This reference compiles a broad spectrum of perspectives from specialists in academic, governmental, and industrial research settings to demonstrate the influence of biochemistry and biotechnological applications on functional food developments. Focusing on topics not covered in depth in other texts on the subject, the book analyzes the nutritional and physiological benefits of functional foods, the effect and development of active ingredients in functional foods, and consumer and regulatory issues that will influence biotechnological advancements in the food industry. It also Illustrates the expanding role of functional foods and nutraceuticals in the promotion of human health.

chapter 1|21 pages

Poultry, Eggs, and Biotechnology

ByRosemary L. Walzem

chapter 2|23 pages

Modern Biotechnology for the Production of Dairy Products

ByPedro A. Prieto

chapter 3|11 pages

Bacterial Food Additives and Dietary Supplements

ByDetlef Wilke

chapter 4|12 pages

Genomics of Probiotic Lactic Acid Bacteria: Impacts on Functional Foods

ByTodd R.Klaenhammer, Willem M.de Vos, and Annick Mercenier

chapter 6|32 pages

Prebiotics from Lactose, Sucrose, Starch, and Plant Polysaccharides

ByMartin J. Playne, Ross G. Crittenden

chapter 7|14 pages

Dextran and Glucooligosaccharides

ByPierre F. Monsan, Daniel Auriol

chapter 9|26 pages

Proteins and Peptides

ByYuriko Adkins, Bo Lönnerdal

chapter 10|9 pages


ByJun Ogawa, Sakayu Shimizu

chapter 11|16 pages

Chemical Analysis and Health Benefits of Isoflavones

ByShaw Watanabe, Sayo Uesugi, Ryota Haba

chapter 12|34 pages

Anandamides and Diet: A New Pot of Nutritional Research Is Simmering

ByA. Berger, G. Crozier Willi, V. Di Marzo

chapter 13|16 pages

Obesity and Energy Regulation

ByKevin J. Acheson, Luc Tappy

chapter 15|12 pages

Immunology and Inflammation

ByEduardo J. Schiffrin, Stephanie Blum

chapter 16|12 pages

Influence of Diet on Aging and Longevity

ByKatherine Mace, Barry Halliwell

chapter 17|43 pages

Foods and Food Components in the Prevention of Cancer

ByGary D. Stoner, Mark A. Morse, Gerald N. Wogan

chapter 19|7 pages

Scientific Concepts of Functional Foods in the Western World

BySteven H. Yoshida

chapter 20|12 pages

Paradigm Shift: Harmonization of Eastern and Western Food Systems

ByCherl-Ho Lee, Chang Y. Lee

chapter 21|8 pages

Consumer Attitudes Toward Biotechnology: Implications for Functional Foods

ByChristine M. Bruhn