Biotechnology of Natural Products

Provides a comprehensive overview of the biotechnology of natural products used in the food industry, including additives, fragrances, flavoring agents and other bioactive compounds
Covers the biotechnology of products from Phenolics to Terpenoids to Vitamins, focusing on the analysis, enzymology, physiology and genetics of valuable natural products used in the food industry
The first publication to focus specifically on the biotechnological production of natural products in the food industry, providing researchers with a full overview of the technologies and processes involved

Autorentext

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.

Inhalt

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