Microbes for Natural Food Additives

2022
ISBN: 978-981-19-5710-9
Verlag: Springer Nature Singapore

Buch, Englisch, Band 38, 227 Seiten, Format (B × H): 160 mm x 241 mm, Gewicht: 530 g

Reihe: Microorganisms for Sustainability

This book provides all the aspects of microbes for food additives, and a detailed description of their different categories. The chapters provide a step-by-step overview of microbial food additives as enzymes, antioxidants, stabilizers, emulsifiers, organic acids, colorants, sweeteners, flavoring compounds that have been used commercially by industrialists. In addition, an emphasis on the use of microbes as therapeutic agents such as probiotics and enzymes have also been given in the respective chapters. Furthermore, the book also comprises the detailed description of legislation and policies for the use of microbial additives at large scale in different food industries. Therefore, this book provides a comprehensive, state of art updated literature which can be used by the food scientists, nutritionists, microbiologists and a health-conscious layman to check the food additive list on a product for a nutritious and safer food.

Zielgruppe

Research

Autoren/Hrsg.

Goel, Gunjan

Nadda, Ashok Kumar

Fachgebiete

• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie
• Interdisziplinäres Wissenschaften Wissenschaften Interdisziplinär Ökotrophologie (Ernährungs- und Haushaltswissenschaften)
• Naturwissenschaften Biowissenschaften Mikrobiologie
• Naturwissenschaften Chemie Analytische Chemie Umweltchemie, Lebensmittelchemie

Inhaltsverzeichnis

1. Microbial Food additives: Types, Functions and challenges.- 2. Applications of enzymes in food industries as additives.- 3. Microbial antioxidants in food products.- 4. Microbial and bio-based preservatives:recent advances in antimicrobial compounds.- 5. Prebiotic and Synbiotic Foods.- 6. Microbial stablizers in food processing.- 7. Biosurfactants: promising biomolecules in the food industry.- 8. Additives in Dairy Based Food.- 9. Hypersensitivity associated with food additives.

Über Autor(innen)

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 isan 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 Association of Microbiologists of India (AMI) and Probiotic Association of India (PAI).