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 are increasingly 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.
