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Biotechnology in functional foods and nutraceuticals /
Modern food biotechnology is now a billion-dollar industry, producing functional foods and nutraceuticals that offer a whole host of increased health benefits. This book begins with an overview of the advances in biotechnology and their contributions to food science. It then examines the impact of g...
| Clasificación: | Libro Electrónico |
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| Otros Autores: | , , |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Boca Raton, Fla. :
CRC Press,
2010.
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| Temas: | |
| Acceso en línea: | Texto completo |
Tabla de Contenidos:
- pt. 1. Biotechnology for the enhancement of functional foods and nutraceuticals: Advances in biotechnology for the production of functional foods ; Functional foods and biotechnology in Japan ; Basic and clinical studies on Active Hexose Correlated Compound ; Biotechnology and breeding for enhancing the nutritional value of berry fruit ; Improving the bioavailability of Polyphenols ; The function of the Next Generation Polyphenol, "Oligonol" ; Application of biotechnology in the development of a healthy oil capable of suppressing fat accumulation in the body ; Effects of nutraceutical antioxidants on age-related hearing loss
- pt. 2. The impact of genetic modification on functional foods: Increased production of nutriments by benetically engineered bacteria ; Recent advances in the development of Transgenic Pulse Crops ; The improvement and enhancement of Phyto-Ingredients using new technology of genetic recombination ; Metabolic engineering of bioactive Phenylpropanoids in crops ; The use of biotechnology to reduce the dependency of crop plants on fertilizers, pesticides, and other agrochemicals ; Animal biotechnology ; Application of Micro-RNA in regenerative nutraceuticals and functional foods ; Microbial production of organic acids and its improvement by genome shuffling
- pt. 3. New frontier in food manufacturing process: Microalgal biotechnology in the production of nutraceuticals ; The innovation of technology for microalgae cultivation and its application for functional foods and the nutraceutical industry ; Production of Nattokinase as a fibrinolytic enzyme by an ingenious fermentation technology ; Synthesis of Antihypertensive GABA-Enriched dairy products using lactic acid bacteria ; Production of high-quality probiotics using novel fermentation and stabilization technologies ; Tracking the careers of grape and wine polymers using biotechnology and systems biology ; The impact of supercritical extraction and fractionation technology on the functional food and nutraceutical Industry ; The application of nanotechnology to tunctional foods and nutraceuticals to enhance their bioactivities
- pt. 4. Quality assurance and safety: Enhancing the nutritional quality of fruit juices ; Probiotics ; Use of high pressure technology to inactivate bacterial spores in foods
- pt. 5. Legal, social, and regulatory aspects of food biotechnology: Global food biotechnology regulations and urgency for harmonization
- pt. 6. Future of biotechnology: Future strategies for the development of biotechnology-enhanced functional foods and their contribution to human nutrition.