Bioprocesses and Biotechnology for Functional Foods and Nutraceuticals

Hard Cover  611 pages, Illustrated  ISBN 0824747224      £109.00

• Examines the impact of microbiological studies on the future value of the food supply
• Details the assessment, benefits, risks, and consumer understanding of functional foods
• Presents current reviews and production strategies for nondigestible carbohydrates
• Studies the digestibility and in vivo evaluation of recombinant milk proteins and peptides
• Explores the legal implications of biotechnological globalization

  Bioprocesses and Biotechnology for Functional Foods and Nutraceuticals assembles 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. It analyzes the nutritional and physiological benefits of functional foods, the effect and development of active ingredients in functional foods, and current consumer and regulatory issues that will influence biotechnological advancements in the food industry.

  Illustrates the expanding role of functional foods and nutraceuticals in the promotion of human health.

  This guide specifically focuses on topics that have not been covered in depth in other texts on the subject. It considers the impact of microbiological studies on the future value of the food supply, the assessment, benefits, risks, and consumer understanding of functional foods. This text also addresses current reviews and production strategies for nondigestible carbohydrates, the digestibility and in vivo evaluation of recombinant milk proteins and peptides, and the legal implications of biotechnological globalization.

  Contents

  Series Introduction
  Preface
  Contributors
  Introduction: The Role of Biotechnology in Functional Foods

  PART I. BIOTECHNOLOGICAL APPROACHES TO MODIFYING AGRICULTURAL FOOD SOURCES

  Poultry, Eggs, and Biotechnology
  Modern Biotechnology for the Production of Dairy Products
  Bacterial Food Additives and Dietary Supplements
  Genomics of Probiotic Lactic Acid Bacteria: Impacts on Functional Foods
  Biotechnological Modification of Saccharomyces cerevisiae: Strategies for the Enhancement of Wine Quality
  

  PART II. BIOTECHNOLOGY STRATEGIES FOR PRODUCING SPECIFIC FOOD INGREDIENTS

  Prebiotics from Lactose, Sucrose, Starch, and Plant Polysaccharides
  Dextran and Glucooligosaccharides
  Prebiotics and the Prophylactic Management of Gut Disorders: Mechanisms and Human Data
  Proteins and Peptides
  Enzymes
  Chemical Analysis and Health Benefits of Isoflavones
  Anandamides and Diet: A New Pot of Nutritional Research Is Simmering
  

  PART III. PHYSIOLOGICAL TARGETS OF FUNCTIONAL FOODS

  Obesity and Energy Regulation
  Food, Fads, Foolishness, and the Future: Immune Function and Functional Foods
  Immunology and Inflammation
  Influence of Diet on Aging and Longevity
  Foods and Food Components in the Prevention of Cancer
  

  PART IV. CONSUMER ISSUES OF BIOTECHNOLOGY AND FOOD PRODUCTS

  Food Biotechnology and U.S. Products Liability Law: The Search for Balance Between New Technologies and Consumer Protection
  Scientific Concepts of Functional Foods in the Western World
  Paradigm Shift: Harmonization of Eastern and Western Food Systems
  Consumer Attitudes Toward Biotechnology: Implications for Functional Foods
  

  To find similar publications, click on a keyword below:
  Marcel Dekker : Summer 2004 : biotechnology : enzymology : food ingredients : food science : nutraceuticals : nutrition, human : process engineering : proteins : sucrose & sugar crops