Microbial Vitamins and Carotenoids in Food Biotechnology 1st Edition

Microbial Vitamins and Carotenoids in Food Biotechnology, 1st Edition by Syed Amir Ashraf and Mohammed Kuddus

Discover a definitive resource that bridges microbiology and food science for researchers, industry professionals, and advanced students. This authoritative volume unpacks microbial production of essential vitamins and carotenoids, showing how fermentation and bioprocessing can transform raw substrates into high-value functional ingredients for food, nutraceutical, and cosmetic markets.

Engaging and clearly structured, the book explains biosynthetic pathways, strain selection, metabolic engineering, and downstream processing with practical clarity. Detailed chapters cover microbial sources, optimization of fermentation parameters, analytical methods for quality control, and regulatory considerations—making it invaluable for those working in food biotechnology, quality assurance, and product development.

What sets this work apart is its applied focus: examples and case studies highlight scalable approaches, cost-effective production strategies, and region-specific opportunities across North America, Europe, and Asia. Whether you’re developing vitamin-fortified foods, natural colorants, or innovative nutraceutical formulations, the technical depth is balanced with implementation guidance to accelerate R&D and commercialization.

Packed with up-to-date science and practical insight, this book enhances your toolkit for sustainable ingredient production and innovation in functional foods. Ideal for academic libraries, food technology teams, and entrepreneurs seeking actionable expertise in microbial vitamins and carotenoids. Add this essential reference to your collection and stay at the forefront of global food biotechnology advancements.

Note: eBooks do not include supplementary materials such as CDs, access codes, etc.