rdf-syntax-grammar
mods:
  schema location: http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
  title info:
    title: Food biosynthesis
  name:
    name part: Grumezescu, Alexandru Mihai
    role:
      role term: editor.
  name:
    name part: Holban, Alina Maria
    role:
      role term: editor.
  name:
    name part: ScienceDirect (Online service)
  type of resource: text
  genre: Electronic books.
  origin info:
    place:
      place term: enk
    date issued: 2017
    issuance: monographic
  language:
    language term: eng
  physical description:
    form: remote
    extent: 1 online resource (488 pages).
  abstract: Annotation Food Biosynthesis, Volume One in the Handbook of Food Bioengineering series, describes the main aspects related to the biological production of synthetic ingredients and natural foods, highlighting the impact of bacteria and plants in the biosynthesis of key food components. Biosynthesis methods could help solve issues like food shortages, providing consumers with preferred 'natural' food options. This book represents how biologically synthesized ingredients, such as vanilla flavoring, soy, milk and egg substitutes can be utilized as a desired option future foods. It is ideal for scientists and researchers who want to improve their knowledge on the field of food biosynthesis.Presents practical approaches of biosynthesis and the impact of biological origin on the field of food engineeringOffers alternative applications to produce natural foodsIncludes processes and techniques to produce health promoting foodsDiscusses the positive effects of biosynthesis on microbial production to enhance food safetyOffers a variety of perspectives on biosynthesis and its benefits for food ingredient production.
  table of contents: 1. Microbial Biosynthesis of Health-Promoting Food Ingredients; 2. Bacterial Biosynthesis: A Repertory of Natural Products; 3. Biocatalysis and its process intensification in the chemical industry; 4. The role of biocatalysis and membrane techniques in processing of high-pectin content food stuffs and wastes; 5. Sugar and sugar alcohol biosynthesis in genetically modified cyanobacteria; 6. Lignan biosynthesis for food bioengineering; 7. Amphiphilic Acyl Ascorbates: Their Enzymatic Synthesis and Applications to Food; 8. Phytoassisted Synthesis of Magnesium Oxide Nanoparticles by Swertia Chirayaita; 9. The enzyme production control by sound waves -- In the case of koji mold; 10. A Review on Impact of Process Variable on Microbial Production of Carotenoid Pigments; 11. Curcuminoids analogues via microbial biotransformation with improved therapeutic properties; 12. Microbial Production of bioactive pigments, oligosaccharides and peptides; 13. New Insights On Bacterial Cellulose; 14. Biosynthesis of nanoparticles for food preservations: A green expertise; 15. An applied research perspectives of alpha-keto acids: From the production to applications
  target audience: specialized
  note: edited by Alexandru Mihai Grumezescu, Alina Maria Holban.
  note: Includes bibliographical references and index.
  subject:
    topic: Food
    topic: Biotechnology
  subject:
    topic: Aliments
    topic: Biotechnologie
  subject:
    topic: Food
    topic: Biotechnology
  classification: TP248.65.F66 F66 2017
  classification: 664/.024
  related item:
    title info:
      title: Handbook of food bioengineering ; v. 1
  identifier: 9780128112083
  identifier: 0128112085
  identifier: 9780128113721
  identifier: 0128113723
  identifier: 2017935328
  identifier: 9780128112083 Ingram Content Group
  identifier: http://proxy.library.tamu.edu/login
  record info:
    record content source: NLE
    record creation date: 170814
    record change date: 20260327152433.6
    record identifier: in00005762448
    language of cataloging:
      language term: eng