Details
Biotechnology of Natural Products
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117,69 € |
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| Verlag: | Springer |
| Format: | |
| Veröffentl.: | 16.11.2017 |
| ISBN/EAN: | 9783319679037 |
| Sprache: | englisch |
Dieses eBook enthält ein Wasserzeichen.
Beschreibungen
<p>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. </p><p><i>Biotechnology of Natural Products </i>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 are increasingly 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. </p><p></p><p> </p><p><br/></p><ul> </ul>
<p>Introduction</p> <p>Gene clustering and evolution of pathways</p> <p>Phenolics:</p> <p>Vanillin </p> <p>Resveratrol</p> <p>Rosmarinic acid</p> <p>Terpenoids:</p> <p>Steviosides</p> <p>ß-carotene</p> <p>Safranal /ß-ionone</p> <p>Menthol and volatile terpenoids</p> <p>Terpenoid indole alkaloids</p> <p>Vitamins:</p> <p>Ascobic acid Vit </p> <p>Tocopherol Vit E</p><div>Alkaloids:<br/></div><div><br/></div><div>Morphine<br/></div><div><br/></div><div>Specialized alkaloids in Veratrum, Narcissus and Croton.<br/></div><div><br/></div><div>Tetrahydrocanabinol (THC) <b> </b><br/></div> <p>Future perspectives</p>
<p>Dr. Wilfried Schwab is an Associate Professor of Biotechnology of Natural Products at Technische Universität München in Freising, Germany. </p><p>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. <br/></p><p>Dr. Matthias Wüst is an Associate Professor in the Institute of Nutritional and Food Sciences at Universität Bonn in Bonn, Germany. </p><p></p><p></p><p><br/></p><p></p>
<p>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. </p><p><i>Biotechnology of Natural Products </i>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 are increasingly 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. </p><p></p>
<p>Provides a comprehensive overview of the biotechnology of natural products used in the food industry, including additives, fragrances, flavoring agents and other bioactive compounds</p><p>Covers the biotechnology of products from Phenolics to Terpenoids to Vitamins, focusing on the analysis, enzymology, physiology and genetics of valuable natural products used in the food industry</p><p>The first publication to focus specifically on the biotechnological production of natural products in the food industry, providing researchers with a full overview of the technologies and processes involved</p>
Provides a comprehensive overview of the biotechnology of natural products used in the food industry, including additives, fragrances, flavoring agents and other bioactive compounds<div><br/></div><div>Covers the biotechnology of products from Phenolics to Terpenoids to Vitamins, focusing on the analysis, enzymology, physiology and genetics of valuable natural products used in the food industry</div><div><br/></div><div>The first publication to focus specifically on the biotechnological production of natural products in the food industry, providing researchers with a full overview of the technologies and processes involved <br/></div><div><br/></div><div><br/></div>
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