Extracellular Polysaccharides
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Extracellular Polysaccharides: A Novel Frontier in Alternative Food Strategies represents a pioneering venture into the understudied territory of extracellular polysaccharides (EPS) and the potential advancements, such as a reduced reliance on chemical additives, that they can make in the realm of alternative food solutions. This work transcends the conventional discourse on food production challenges by unveiling the multifaceted applications of EPS sourced from diverse organisms like bacteria, fungi, algae, and plants. Experts in the field navigate readers through sustainable extraction…mehr

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Produktbeschreibung
Extracellular Polysaccharides: A Novel Frontier in Alternative Food Strategies represents a pioneering venture into the understudied territory of extracellular polysaccharides (EPS) and the potential advancements, such as a reduced reliance on chemical additives, that they can make in the realm of alternative food solutions. This work transcends the conventional discourse on food production challenges by unveiling the multifaceted applications of EPS sourced from diverse organisms like bacteria, fungi, algae, and plants. Experts in the field navigate readers through sustainable extraction techniques, nutritional insights, and cutting-edge technologies, offering a comprehensive roadmap for revolutionizing the global food industry.

This book embarks beyond the theoretical, delving into practical applications of EPS in various food products, from enhancing textures to serving as natural preservatives. Addressing current concerns in the food industry, this book serves as acatalyst for change, providing a holistic perspective on EPS that is both scientifically rigorous and accessible to a wide audience. Researchers, industry professionals, and policymakers will find invaluable insights, discovering novel strategies for addressing food security, improving nutritional profiles, and navigating the complex landscape of regulatory considerations. Extracellular Polysaccharides is a guide to a sustainable and resilient food future, empowering its readers to be at the forefront of innovation and positive change.
Autorenporträt
Dr. Tanmay Sarkar is currently working as a Lecturer in the Government of West Bengal. With 9 years of experience in both teaching and research, his areas of interest include bioactive components from natural sources, ethnic foods, mathematical modeling, and phytochemicals. He is an editor for several SCI, SCIE, and Scopus-indexed journals and has edited 12 books with Elsevier, Springer, and Wiley. Dr. Sarkar has been classified among the top 2% of global highly-cited researchers published by Stanford University, USA Dr. Dibyajit Lahiri is at present is working as Associate Professor in the Department of Biotechnology, University of Engineering and Management, Kolkata. His research interest is precisely on biofilm, antimicrobial resistance, enzyme technology uses of alternative therapeutics. He is in editorial boards of various SCIE, SCI and Scopus journals. At present Dr. Lahiri has more than 130 research/review ,80 book chapters,10 books in the account of his publication. He has been accounted as World’s 2% scientist by Stanford University and Scopus Dr. Moupriya Nag is presently working as Associate Professor in the Department of Biotechnology, University of Engineering & Management, Kolkata. She pursued her doctoral studies from Chemical Sciences Division, Saha Institute of nuclear Physics, Kolkata, India and completed her postdoctoral research work at the Department of Biophysics, Bose Institute, Kolkata, India. Her research interests includes single molecule Biophysics of protein. Her work deals with developing novel antimicrobial and anti-biölm compounds from natural sources including plants, microbes and green synthesized nanoparticles.