Biotechnology of Natural Products

 
 
Springer (Verlag)
  • erschienen am 9. September 2018
 
  • Buch
  • |
  • Softcover
  • |
  • XI, 316 Seiten
978-3-319-88507-0 (ISBN)
 
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 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.
Softcover reprint of the original 1st ed. 2018
  • Englisch
  • Cham
  • |
  • Schweiz
Springer International Publishing
  • Für Beruf und Forschung
  • 30
  • |
  • 50 farbige Tabellen, 25 s/w Tabellen, 48 s/w Abbildungen, 30 farbige Abbildungen
  • |
  • 50 Tables, color; 25 Tables, black and white; 30 Illustrations, color; 48 Illustrations, black and white; XI, 316 p. 78 illus., 30 illus. in color.
  • Höhe: 23.5 cm
  • |
  • Breite: 15.5 cm
  • 678 gr
978-3-319-88507-0 (9783319885070)
10.1007/978-3-319-67903-7
weitere Ausgaben werden ermittelt

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.


Introduction

Gene clustering and evolution of pathways

Phenolics:

Vanillin

Resveratrol

Rosmarinic acid

Terpenoids:

Steviosides

ß-carotene

Safranal /ß-ionone

Menthol and volatile terpenoids

Terpenoid indole alkaloids

Vitamins:

Ascobic acid Vit

Tocopherol Vit E

Alkaloids:

Morphine

Specialized alkaloids in Veratrum, Narcissus and Croton.

Tetrahydrocanabinol (THC)

Future perspectives

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 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.

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