Wow! eBook
Food Biosynthesis
Author(s): Alexandru Mihai Grumezescu PhD (Editor), Alina Maria Holban PhD
- Publisher: Academic Press
- Publication Date: July 4, 2017
- Edition: 1st
- Language: English
- Print length: 488 pages
- ISBN-10: 0128113723
- ISBN-13: 9780128113721
Book Description
Food Biosynthesis, Volume One in the Handbook of Food Bioengineering series, describes the main aspects related to the biological production of synthetic ingredients and natural foods, highlighting the impact of bacteria and plants in the biosynthesis of key food components. Biosynthesis methods could help solve issues like food shortages, providing consumers with preferred ‘natural’ food options. This book represents how biologically synthesized ingredients, such as vanilla flavoring, soy, milk and egg substitutes can be utilized as a desired option future foods. It is ideal for scientists and researchers who want to improve their knowledge on the field of food biosynthesis.
- Presents practical approaches of biosynthesis and the impact of biological origin on the field of food engineering
- Offers alternative applications to produce natural foods
- Includes processes and techniques to produce health promoting foods
- Discusses the positive effects of biosynthesis on microbial production to enhance food safety
- Offers a variety of perspectives on biosynthesis and its benefits for food ingredient production
Editorial Reviews
Review
Summarizes research and applications on technologies used to increase production of high quality foods
About the Author
Alina-Maria Holban is a lecturer in Microbiology and Immunology, at the Faculty of Biology, University of Bucharest; and associate researcher at the University Politehnica of Bucharest, Romania. Her primary area of research is the development of bionanomaterials with antimicrobial applications. Dr. Holban has published 75 papers in peer-reviewed journals, 42 conference/symposia proceedings, and has edited more than 21 edited books.
