Overview
Provides a comprehensive overview of the biotechnology of natural products used in the food industry, including additives, fragrances, flavoring agents and other bioactive compounds
Covers the biotechnology of products from Phenolics to Terpenoids to Vitamins, focusing on the analysis, enzymology, physiology and genetics of valuable natural products used in the food industry
The first publication to focus specifically on the biotechnological production of natural products in the food industry, providing researchers with a full overview of the technologies and processes involved
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Table of contents (11 chapters)
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Front Matter
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Biotechnological Production of Selected Natural Products
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Front Matter
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Technologies for Metabolic, Enzyme and Process Engineering
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Front Matter
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Back Matter
Keywords
About this book
This text comprehensively covers the analysis, enzymology, physiology and genetics of valuable natural products used in the food industry that are attractive targets for biotechnological production. The focus is on the recent advances made to achieve this goal. This unique work is the first book to focus on biotechnological production of important natural products in food additives, fragrances and flavorings, and other bioactive compounds in food. The chapters offer a deep insight into modern research and the development of low molecular weight natural products.
Biotechnology of Natural Products covers products in the Phenolic, Terpenoid, and Alkaloid categories, providing a full overview of the biotechnology of food additives and other low molecular weight natural products. Gene clustering and the evolution of pathways are covered, as well as future perspectives on the topic. Due to limited oil resources and increasing consumer demand for naturalness, bioprocesses are increasingly needed to meet these requirements. Novel sophisticated technologies have facilitated the elucidation of new chemical molecules, their biosynthetic pathways and biological functions. This book provides researchers with a full overview of the technologies and processes involved in the biotechnology of natural products.
Editors and Affiliations
About the editors
Dr. Wilfried Schwab is an Associate Professor of Biotechnology of Natural Products at Technische Universität München in Freising, Germany.
Dr. Bernd Markus Lange is an Associate Professor at the Institute of Biological Chemistry, M.J. Murdock Metabolomics Laboratory, at Washington State University in Pullman, Washington.
Dr. Matthias Wüst is an Associate Professor in the Institute of Nutritional and Food Sciences at Universität Bonn in Bonn, Germany.
Bibliographic Information
Book Title: Biotechnology of Natural Products
Editors: Wilfried Schwab, Bernd Markus Lange, Matthias Wüst
DOI: https://doi.org/10.1007/978-3-319-67903-7
Publisher: Springer Cham
eBook Packages: Chemistry and Materials Science, Chemistry and Material Science (R0)
Copyright Information: Springer International Publishing AG 2018
Hardcover ISBN: 978-3-319-67902-0Published: 04 December 2017
Softcover ISBN: 978-3-319-88507-0Published: 09 September 2018
eBook ISBN: 978-3-319-67903-7Published: 16 November 2017
Edition Number: 1
Number of Pages: XI, 316
Number of Illustrations: 48 b/w illustrations, 30 illustrations in colour
Topics: Food Science, Organic Chemistry