Microbial Pigments (eBook, ePUB)

Applications in Food and Beverage Industry
Redaktion: Kuddus, Mohammed; Singh, Rachana; Raveendran, Sindhu; Singh, Poonam

• Format: ePub

Produktbeschreibung

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.

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Produktdetails

• Verlag: Taylor & Francis eBooks
• Seitenzahl: 280
• Erscheinungstermin: 8. März 2024
• Englisch
• ISBN-13: 9781003837985
• Artikelnr.: 69742296

Autorenporträt

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.

Inhaltsangabe

Chapter 1 - Potential Microbial Pigments Shareen Fatima Rizvi
Syed Khalida Izhar
Umme Habiba
Ananya Bajpai
and Roohi Chapter 2 - Conventional and Alternative Microbial Sources of Food-Grade Pigments and Their Production Processes Nuno R. da Silva
Bruna Basto
José A. Teixeira
Sara C. Silvério Chapter 3 - Biotechnological Tools for Enhancing Microbial Pigment Production Pedro Garcia Pereira Silva
Camila Ramão Contessa
Izabela Queiroz Silva
Natália Madruga Arrieira
Lucielen Oliveira Santos
Carlos André Veiga Burkert
and Janaina Fernandes de Medeiros Burkert Chapter 4 - Application of Microbial Pigments in Food Industry Susmita Ghosh
Tanmay Sarkar
and Runu Chakraborty Chapter 5 - Microbial Pigments: Applications in Beverage Industry Ajay Nair
Archana S. Rao
Sameeksha K. Ghat
Lidia A
Veena S M
Vidya A S
and Sunil S. More Chapter 6 - Microbial Pigments as Flavour and Food Additives Vineeta Singh
Rachna Singh
and Shalini Singh Visen Chapter 7 - Microbial Pigments as Functional Food Ingredients Lakha Salaipeth
Noraphat Hwanhlem
and Paripok Phitsuwan Chapter 8 - Microbial Pigments in Foods Naina Dwivedi and Sujeet Pratap Singh Chapter 9 - Bacterial Pigments as Antimicrobial Agents Aravind Madhavan
K.B. Arun
Reshmy R.
Abhinand K
Bipin G. Nair
Raveendran Sindhu
Laya Liz Kuriakose
Mukesh Kumar Awasthi
Ashok Pandey
and Parameswaran Binod Chapter 10 - Development of Novel Food-Grade Pigments Archana S. Rao
Ajay Nair
Hima A. Salu
Pooja K.R.
Meghana C.A.
Nagachandra Reddy
Veena S.M.
Vidya A.S.
and Sunil S. More Chapter 11 - Microbial Pigments as Antioxidants for Food and Beverage Industries R. Poorniammal and S. Prabhu Chapter 12 - Azaphilone Alkaloids as a Prospective Source of Microbial Pigments in the Food Industry Lu-jie Liu and Zhi-long Wang Chapter 13 - Anthocyanins: Yeast's Role in Natural Pigment Modification C. Escott
. C. López
and A. Morat. Chapter 14 - Food Colours: Toxicology and Food Safety Vanga Sri Varsha
Tanmayi Boreda
Adithi Reddi Kamana
Sanjana Reddy Pailla
Yashasvi Kambhampati
Gourav T
Ashoutosh Panday
Sanjeeb Kumar Mandal
and Bishwambhar Mishra Chapter 15 - Patents and Innovations in Food-Grade Microbial Pigments Maria Nicoelle Pereira da Silva
Cledna Kalline dos Santos Duarte
Emanuelly Beatriz Tenório Sampaio
Aline Cavalcanti de Queiroz
Kelly Fernanda Seára da Silva
Magna Suzana Alexandre Moreira
Adeildo Junior de Oliveira
and Alysson Wagner Fernandes Duarte Index