Biotechnology in Functional Foods and Nutraceuticals
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Book Description
Modern food biotechnology is now a billion-dollar industry, producing functional foods and nutraceuticals that offer a whole host of increased health benefits, including prevention against illness, and chronic and degenerative conditions. Written by a team of top-tier researchers and scientists from around the world, Biotechnology in Functional Foods and Nutraceuticals brings you up to speed on the cutting-edge research advances taking place in the field.
The book begins with an overview of recent advances in biotechnology and their contributions to food science. It then examines the impact of genetic modification on functional foods and explores various aspects of food manufacturing technology. This one-of-a-kind resource also gives insight into quality assurance and food safety and an assessment of where the field currently stands on legal, social, and regulatory aspects of food biotechnology. The book rounds out its solid coverage with a look at future directions in the applications of biotechnology to functional foods and nutraceuticals.
Biotechnology in Functional Foods and Nutraceuticals is the first book of its kind to position functional foods and nutraceuticals in the broader context of emerging technologies, making it a one-stop reference for food and nutrition scientists as well as researchers in the functional foods and nutraceuticals industries, nutritionists, dieticians, and supplement manufacturers.
Table of Contents
BIOTECHNOLOGY FOR THE ENHANCEMENT OF FUNCTIONAL FOODS AND NUTRACEUTICALS
Advances in Biotechnology for the Production of Functional Foods
Yun-Hwa Peggy Hsieh and Jack Appiah Ofori
Functional Foods and Biotechnology in Japan
Harukazu Fukami
Basic and Clinical Studies on Active Hexose Correlated Compound
Takehito Miura, Kentaro Kitadate, Hiroshi Nishioka, and Koji Wakame
Biotechnology and Breeding for Enhancing the Nutritional Value of Berry Fruit
Jessica Scalzo and Bruno Mezzetti
Improving the Bioavailability of Polyphenols
Tetsuya Konishi and M. Mamunur Rahman
The Function of the Next Generation Polyphenol, "Oligonol"
Takehito Miura, Kentaro Kitadate, and Hajime Fujii
Application of Biotechnology in the Development of a Healthy Oil Capable of Suppressing Fat Accumulation in the Body
Hiroyuki Takeuchi
Effects of Nutraceutical Antioxidants on Age-Related Hearing Loss
Shinichi Someya, Tomas A. Prolla, and Masaru Tanokura
THE IMPACT OF GENETIC MODIFICATION ON FUNCTIONAL FOODS
Increased Production of Nutriments by Genetically Engineered Bacteria
Kazuhiko Tabata and Satoshi Koizumi
Recent Advances in the Development of Transgenic Pulse Crops
Susan Eapen
The Improvement and Enhancement of Phyto-Ingredients Using New Technology of Genetic Recombination
Hisabumi Takase
Metabolic Engineering of Bioactive Phenylpropanoids in Crops
Kevin M. Davies
The Use of Biotechnology to Reduce the Dependency of Crop Plants on Fertilizers, Pesticides, and Other Agrochemicals
Zeba F. Alam
Animal Biotechnology: Applications and Potential Risks
Rama Shanker Verma, Abhilash, Sugapriya M.D., and Chithra R.
Application of Micro-RNA in Regenerative Nutraceuticals and Functional Foods
Ji Wu, Huacheng Luo, Li Zhou, and Jie Xiang
Microbial Production of Organic Acids and its Improvement by Genome Shuffling
Takashi Yamada
NEW FRONTIER IN FOOD MANUFACTURING PROCESS
Microalgal Biotechnology in the Production of Nutraceuticals
Niels-Henrik Norsker, Maria Barbosa, and René Wijffels
The Innovation of Technology for Microalgae Cultivation and its Application for Functional Foods and the Nutraceutical Industry
Akira Satoh, Masaharu Ishikura, Nagisa Murakami, Kai Zhang, and Daisuke Sasaki
Production of Nattokinase as a Fibrinolytic Enzyme by an Ingenious Fermentation Technology: Safety and Efficacy Studies
Shinsaku Takaoka, Kazuya Ogasawara, and Hiroyoshi Moriyama
Synthesis of Antihypertensive GABA-Enriched Dairy Products Using Lactic Acid Bacteria
Kazuhito Hayakawa
Production of High-Quality Probiotics Using Novel Fermentation and Stabilization Technologies
Franck Grattepanche and Christophe Lacroix
Tracking the Careers of Grape and Wine Polymers Using Biotechnology and Systems Biology
John P. Moore and Benoit Divol
The Impact of Supercritical Extraction and Fractionation Technology on the Functional Food and Nutraceutical Industry
Andrés Moure, Beatriz Díaz-Reinoso, Herminia Domínguez, and Juan Carlos Parajó
The Application of Nanotechnology to Functional Foods and Nutraceuticals to Enhance Their Bioactivities
Ping-Chung Kuo
QUALITY ASSURANCE AND SAFETY: DESIGN AND IMPLEMENTATION
Enhancing the Nutritional Quality of Fruit Juices: Advanced Technologies for Juice Extraction and Pasteurization
Robert D. Hancock and Derek Stewart
Probiotics: Health Benefits, Efficacy, and Safety
Nagendra P. Shah
Use of High Pressure Technology to Inactivate Bacterial Spores in Foods
Noriyuki Igura, Seiji Noma, and Mitsuya Shimoda
LEGAL, SOCIAL, AND REGULATORY ASPECTS OF FOOD BIOTECHNOLOGY
Regulations of Biotechnology: Generally Recognized as Safe (GRAS) and Health Claims
Ryan R. Simon, Earle R. Nestmann, Kathy Musa-Veloso, and Ian C. Munro
Global Food Biotechnology Regulations and Urgency for Harmonization
Dilip Ghosh and Peter Williams
FUTURE OF BIOTECHNOLOGY
Future Strategies for the Development of Biotechnology-Enhanced Functional Foods and Their Contribution to Human Nutrition
Dilip Ghosh, Francis C. Lau, and Debasis Bagchi
Reviews
This multi-authored book written by experts with vast experience in these areas covers the biotechnology in functional foods, nutraceuticals, and health claims. The book is well organized, explores new sources of nutraceutical and functional food ingredients, and addresses crucial issues for product development, processing, and post-launch monitoring. It presents the latest developments in the chemistry, biochemistry, pharmacology, epidemiology, engineering, and processing of functional foods.
—Asim K Duuaroy, Professor Faculty of Medicine, University of Oslo, writing in Food & Nutrition Research, 2011This book is certainly not for the faint-hearted. From the very first chapter you are thrust deep into the historical roots of biotechnology and its impact on many of our staple foods. ... the editors have compiled experts in of each of the fields covered, including biofortification, genetic engineering and modified nutrients. ... The editors have provided a well-summarised reference book in an emerging area of nutrition science. With few other reference books of this magnitude available it certainly fills a need in the literature. ... this book certainly will have appeal to nutrition academics, researchers or biotechnology enthusiasts to be used as a comprehensive reference.
—Craig Patch, PhD, MBA, Grad Dip Nutr Diet, BAppSc, AdvAPD, Innovation Manager, Clover Corporation, Sydney, New South Wales, Australia, Nutrition & Dietetics, 2011, Vol. 68