Fr. 158.00

Biotechnology of Natural Products

Inglese · Tascabile

Spedizione di solito entro 6 a 7 settimane

Descrizione

Ulteriori informazioni

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.



Sommario

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.

Info autore










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. 






Riassunto

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.  

Dettagli sul prodotto

Con la collaborazione di Bernd Markus Lange (Editore), Bern Markus Lange (Editore), Bernd Markus Lange (Editore), Wilfried Schwab (Editore), Matthias Wüst (Editore)
Editore Springer, Berlin
 
Lingue Inglese
Formato Tascabile
Pubblicazione 01.01.2018
 
EAN 9783319885070
ISBN 978-3-31-988507-0
Pagine 316
Dimensioni 160 mm x 18 mm x 237 mm
Peso 559 g
Illustrazioni XI, 316 p. 78 illus., 30 illus. in color.
Categorie Scienze naturali, medicina, informatica, tecnica > Tecnica > Tecnica chimica

Organische Chemie, B, ORGANIC CHEMISTRY, Chemistry and Materials Science, Food Science, Food—Biotechnology

Recensioni dei clienti

Per questo articolo non c'è ancora nessuna recensione. Scrivi la prima recensione e aiuta gli altri utenti a scegliere.

Scrivi una recensione

Top o flop? Scrivi la tua recensione.

Per i messaggi a CeDe.ch si prega di utilizzare il modulo di contatto.

I campi contrassegnati da * sono obbligatori.

Inviando questo modulo si accetta la nostra dichiarazione protezione dati.