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Microbial Vitamins and Carotenoids in Food Biotechnology
Mohammed Kuddus (Hrsg.), Syed Amir Ashraf (Hrsg.)
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Naturwissenschaften, Medizin, Informatik, Technik / Biologie
Beschreibung
In recent years, there has been a global surge in the production and application of vitamins and pigments in food and pharmaceuticals industries, leading to draw the attention of scientific communities to develop novel strategies to cope with world demand. Microbial vitamins and carotenoids in food biotechnology: Novel source and potential applications allow the audience to understand the current status of the biotechnological approaches used for the production of vitamins and carotenoids from microorganisms. The title provides important insights to understand the molecular mechanisms involved in microbial biosynthesis of vitamins and carotenoids. The chapters, all written by leading researchers from academia, help to put forward all the latest advancement concerning the production and applications of microbial vitamins and carotenoids. The book also provides the sustainable alternative to chemically synthesized compound and presents the wide coverage for the most promising sources of vitamins and carotenoids in food and pharmaceutical industries. This is a complete and unique resource beneficial for the scientific communities as well as food science and nutrition research students.Thoroughly explores biotechnological approaches surrounding the production and application of microbial vitamins and carotenoids in food processing and manufacturing industriesCovers the major portion of novel source and various biotechnological approaches used for the production of various types of vitamins and carotenoids from microorganisms and their applications in food industryContains up-to-date information required for the formulations of new products or protocols for enhancing production of specific compounds
