Overview
- Focuses on different categories of microbial derived food additives for their application in food industry
- Describes microbial derived food additives and advanced techniques to scale up their production
- Covers social perspectives, legislative policies and circular economy-based aspects of microbial food additives
Part of the book series: Microorganisms for Sustainability (MICRO, volume 38)
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Table of contents (9 chapters)
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Front Matter
Keywords
About this book
Editors and Affiliations
About the editors
Dr. Ashok Kumar Nadda, is working as an Assistant professor in the Department of Biotechnology and Bioinformatics, Jaypee University of Information Technology, Waknaghat, Solan,Himachal Pradesh, India. He is working in the area of microbial enzyme and biocatalysis for last 12 years. He has completed his Ph.D. in Biotechnology from the Department of Biotechnology, Himachal Pradesh University, Summer Hill, Shimla, India in 2013. He worked as a post-doctoral fellow in State Key laboratory of Agricultural Microbiology, Huazhong Agricultural University, Wuhan China for 2 years. He also worked as Brain Pool researcher/Assistant professor at Konkuk University Seoul, South Korea. Dr. Ashok has a keen interest in microbial biotechnology, CO2conversion, enzyme immobilization, biomass degradation, biofuel synthesis, and biotransformations. Dr. Ashok has published 125 research papers in various internationally reputed journals, 25 books, and 45 book chapters. Dr. Ashok isan editorial member of various journals of international repute.
Dr. Gunjan Goel, is working as an Professor in the Department of Microbiology, Central University of Haryana, Mahendergarh, India. He has completed his Ph.D. in Microbiology from ICAR-National Dairy Research Institute, Karnal, India. In his doctoral studies, he has focused on analysis of microbial degradation of polyphenols. During his postdoctoral visits to the University of Hohenheim, Germany, and University of Ghent, Belgium, he has worked on the effects of plant secondary metabolites enhancement of functions of rumen microbes as well as metabolic pathways for fatty acids. To his credit, he has published many research papers in journals of repute. Presently, he is working in the area of microbial ecology of gut, bioaccessibility and bioavailability of food ingredients in vitro simulated gut model system, and assessment of probiotics using in vitro and in vivo models. He is a life member of the Association of Microbiologists of India (AMI) and Probiotic Association of India (PAI).
Bibliographic Information
Book Title: Microbes for Natural Food Additives
Editors: Ashok Kumar Nadda, Gunjan Goel
Series Title: Microorganisms for Sustainability
DOI: https://doi.org/10.1007/978-981-19-5711-6
Publisher: Springer Singapore
eBook Packages: Biomedical and Life Sciences, Biomedical and Life Sciences (R0)
Copyright Information: The Editor(s) (if applicable) and The Author(s), under exclusive license to Springer Nature Singapore Pte Ltd. 2022
Hardcover ISBN: 978-981-19-5710-9Published: 02 January 2023
Softcover ISBN: 978-981-19-5713-0Published: 03 January 2024
eBook ISBN: 978-981-19-5711-6Published: 01 January 2023
Series ISSN: 2512-1901
Series E-ISSN: 2512-1898
Edition Number: 1
Number of Pages: X, 227
Number of Illustrations: 1 b/w illustrations
Topics: Microbiology, Food Microbiology, Food Science