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Functional Foods and Biotechnology
DOI link for Functional Foods and Biotechnology
Functional Foods and Biotechnology book
Functional Foods and Biotechnology
DOI link for Functional Foods and Biotechnology
Functional Foods and Biotechnology book
Edited ByKalidas Shetty, Gopinadhan Paliyath, Anthony Pometto, Robert E. Levin
Edition 1st Edition
First Published 2006
eBook Published 28 September 2006
Pub. Location Boca Raton
Imprint CRC Press
Pages 670
eBook ISBN 9780429129568
Subjects Food Science & Technology
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Shetty, K., Paliyath, G., Pometto, A., & Levin, R.E. (Eds.). (2006). Functional Foods and Biotechnology (1st ed.). CRC Press. https://doi.org/10.1201/9781420007725
ABSTRACT
World-wide there are more overweight and obese people (1 billion) than there are malnourished (0.8 billion). Today the challenge lies not just in meeting basic nutritional needs, but providing additional protective ingredients to help prevent the major chronic diseases associated with obesity. Biotechnology has become an important tool in recent ye
TABLE OF CONTENTS
chapter 1|24 pages
Clonal Screening and Sprout Based Bioprocessing of Phenolic Phytochemicals for Functional Foods
ByKalidas Shetty, Fergus M. Clydesdale, Dhiraj A. Vattem
chapter 2|26 pages
Molecular Design of Soybean Proteins for Enhanced Food Quality
ByFood Quality Nobuyuki Maruyama, Evelyn Mae Tecson-Mendoza, Yukie Maruyama, Motoyasu Adachi, Shigeru Utsumi
chapter 3|34 pages
Genetic Modification of Plant Starches for Food Applications
ByJeffrey D. Klucinec, Peter L. Keeling
chapter 5|36 pages
Molecular Biotechnology for Nutraceutical Enrichment of Food Crops: The Case of Minerals and Vitamins
ByOctavio Paredes-López, Juan Alberto Osuna-Castro
chapter 6|18 pages
Potential Health Benefits of Soybean Isoflavonoids and Related Phenolic Antioxidants
ByPatrick P. McCue, Kalidas Shetty
chapter 7|36 pages
Functional Phytochemicals from Cranberries: Their Mechanism of Action and Strategies to Improve Functionality
ByDhiraj A. Vattem, Kalidas Shetty
chapter 9|20 pages
Bioprocessing Strategies to Enhance L-DOPA and Phenolic Antioxidants in the Fava Bean (Vicia faba)
ByKalidas Shetty, Reena Randhir, Preethi Shetty
chapter 10|24 pages
Biochemical Markers for Antioxidant Functionality
ByDhiraj A. Vattem, Kalidas Shetty
chapter 11|32 pages
Phytochemicals and Breast Cancer Chemoprevention
BySallie Smith-Schneider, Louis A. Roberts, Kalidas Shetty
chapter 12|26 pages
Phenolic Antimicrobials from Plants for Control of Bacterial Pathogens
ByKalidas Shetty, Yuan-Tong Lin
chapter 13|16 pages
Biotechnology in Wine Industry
ByMoustapha Oke, Gopinadhan Paliyath, K. Helen Fisher
chapter 15|36 pages
Biotechnological Approaches to Improve Nutritional Quality and Shelf Life of Fruits and Vegetables
ByReena Grittle Pinhero, Gopinadhan Paliyath
chapter 16|20 pages
Egg Yolk Antibody Farming for Passive Immunotherapy
ByJennifer Kovacs-Nolan, Yoshinori Mine
chapter 17|34 pages
Human Gut Microflora in Health and Disease: Focus on Prebiotics
ByTamara Casci, Robert A. Rastall, Glenn R. Gibson
chapter 18|38 pages
Immunomodulating Effects of Lactic Acid Bacteria
ByHanne Risager Christensen, Hanne Frøkiær
chapter 19|28 pages
Enzymatic Synthesis of Oligosaccharides: Progress and Recent Trends
ByV. Maitin, Robert A. Rastall
chapter 21|12 pages
Technologies Used for Microbial Production of Food Ingredients
ByAnthony L. Pometto III and Ali Demirci
chapter 22|12 pages
Production of Carotenoids by Gene Combination in Escherichia coli
ByGerhard Sandmann
chapter 23|38 pages
Production of Amino Acids: Physiological and Genetic Approaches
ByReinhard Krämer
chapter 25|14 pages
Solid-State Bioprocessing for Functional Food Ingredients and Food Waste Remediation
ByKalidas Shetty
