Showcases the recent advances in microbial functional food applications across food science, microbiology, biotechnology, and chemical engineering
Microbial technology plays a key role in the improvement of biotechnology, cosmeceuticals, and biopharmaceutical applications. It has turned into a subject of expanding significance because new microbes and their related biomolecules are distinguished for their biological activity and health benefits. Encompassing both biotechnology and chemical engineering, Microbial Functional Foods and Nutraceuticals brings together microbiology, bacteria, and food processing/mechanization, which have applications for a variety of audiences. Pharmaceuticals, diagnostics, and medical device development all employ microbial food technology.
This book addresses the recent advances in microbial functional foods and associated applications, providing an important reference work for graduates and researchers. It also provides up–to–date information on novel nutraceutical compounds and their mechanisms of action catering to the needs of researchers and academics in food science and technology, microbiology, chemical engineering, and other disciplines dealing with microbial functional foods and related areas.
Microbial Functional Foods and Nutraceuticals is:
- Ground–breaking: Includes the latest developments and research in the area of microbial functional foods and nutraceuticals
- Multidisciplinary: Applicable across food science and technology, microbiology, biotechnology, chemical engineering, and other important research fields
- Practical and academic: An important area of both academic research and new product development in the food and pharmaceutical industries
Microbial Functional Foods and Nutraceuticals is an ideal resource of information for biologists, microbiologists, bioengineers, biochemists, biotechnologists, food technologists, enzymologists, and nutritionists.
List of Contributors vii
1 Microalgae as a Sustainable Source of Nutraceuticals 1Md Nazmul Islam, Faisal Alsenani, and Peer M. Schenk
2 Functional Foods from Cyanobacteria: An Emerging Source for Functional Food Products of Pharmaceutical Importance 21Neha Panjiar, Shashank Mishra, Ajar Nath Yadav, and Priyanka Verma
3 Seaweed Carotenoid, Fucoxanthin, as Functional Food 39Nissreen Abu Ghannam and Emer Shannon
4 Functional Foods from Mushroom 65Vinay Basavegowda Raghavendra, Chandrasekar Venkitasamy, Zhongli Pan, and Chandra Nayak
5 Microbial Production of Organic Acids 93Ram Naraian and Simpal Kumari
6 Microbes as a Source for the Production of Food Ingredients 123Charu Gupta and Dhan Prakash
7 Microbial Xanthan, Levan, Gellan, and Curdlan as Food Additives 149Ozlem Ate and Ebru Toksoy Oner
8 Microbial Fibrinolytic Enzyme Production and Applications 175Essam Kotb
9 Microbial Products Maintain Female Homeostasis 215Sarika Amdekar, Mayuri Khare, Vivek Kumar Shrivastava, Avnish Kumar, and Vinod Singh
10 Production of High Quality Probiotics by Fermentation 235Marimuthu Anandharaj, Rizwana Parveen Rani, and Manas R. Swain
11 Probiotics and Their Health Benefits 267Michelle Fleet and Pattanathu K.S.M. Rahman
12 Nutritional Potential of Auricularia auricula judae and Termitomyces umkowaan The Wild Edible Mushrooms of South Western India 281Namera C. Karun, Kandikere R. Sridhar, and Cheviri N. Ambarish