Microbial Functional Foods and Nutraceuticals by Vijai Kumar Gupta,Helen Treichel,Volha (Olga) Shapaval,Luiz Antonio de Oliveira,Maria G. Tuohy -- Read -- Imperial Library of Trantor

Index

Cover Title Page Table of Contents List of Contributors 1 Microalgae as a Sustainable Source of Nutraceuticals

Introduction Microalgae‐Derived Nutraceuticals Microalgae in the Pharmaceutical and Food Industries Conclusion and Future Prospects References

2 Functional Foods from Cyanobacteria: An Emerging Source for Functional Food Products of Pharmaceutical Importance

Introduction Functional Food Ingredients of Cyanobacterial Origin Summary and Future Prospects References

3 Seaweed Carotenoid, Fucoxanthin, as Functional Food

Fucoxanthin: Overview and Sources Chemistry of Fucoxanthin Current Applications Food and Pharmaceutical Regulations Applications in Human Health Toxicity Studies Fucoxanthin as a Functional Food: Challenges and Opportunities Approaches to Overcome Adverse Reactions in Functional Food Models Current Trends in Fucoxanthin Research Conclusion References

4 Functional Foods from Mushroom

Introduction Definition Cultivation Nutritional Value Medicinal Properties Conclusion References

5 Microbial Production of Organic Acids

Introduction Types of Organic Acid Citric Acid Succinic Acid Lactic Acid Itaconic Acid Lactobionic Acid Gluconic Acid (Sugar Acid) Fumaric Acid Propionic Acid Acetic Acid Conclusion References

6 Microbes as a Source for the Production of Food Ingredients

Introduction Microbes as Source of Antioxidants Microbes as Source of Colors Microbes as Source of Amino Acids Microbes as Source of Vitamins Microbes as Source of Proteins Microbes as Source of Natural Biopreservatives Microbes as Source of Anticancer Foods Microbes as Source of Antidiabetic Foods Microbes as Source of Antianemia Agents Microbes as Source of Antiobesity Agents Microbes as Source of Antiallergens Conclusion References Useful Resources

7 Microbial Xanthan, Levan, Gellan, and Curdlan as Food Additives

Introduction Microbial Exopolysaccharides (EPS) Microbial Exopolysaccharides in Food Industry Xanthan Levan Gellan Curdlan Conclusion References

8 Microbial Fibrinolytic Enzyme Production and Applications

Introduction Sources of Fibrinolytic Enzymes Production (Fermentation) Process Thrombolytic Activity of Fibrinolytic Enzymes In Vivo Unconventional Applications of Fibrinolytic Enzymes Conclusion References

9 Microbial Products Maintain Female Homeostasis

Probiotics as Therapeutics Probiotics for Female Complications The Way Forward Conclusions References

10 Production of High‐Quality Probiotics by Fermentation

Introduction Assessment of Probiotic Functionality Stress Factors Encountered by Probiotics Current Technologies Used to Increase Cell Viability Fermentation Technology Stabilization of Probiotics Enumeration of Viable Probiotic Cells Conclusion References

11 Probiotics and Their Health Benefits

Introduction The Gastrointestinal System Link Between the Gastrointestinal System and Probiotics Functional Foods Challenges and Developments Conclusion References

12 Nutritional Potential of Auricularia auricula‐judae and Termitomyces umkowaan – The Wild Edible Mushrooms of South‐Western India

Introduction Wild Mushrooms Nutritional Assessment Nutritional Comparison Conclusion References

Index End User License Agreement

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