Häftad, Engelska, 2024
Microbial Vitamins and Carotenoids in Food Biotechnology
Novel Source and Potential Applications
Av Syed Amir Ashraf, Mohammed Kuddus
1982 kr
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Beskrivning
Microbial Vitamins and Carotenoids in Food Biotechnology: Novel Source and Potential Applications provides important insights to help readers understand the molecular mechanisms involved in the microbial biosynthesis of vitamins and carotenoids. The book's chapters put forward all the latest advancements concerning the production and applications of microbial vitamins and carotenoids. It also provides a sustainable alternative to chemically synthesized compounds and presents wide coverage on the most promising sources of vitamins and carotenoids in food and pharmaceutical industries.
This is a complete and unique resource beneficial for the scientific communities as well as food science and nutrition research students.
- Thoroughly explores biotechnological approaches surrounding the production and application of microbial vitamins and carotenoids in food processing and manufacturing industries
- Covers the major portion of novel source and various biotechnological approaches used for the production of various types of vitamins and carotenoids from microorganisms and their applications in food industry
- Contains up-to-date information required for the formulations of new products or protocols for enhancing production of specific compounds
Produktinformation
- Utgivningsdatum: 2024-05-03
- Mått: 152 x 229 x undefined mm
- Vikt: 760 g
- Format: Häftad
- Språk: Engelska
- Antal sidor: 480
- Förlag: Elsevier Science
- ISBN: 9780443155284
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Mer om författaren
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.
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