Microbial Pigments: Applications in Food and Beverage Industry - Rilegato

Rilegato

ISBN 10: 1032392630 ISBN 13: 9781032392639

Casa editrice: CRC Press, 2024

Riassunto

Microbial Pigments: Applications in Food and Beverage Industry offers a comprehensive and updated review of the impact of microbial pigments as value-added products in the food and beverage industry. Microbes produce a range of valuable pigments such as carotenoids, flavins, melanins, quinines, and violacein. The book explores the use of microbial pigments as additives, antioxidants, color intensifiers, and functional food ingredients. It discusses pigment isolation and processing technologies. It covers a range of applications across products like jams, spreads, frozen desserts, and beverages. The book also discusses food safety and toxicology aspects.

Key features

• Explores the various microbial pigments and their sources
• Reviews the pigment isolation, production, and processing techniques
• Discusses the potential application of pigments across a range of products in the food and beverage industry
• Includes the latest innovations and patents awarded in use of microbial pigments as value-added food products

The book is meant for researchers, academic and industry experts in food biotechnology, food processing, and food microbiology.

Su questo libro

Informazioni sull'autore

Dr. Mohammed Kuddus is a Professor and Head of the Department of Biochemistry, College of Medicine, University of Hail, Hail, Kingdom of Saudi Arabia. He completed his PhD in Biochemistry and Enzyme Biotechnology from Sam Higginbottom University of Agriculture, Technology & Sciences (SHUATS), Allahabad, India. He has more than 80 research publications, 10 books, 22 book chapters, 9 research grants, and a patent to his credit.

Dr. Poonam Singh is an Assistant Professor at the Department of Molecular and Cellular Engineering, Jacob School of Bioengineering & Biotechnology, Sam Higginbottom University of Agriculture, Technology & Sciences, Allahabad, India. She has over ten years of research experience and 23 research publications in National and International journals.

Dr. Sindhu Raveendra is a Professor at the Department of Food Technology, TKM Institute of Technology, Kerala, India. She completed her PhD from the School of Biosciences, Mahatma Gandhi University, Kottayam, India. She has over 300 research communications to her credit. She also has 23 bacterial sequences submissions to NCBI.

Dr. Rachana Singh is an Assistant Professor at the Amity Institute of Biotechnology, Amity University Uttar Pradesh, Lucknow, India. She completed her PhD in Plant Molecular Virology from the National Botanical Research Institute, Lucknow. She has published around 30 research papers, 14 book chapters and two books.

Dalla quarta di copertina

The book explores the use of microbial pigments as additives, antioxidants, color intensifiers, and functional food ingredients. It discusses pigment isolation and processing technologies. The book also discusses food safety and toxicology aspects.

Dettagli dell'edizione

• Editore: CRC Press
• Data di pubblicazione: 2024
• Lingua: Inglese
• ISBN 10: 1032392630
• ISBN 13: 9781032392639
• Rilegatura: Copertina rigida
• Numero edizione: 1
• Numero di pagine: 258
• Redattore: Kuddus Mohammed, Singh Poonam, Raveendran Sindhu, Singh Rachana
• Contatto del produttore: Taylor and Francis, GPSR Taylor and Francis; gpsr@taylorandfrancis.com; ; Taylor & Francis Verlag GmbH, Kaufingerstraße 24; München; 80331; Germania