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Description

This text comprehensively covers the analysis, enzymology, physiology and genetics of valuable natural products used in the food industry that are attractive targets for biotechnological production. The focus is on the recent advances made to achieve this goal. This unique work is the first book to focus on biotechnological production of important natural products in food additives, fragrances and flavorings, and other bioactive compounds in food. The chapters offer a deep insight into modern research and the development of low molecular weight natural products. 
Biotechnology of Natural Products covers products in the Phenolic, Terpenoid, and Alkaloid categories, providing a full overview of the biotechnology of food additives and other low molecular weight natural products. Gene clustering and the evolution of pathways are covered, as well as future perspectives on the topic. Due to limited oil resources and increasing consumer demand for naturalness, bioprocesses areincreasingly needed to meet these requirements. Novel sophisticated technologies have facilitated the elucidation of new chemical molecules, their biosynthetic pathways and biological functions. This book provides researchers with a full overview of the technologies and processes involved in the biotechnology of natural products. 

 
Pages
316 pages
Collection
n.c
Parution
2017-11-16
Marque
Springer
EAN papier
9783319679020
EAN PDF
9783319679037
Informations sur l'ebook
Nombre pages copiables
3
Nombre pages imprimables
31
Taille du fichier
10701 Ko
Ce livre est accessible aux handicaps Voir les informations sur l'accessibilité
Prix
116,04 €
EAN EPUB
9783319679037
Informations sur l'ebook
Nombre pages copiables
3
Nombre pages imprimables
31
Taille du fichier
2857 Ko
Ce livre est accessible aux handicaps Voir les informations sur l'accessibilité
Prix
116,04 €

Dr. Wilfried Schwab is an Associate Professor of Biotechnology of Natural Products at Technische Universität München in Freising, Germany. 

Dr. Bernd Markus Lange is an Associate Professor at the Institute of Biological Chemistry, M.J. Murdock Metabolomics Laboratory, at Washington State University in Pullman, Washington. 

Dr. Matthias Wüst is an Associate Professor in the Institute of Nutritional and Food Sciences at Universität Bonn in Bonn, Germany. 


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