03973nam a2200397 a 4500 CHAP 20230517172647.0 ta 230517s2018 njuado|fr|||| 001 0 eng d 9781119049012 mxchpua CHAP rda QP144.F85 .M53 2018 576.163 M53 2018 20 Microbial functional foods and nutraceuticals / editores Vijai K. Gupta, Helen Treichel, Volha Shapaval, Luiz Antonio de Oliveira y Maria Tuohy 1a edición Hoboken, NJ : John Wiley & Sons, 2018 x, 309 páginas : ilustraciones, gráficas, diagramas, tablas, fotos rdacontent texto txt rdamedia sin medio n rdacarrier volumen nc Incluye bibliografías Microalgae as a sustainable source of nutraceuticals -- Functional foods from cyanobacteria : an emerging source for functional food products of pharmaceutical importance -- Seaweed carotenoid, fucoxanthin, as functional food -- Functional foods from mushroom -- Microbial production of organic acids -- Microbes as a source for the production of food ingredients -- Microbial xanthan, levan, gellan, and curdlan as food additives -- Microbial fibrinolytic enzyme production and applications -- Microbial products maintain female homeostasis -- Production of high-quality probiotics by fermentation -- Probiotics and their health benefits -- Nutritional potential of auricularia auricula-judaeÿand termitomyces umkowaan : the wild edible mushrooms of South-Western India. 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. The 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 who are 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. 133702 Alimentos funcionales 156672 Microorganismos benéficos 187087 Suplementos dietéticos 154952 Functional foods 187080 Beneficial microorganisms 187088 Dietary supplements 187089 Gupta, Vijai Kumar editor 187090 Treichel, Helen editora 187091 Shapaval, Volha editor 187092 Oliveira, Luiz Antonio de editor 187093 Tuohy, Maria G. editora ddc Libro 218783 218783 0 0 ddc 0 1 0 GRAL IA_ IA_ 2019-11-28 Compra Librería UACh F. 38696 C/e 241 0 576.163 M53 2018 1102014797 2023-05-17 00:00:00 Ej. 1 2023-05-17 LIBRO 0 0 ddc 0 5 0 GRAL IA_ IA_ 2019-11-28 Compra Librería UACh F. 38696 C/e 242 0 576.163 M53 2018 1102014798 2023-05-17 00:00:00 Ej. 2 2023-05-17 LIBRO