Produktbild: Microbial Vitamins and Carotenoids in Food Biotechnology

Microbial Vitamins and Carotenoids in Food Biotechnology Novel Source and Potential Applications

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Beschreibung

Produktdetails

Einband

Taschenbuch

Erscheinungsdatum

03.05.2024

Herausgeber

Syed Amir Ashraf + weitere

Verlag

Elsevier Science & Technology

Seitenzahl

480

Maße (L/B)

22.9/15.2 cm

Gewicht

760 g

Sprache

Englisch

ISBN

978-0-443-15528-4

Beschreibung

Portrait

Dr. Syed Amir Ashraf is an academician and researcher in food science and nutrition, currently working at the Department of Clinical Nutrition, College of Applied Medical Sciences, University of Ha’il, Ha’il, and Kingdom of Saudi Arabia. His primary research focuses on food bioactive characterization, food biotechnology, fermentation, nutraceutical and functional foods, food safety and management, metabolic disorders, cancer, and bioinformatics. He has more than 10 years of integrated teaching and research experience, and has published more than 80 research articles in highly reputed international peer-reviewed journals, along with ten book chapters. His current research H-index is 24, with a total citation count of more than 1700. He is an associate member of the Confederation of Indian Industry, a member of the All India Food Processors Associations, the American Society for Nutrition, and the Canadian Nutrition Society. He has been serving as an editorial board member, conference organizing committee member, academic editor, book editor, guest editor, and reviewer of various internationally reputed journals.

Dr. Mohammed Kuddus. PhD in Enzyme Biotechnology. After completing PhD in Enzyme Biotechnology, he worked in different R&D projects funded by various scientific agencies. Prof. Kuddus’ main research area includes biochemistry, industrial enzymes, waste utilization, extremophiles, microbial and food biotechnology. He has more than 15 years of integrated teaching and research experience and published more than 75 research articles in peer reviewed international journals along with 8 books and 22 book chapters. Also, published 40 abstract at International/ National conferences and symposia and received best presentation awards. He supervised 6 PhD thesis and 12 PG/UG dissertations. He has been serving as an editor/editorial board member for 20 and reviewer for more than 40 international peer-reviewed journals; along with research grant reviewer for scientific body of USA, Italy, South Africa, India and Saudi Arabia. He has also been awarded SERC Young Scientist Project from the Department of Science and Technology, Govt of India; and Young Scientist Project from International Foundation for Science, Stockholm, Sweden.

Produktdetails

Einband

Taschenbuch

Erscheinungsdatum

03.05.2024

Herausgeber

Verlag

Elsevier Science & Technology

Seitenzahl

480

Maße (L/B)

22.9/15.2 cm

Gewicht

760 g

Sprache

Englisch

ISBN

978-0-443-15528-4

EU-Ansprechpartner

Zeitfracht Medien GmbH
Ferdinand-Jühlke-Straße 7
99095 Erfurt
DE
produktsicherheit@zeitfracht.de

Herstelleradresse

Elsevier Science & Technology
London Wall 125
EC2Y 5AS London
GB
tradeorders@elsevier.com

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  • Produktbild: Microbial Vitamins and Carotenoids in Food Biotechnology
  • 1. An overview of microbial vitamins and carotenoids used in food biotechnology
    2. Novel sources and applications of microbial vitamins and carotenoids
    3. Significance of microbial cell factory for vitamins and carotenoids production
    4. Biotechnological tools in microbial vitamins and carotenoids production
    5. Genetic engineering for robust vitamins and carotenoids production from microbes
    6. Emerging trends and future prospective of microbial vitamins and carotenoids
    7. Microbial vitamins and carotenoids in food production and processing
    8. Microbial production of water and fat-soluble vitamins
    9. Vitamins production from probiotic bacteria
    10. Fermentation methods and yield improvement of vitamins
    11. Microbial vitamins in nutrition and healthcare
    12. Microbial vitamins in production of food ingredients and functional foods
    13. Microbial vitamins in dairy products (milk, cheese etc.)
    14. Microbial vitamins in genetically modified foods
    15. Role of vitamin degradation in food off flavors
    16. Vitamins fortification and its consequences on food production and quality
    17. Carotenoids as food additives
    18. Microbial carotenoids in nutrition and baby foods
    19. Microbial carotenoids in production of food ingredients and functional foods
    20. Challenges and future scenario of microbial vitamins and carotenoids in food industry
    21. Microbial vitamins and carotenoids: Sustainable source in bio-based economy
    22. Patents and innovative technology for microbial vitamins and carotenoids in food industry