Current developments in biotechnology and bioengineering : technologies for production of nutraceuticals and functional food products / edited by Amit K. Rai, Sudhir P. Singh, Ashok Pandey, Christian Larroche, Carlos Ricardo Soccol.
Imprint
[Place of publication not identified] : Elsevier, 2021.
1. Microbial bioprocesses for production of nutraceuticals and functional foods<br>2. Microbial transformation an approach for improving food functionality<br>3. Bioactive peptides production in fermented foods<br>4. Probiotics in fermented products and supplements<br>5. Fructo-oligosaccharides production and the health benefits of prebiotics<br>6. Progress and prospects of food enzyme production<br>7. Production of fibrinolytic enzymes during food production <br>8. Microbial production and transformation of polyphenols<br>9. Bioprocess Technologies for Production of Structured Lipids as Nutraceuticals<br>10. Microbial fermentation for reduction of antinutritional factors<br>11. Mycotoxins in foods: Impact on health<br>12. Gut microbes -- Role in production of nutraceuticals<br>13. Bioprocessing of agri-food processing residues into nutraceuticals and bioproducts<br>14. Genetically modified microorganisms for enhancing nutritional properties of food<br>15. Exopolysaccharide producing microorganisms for functional food industry<br>16. Microbial metabolites beneficial in regulation of obesity<br>17. Potential bovine colostrum for human and animal therapy<br>18. Colostrum new insights: products and processes
