Food Biosynthesis

Food Biosynthesis, Volume One in the Handbook of Food Bioengineering series, describes the main aspects related to the biological production of synthetic ingredients and natural foods, highlighting the impact of bacteria and plants in the biosynthesis of key food components. Biosynthesis methods could help solve issues like food shortages, providing consumers with preferred ‘natural’ food options. This book represents how biologically synthesized ingredients, such as vanilla flavoring, soy, milk and egg substitutes can be utilized as a desired option future foods. It is ideal for scientists and researchers who want to improve their knowledge on the field of food biosynthesis.

Presents practical approaches of biosynthesis and the impact of biological origin on the field of food engineeringOffers alternative applications to produce natural foodsIncludes processes and techniques to produce health promoting foodsDiscusses the positive effects of biosynthesis on microbial production to enhance food safetyOffers a variety of perspectives on biosynthesis and its benefits for food ingredient production

1. Microbial Biosynthesis of Health-Promoting Food Ingredients
2. Bacterial Biosynthesis: A Repertory of Natural Products
3. Biocatalysis and its process intensification in the chemical industry
4. The role of biocatalysis and membrane techniques in processing of high-pectin content food stuffs and wastes
5. Sugar and sugar alcohol biosynthesis in genetically modified cyanobacteria
6. Lignan biosynthesis for food bioengineering
7. Amphiphilic Acyl Ascorbates: Their Enzymatic Synthesis and Applications to Food
8. Phytoassisted Synthesis of Magnesium Oxide Nanoparticles by Swertia Chirayaita
9. The enzyme production control by sound waves - In the case of koji mold
10. A Review on Impact of Process Variable on Microbial Production of Carotenoid Pigments
11. Curcuminoids analogues via microbial biotransformation with improved therapeutic properties
12. Microbial Production of bioactive pigments, oligosaccharides and peptides
13. New Insights On Bacterial Cellulose
14. Biosynthesis of nanoparticles for food preservations: A green expertise
15. An applied research perspectives of alpha-keto acids:  From the production to applications