the effects of plant secondary metabolites enhancement of functions of rumen microbes as well as metabolic pathways for fatty acids. To his credit, he has published many research papers in journals of repute. Presently, he is working in the area of microbial ecology of gut, bioaccessibility and bioavailability of food ingredients in vitro simulated gut model system, and assessment of probiotics using in vitro and in vivo models. He is a life member of the A
Focuses on different categories of microbial derived food additives for their application in food industry
Describes microbial derived food additives and advanced techniques to scale up their production
Covers social perspectives, legislative policies and circular economy-based aspects of microbial food additives
Date de parution : 01-2024
Ouvrage de 227 p.
15.5x23.5 cm
Disponible chez l'éditeur (délai d'approvisionnement : 15 jours).
Prix indicatif 189,89 €
Ajouter au panierDate de parution : 01-2023
Ouvrage de 227 p.
15.5x23.5 cm
Disponible chez l'éditeur (délai d'approvisionnement : 15 jours).
Prix indicatif 189,89 €
Ajouter au panierThèmes de Microbes for Natural Food Additives :
Mots-clés :
Food additives; Safety; Nutrition; Microorganisms; Food Fermentation