This book is a valuable reference that discusses green technologies, like enzyme technologies, to meet the ever-growing demand of nutraceuticals and functional foods. Microorganisms like bacteria (lactic acid bacteria, Bacillus species), yeasts, and filamentous fungi have been exploited for food preparations globally. Microbial Enzymes in Production of Functional Foods and Nutraceuticals discusses how to use them commercially. Chapters include enzyme sources, processing, and the health benefits of microbial enzymes. Other interesting Chapters include the application of metagenomics and the molecular engineering of enzymes. This book is useful for students, academicians, and industry experts in food science and applied microbiology.
Author(s): Amit Kumar Rai, Ranjna Sirohi, Luciana Porto de Souza Vandenberghe, Parameswaran Binod
Publisher: CRC Press
Year: 2023
Language: English
Pages: 317
City: Boca Raton
Cover
Half Title
Title Page
Copyright Page
Contents
Preface
About the Authors
List of Contributors
SECTION I: Introduction and Perspective
Chapter 1: Microbial Enzymes for Production of Functional Foods and Nutraceuticals
SECTION II: Sources of Microbial Enzymes for Nutraceutical Production
Chapter 2: Enzymes from Lactic Acid Bacteria for Nutraceuticals Production
Chapter 3: Fungal Enzymes for Applications in Functional Food Industry
Chapter 4: Enzymes from Bacillus spp. for Nutraceutical Production
SECTION III: Specific Microbial Enzymes and Their Application in Functional Foods Production
Chapter 5: Microbial Production and Application of Pullulanases
Chapter 6: Microbial Proteases for Production of Bioactive Peptides
Chapter 7: Microbial Enzymes for the Production of Xylooligosaccharides
Chapter 8: Microbial Enzymes for Production of Fructooligosaccharides
Chapter 9: Enzymes for Lactose Hydrolysis and Transformation
Chapter 10: Microbial Enzymes for Reduction of Antinutritional Factors
Chapter 11: Microbial Enzymes for the Recovery of Nutraceuticals from Agri-Food Waste
SECTION IV: Technologies for Improved Enzyme Systems for Nutraceutical Production
Chapter 12: Molecular Engineering of Microbial Food Enzymes
Chapter 13: Metagenomics for the Identification of Microbial Enzymes for Nutraceutical Production
Chapter 14: CRISPR Technology for Probiotics and Nutraceuticals Production
Index
