Description
Approx.438 pagesApprox.438 pages
Table of Contents
1. Microbial bioprocesses for production of nutraceuticals and functional foods2. Microbial transformation an approach for improving food functionality3. Bioactive peptides production in fermented foods4. Probiotics in fermented products and supplements5. Fructo-oligosaccharides production and the health benefits of prebiotics6. Progress and prospects of food enzyme production7. Production of fibrinolytic enzymes during food production 8. Microbial production and transformation of polyphenols9. Bioprocess Technologies for Production of Structured Lipids as Nutraceuticals10. Microbial fermentation for reduction of antinutritional factors11. Mycotoxins in foods: Impact on health12. Gut microbes – Role in production of nutraceuticals13. Bioprocessing of agri-food processing residues into nutraceuticals and bioproducts14. Genetically modified microorganisms for enhancing nutritional properties of food15. Exopolysaccharide producing microorganisms for functional food industry16. Microbial metabolites beneficial in regulation of obesity17. Potential bovine colostrum for human and animal therapy18. Colostrum new insights: products and processes
