Name: Current Developments in Biotechnology and Bioengineering: Technologies for Production of Nutraceuticals and Functional Food Products (en Inglés)
Price: 727.51 PEN
Availability: InStock
Author: Rai Amit Kumar,Singh Sudhir P.,Pandey Ashok
ISBN: 9780128235065

portada Current Developments in Biotechnology and Bioengineering: Technologies for Production of Nutraceuticals and Functional Food Products (en Inglés)

Formato

Libro Físico

Editorial

Elsevier

Autor

Rai Amit Kumar,Singh Sudhir P.,Pandey Ashok

Idioma

Inglés

N° páginas

460

Encuadernación

Tapa Blanda

ISBN13

9780128235065

N° edición

Current Developments in Biotechnology and Bioengineering: Technologies for Production of Nutraceuticals and Functional Food Products (en Inglés)

Rai Amit Kumar,Singh Sudhir P.,Pandey Ashok (Autor) · Elsevier · Tapa Blanda

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Reseña del libro "Current Developments in Biotechnology and Bioengineering: Technologies for Production of Nutraceuticals and Functional Food Products (en Inglés)"

Current Developments in Biotechnology and Bioengineering: Technologies for Production of Nutraceuticals and Functional Food Products covers a wide range of topics related to the the microbial process for the production of high- value nutraceuticals and fermented functional foods. This reference includes the bioactive compounds derived from the foods substrate, including bioactive peptides, transformed polyphenols, oligosaccharides, prebiotics, and functional lipids. Scientific information related to the recombinant microorganisms and their role in the production of nutraceutical and functional foods are also included. The translational aspects of microbial bioprocess technologies are illustrated, by emphasizing the current requirements and future perspectives of industrial and food biotechnology. Edited by a group of experienced Eeditors and contributors, Technologies for Production of Nutraceuticals and Functional Food Productsthe book gives scientists and engineers the translational aspects of microbial processes for the development of functional foods and high- value nutraceuticals with future perspectives.