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Microbial Production of Food Bioactive Compounds / by Asli Can Karaca ; edited by Seid Mahdi Jafari, Farshad Darvishi Harzevili

By: Contributor(s): Resource type: Ressourcentyp: Buch (Online)Book (Online)Language: English Publisher: Cham : Springer Nature Switzerland, 2025Publisher: Cham : Imprint: Springer, 2025Description: 1 Online-Ressource(X, 990 p. 20 illus., 10 illus. in color.)ISBN:
  • 9783030814038
Subject(s): DDC classification:
  • 664.001579 23
DOI: DOI: 10.1007/978-3-030-81403-8Online resources: Summary: Food bioactive compounds are natural compounds that provide great health benefits to humans. There is a growing global demand for nutraceuticals for the prevention and treatment of human diseases with a multi-billion dollar market. However, the large-scale use of nutraceuticals is restricted due to limitations and problems in the extraction of these bioactive compounds from natural resources such as plants, animals or fungi. Today, microbial production of nutraceuticals from simple carbon sources is considered an environmentally friendly method. Microbial Production of Food Bioactive Compounds covers recent advances and future trends in microbial production of food bioactive compounds like polyphenolic compounds, flavonoid derivatives, alkaloids, terpenoids, prebiotics, polysaccharides, poly amino acids, vitamins, omega-3 polyunsaturated fatty acids and microbial food aroma compounds, which have become a multi-billion-dollar market worldwide. Authored by prominent international scientists and experienced researchers, this text comprehensively covers recent progress and trends in microbial production of nutraceuticals/bioactive compounds.PPN: PPN: 1923382942Package identifier: Produktsigel: ZDB-2-SEB | ZDB-2-143 | ZDB-2-SXRB | ZDB-2-SLR
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