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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. .

Chemistry. --- Food --- Organic chemistry. --- Food Science. --- Organic Chemistry. --- Biotechnology. --- Natural foods. --- Plant biotechnology. --- Natural products --- Biotechnology --- Crop biotechnology --- Crops --- Plants --- Agricultural biotechnology --- Food, Natural --- Health foods --- Natural food --- Organic food --- Organic foods --- Organically grown foods --- Whole foods --- Wholefood --- Food science. --- Chemistry, Organic. --- Organic chemistry --- Chemistry --- Science --- Food—Biotechnology.

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How toxic are the products we consume on a daily basis? Whether it's triclosan in toothpaste, formaldehyde in baby shampoo, endocrine disruptors in water bottles, or pesticides on strawberries, chemicals in food and personal care products are of increasing concern to consumers. This book chronicles how ordinary people try to avoid exposure to toxics in grocery store aisles using the practice of "precautionary consumption." Through an innovative analysis of environmental regulation, the advocacy work of environmental health groups, the expansion of the health-food chain Whole Foods Market, and interviews with consumers, Norah MacKendrick ponders why the problem of toxics in the U.S. retail landscape has been left to individual shoppers-and to mothers in particular. She reveals how precautionary consumption, or "green shopping," is a costly and time-intensive practice, one that is connected to cultural ideas of femininity and good motherhood but is also most available to upper- and middle-class households. Better Safe Than Sorry powerfully argues that precautionary consumption places a heavy and unfair burden of labor on women and does little to advance environmental justice or mitigate risk.

Consumer goods --- Product safety --- Women consumers --- Consumer behavior --- Safety measures. --- Psychology. --- avoiding exposure to toxins. --- chemicals in food. --- consumer concern. --- endocrine disruptors. --- environmental health groups. --- environmental justice. --- environmental regulation. --- female labor. --- formaldehyde. --- grocery stores. --- health food. --- individual shoppers. --- personal care products. --- poison. --- precautionary consumption. --- retail landscape. --- triclosan. --- unfair burden. --- united states. --- whole foods market.