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Microbial-Based Designer Foods: Designing Next-Generation Functional Foods Powered by Microbes.
・ISBN 978-3-032-19954-6 hard EUR 159.99
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| 著者・編者 | Rawat, Seema / Malik, Tripti (eds.), |
|---|---|
| シリーズ | (Food Bioactive Ingredients) |
| 出版社 | (Springer Nature Switzerland AG, SZ) |
| 出版年月 | 2026 |
| ページ数 | 318 pp. |
| 言語 | ENG |
| ニュース番号 | ＜A05-34897＞ |
解説
Designer foods can be defined as food items which are designed to deliver health benefits beyond their nutritional value. These can be considered as functional or fortified foods and usually contain additional components or qualities that can be tailored for the treatment and prevention of various diseases. Designer foods are also consumed for their enhanced flavor and can be utilized to combat food scarcity. There is also a global concern regarding the health hazards of chemicals used in modern foods as additives, antioxidants, colorants, flavors and preservatives, some of which have potential harmful effects. Rising health concerns amongst consumers have led to an increasing demand for food items supplemented with natural and healthy ingredients. In addition to their health benefits, designer foods which are either totally microbially-derived or contain ingredients of microbial origin can also provide a solution to the harmful effects of chemicals. The advent of microbial-biotechnology and fermentation technology has expanded the production of designer foods using microorganisms, including the replacement of animal proteins with vegan proteins and colorants derived from microbial pigments.
Microbial Based Designer Foods discusses the development, preparation, economics and future prospects of designer foods produced using microorganisms and utilizing ingredients of microbial origin. The text also focuses on the global regulatory status of these designer foods, offering deep insight to the researchers, food technologists and students interested in the development of designer foods which act as a solution to food scarcity and deliver health benefits to consumers. The main topics covered are:
Microbial Based Designer Foods discusses the development, preparation, economics and future prospects of designer foods produced using microorganisms and utilizing ingredients of microbial origin. The text also focuses on the global regulatory status of these designer foods, offering deep insight to the researchers, food technologists and students interested in the development of designer foods which act as a solution to food scarcity and deliver health benefits to consumers. The main topics covered are:
- Biotechnological and microbiological processes for improvement of food production including suitable research examples
- Characterization and improvement of designer foods for health promotion and disease prevention
- Development and standardization strategies for designer foods and ingredients produced through biotechnological interventions
- Economic values, global regulatory status, prospects and future of designer foods produced using micro-biotechnological methods