Description
Book SynopsisEncompassing both biotechnology and chemical engineering, Microbial Functional Foods and Nutraceuticals brings together microbiology, bacteria and food processing/mechanization, which have applications for a variety of audiences: pharmaceuticals, diagnostics and medical device development all employ microbial food technology.
Table of ContentsList of Contributors vii
1 Microalgae as a Sustainable Source of Nutraceuticals 1
Md Nazmul Islam, Faisal Alsenani, and Peer M. Schenk
2 Functional Foods from Cyanobacteria: An Emerging Source for Functional Food Products of Pharmaceutical Importance 21
Neha Panjiar, Shashank Mishra, Ajar Nath Yadav, and Priyanka Verma
3 Seaweed Carotenoid, Fucoxanthin, as Functional Food 39
Nissreen Abu‐Ghannam and Emer Shannon
4 Functional Foods from Mushroom 65
Vinay Basavegowda Raghavendra, Chandrasekar Venkitasamy, Zhongli Pan, and Chandra Nayak
5 Microbial Production of Organic Acids 93
Ram Naraian and Simpal Kumari
6 Microbes as a Source for the Production of Food Ingredients 123
Charu Gupta and Dhan Prakash
7 Microbial Xanthan, Levan, Gellan, and Curdlan as Food Additives 149
Ozlem Ateş and Ebru Toksoy Oner
8 Microbial Fibrinolytic Enzyme Production and Applications 175
Essam Kotb
9 Microbial Products Maintain Female Homeostasis 215
Sarika Amdekar, Mayuri Khare, Vivek Kumar Shrivastava, Avnish Kumar, and Vinod Singh
10 Production of High‐Quality Probiotics by Fermentation 235
Marimuthu Anandharaj, Rizwana Parveen Rani, and Manas R. Swain
11 Probiotics and Their Health Benefits 267
Michelle Fleet and Pattanathu K.S.M. Rahman
12 Nutritional Potential of Auricularia auricula‐judae and Termitomyces umkowaan – The Wild Edible Mushrooms of South‐Western India 281
Namera C. Karun, Kandikere R. Sridhar, and Cheviri N. Ambarish
Index 303
