商品描述
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:
- 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
For researchers and food technologists seeking a comprehensive single source for up-to-date information on microbial based designer foods, this text presents the full picture on this increasingly popular and important food type.
商品描述(中文翻譯)
設計食品可以定義為旨在提供超越其營養價值的健康益處的食品項目。這些食品可以被視為功能性或強化食品，通常包含額外的成分或特性，這些成分或特性可以針對各種疾病的治療和預防進行調整。設計食品也因其增強的風味而被消費，並且可以用來應對食品短缺的問題。全球對於現代食品中作為添加劑、抗氧化劑、著色劑、香料和防腐劑使用的化學物質的健康危害也引起了關注，其中一些可能具有有害影響。消費者對健康的擔憂日益增加，導致對補充天然和健康成分的食品項目的需求不斷上升。除了健康益處外，完全由微生物衍生或含有微生物來源成分的設計食品也可以提供解決化學物質有害影響的方案。微生物生物技術和發酵技術的出現擴大了使用微生物生產設計食品的範圍，包括用植物性蛋白替代動物蛋白和使用微生物色素衍生的著色劑。
《微生物基設計食品》討論了使用微生物生產的設計食品的開發、製備、經濟學和未來前景。該文本還專注於這些設計食品的全球監管狀況，為對設計食品的開發感興趣的研究人員、食品技術專家和學生提供深入的見解，這些設計食品作為解決食品短缺的方案並為消費者提供健康益處。主要涵蓋的主題包括：
- 改進食品生產的生物技術和微生物學過程，包括適當的研究範例
- 設計食品的特徵化和改進，以促進健康和預防疾病
- 通過生物技術干預開發和標準化設計食品及其成分的策略
- 使用微生物生物技術方法生產的設計食品的經濟價值、全球監管狀況、前景和未來
對於尋求有關微生物基設計食品的最新信息的研究人員和食品技術專家來說，這本書提供了這種日益受歡迎和重要的食品類型的全貌。
作者簡介
Dr. Seema Rawat is a Professor and Dean in School of Life Sciences at Central University of Gujarat in Vadodara, Gujarat, India. She obtained her Master's and Doctoral degrees in Microbiology from G.B. Pant University of Agriculture & Technology, Pantnagar, Uttarakhand, India. She worked on the microbial diversity of mushroom compost along with characterization of enzymes of thermophilic fungus and their biotechnological applications including improvement of the yield of mushroom during her doctorate degree. Thereafter, she joined as post-doctoral fellow in Indian Institute of Technology, Delhi, India where she worked on recombinant proteins. She has received many scholarships and awards during her academic journey like B.S. Narasinga Rao award for presentation of her doctorate work in SBC conference. Her current research encompasses microbial diversity and their biotechnological applications, cellular microbiology with special emphasis upon bacterial virulence factors, mechanisms of pathogenesis, and antimicrobial resistance. She has served as Principal Investigator and Co-Principal Investigator in Uttarakhand State, UGC and ICMR funded projects. She has published over 100 research articles, authored five books, and contributed to numerous book chapters. She is an active member of several scientific societies and serves as reviewer for various national and international journals. Dr. Tripti Malik is an Associate Professor of Microbiology at Dolphin (P.G.) Institute of Biomedical & Natural Sciences in Dehradun, Uttarakhand, India, with over two decades of teaching and research experience in microbiology and biotechnology. Dr. Malik's research expertise spans microbial biotechnology, essential oils, functional foods, antimicrobial packaging, bioremediation, and sustainable bio-based innovations. She has served as Principal Investigator and Co-Principal Investigator on several central and state government-funded research projects, supported by agencies such as DBT and the Government of Uttarakhand. Her work emphasizes the application of microbial and phytochemical resources for food safety, environmental sustainability, and health-related applications. She has published extensively in reputed international journals and book series and has edited scholarly volumes with leading publishers. Her contributions also include book chapters on functional foods, essential oils, wastewater treatment, and microbial valorization of waste. She is an active reviewer for international journals and a member of several professional scientific bodies. She is also actively engaged in science communication and mentoring through invited lectures, workshops, and digital platforms.
作者簡介(中文翻譯)
Dr. Seema Rawat 是印度古吉拉特邦瓦多達拉中央大學生命科學學院的教授及院長。她在印度烏塔拉坎德邦的 G.B. Pant 農業與技術大學獲得微生物學碩士及博士學位。在她的博士研究中，她專注於蘑菇堆肥的微生物多樣性，並對熱帶真菌的酶進行特徵分析及其生物技術應用，包括提高蘑菇產量。隨後，她在印度德里理工學院擔任博士後研究員，研究重組蛋白。她在學術生涯中獲得了許多獎學金和獎項，例如在 SBC 會議上展示她的博士研究工作而獲得的 B.S. Narasinga Rao 獎。她目前的研究涵蓋微生物多樣性及其生物技術應用、細胞微生物學，特別強調細菌毒力因子、致病機制及抗微生物抗性。她曾擔任烏塔拉坎德州、UGC 和 ICMR 資助項目的首席研究員和共同首席研究員。她已發表超過 100 篇研究文章，撰寫五本書籍，並為多個書籍章節作出貢獻。她是多個科學學會的活躍成員，並擔任多個國內外期刊的審稿人。
Dr. Tripti Malik 是印度烏塔拉坎德邦德哈拉敦的 Dolphin (P.G.) 生物醫學與自然科學研究所的微生物學副教授，擁有超過二十年的微生物學和生物技術教學及研究經驗。Dr. Malik 的研究專長涵蓋微生物生物技術、精油、功能性食品、抗微生物包裝、生物修復及可持續生物基創新。她曾擔任多個中央及州政府資助的研究項目的首席研究員和共同首席研究員，這些項目由 DBT 和烏塔拉坎德邦政府等機構支持。她的工作強調微生物和植物化學資源在食品安全、環境可持續性及健康相關應用中的應用。她在知名國際期刊和書籍系列中廣泛發表，並與主要出版社編輯學術專著。她的貢獻還包括有關功能性食品、精油、廢水處理及微生物價值化廢物的書籍章節。她是國際期刊的活躍審稿人，也是多個專業科學機構的成員。她還積極參與科學傳播和指導工作，通過受邀講座、研討會和數位平台進行交流。
