Functional Foods and Biotechnology: Sources of Functional Foods and Ingredients, 2nd Edition (Hardback) book cover

Functional Foods and Biotechnology

Sources of Functional Foods and Ingredients, 2nd Edition

Edited by Kalidas Shetty, Dipayan Sarkar

CRC Press

224 pages | 48 B/W Illus.

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Hardback: 9781138084872
pub: 2019-12-06
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Description

The first of two related books that kick off the Food Biotechnology series, Functional Foods and Biotechnology: Sources of Functional Foods and Ingredients, focuses on the recent advances in the understanding of the role of cellular, metabolic, and biochemical concepts and processing that are important and relevant to improve functional foods and food ingredients targeting human health benefits. This volume explores sources of ecologically-based diversity of functional foods and food ingredients that are available to enhance diverse nutritional values and functional benefits of foods for better human health outcomes, especially focusing on emerging diet and lifestyle-linked non-communicable chronic disease (NCDs) challenges. The contributors with expertise in the field of Food Biotechnology and Functional Food Ingredients have integrated the recent advances in some common as well as novel sources of functional foods and ingredients from diverse ecological and cultural origins. Further, these chapters also highlight human health relevant bioactive profiles and associated functionalities of these health-promoting compounds, including preventative functional roles for common NCD-linked health benefits.

FEATURES:

  • Provides ecological and metabolic rational to integrate novel functional food and functional ingredient sources in wider health-focused food system innovations.
  • Examines the value-added role of select functional foods and food ingredients to improve NCD-linked health benefits such as type-2 diabetes, cardiovascular disease, and human gut improvement
  • Includes insights on system-based solutions to advance climate resilient and health focused food diversity based on diverse biotechnological approaches to design and integrate functional food and food ingredient sources

Overall, the rationale of this book series is focused on Metabolic-Driven Rationale to Advance Biotechnological Approaches for Functional Foods, the synopsis of which is presented as the Introduction chapter, which is followed by a chapter on current understanding about regulatory guidelines for health claims of functional foods and food ingredients. Special topics on nonnutritive sweeteners, caroteneprotein from seafood waste, and Xylooligosaccharides as functional food ingredients for health-focused dietary applications are integrated in this book. Additionally, ecologically and metabolically-driven functional roles of common food sources such as corn, and barley and some novel food sources, such as ancient emmer wheat, black soybean, fava bean, herbs from Lamiaceae and functional protein ingredients and minerals from Lemnaceae are also highlighted in this volume.

The overall goal is to provide insights on role of these functional food and ingredient sources for their integration in wider health-focused food systems, which will help food scientists, food industry personnel, nutritionists, crop science researchers, public health professionals, and policy makers to make appropriate decisions and to formulate strategies for improving health and well-being.

A related book focuses on biological and metabolically driven mobilization of functional bioactives and ingredients and their analysis that is relevant in health and wellness.

Table of Contents

Chapter 1 Introduction: Metabolic-Driven Ecological Rationale to Advance Biotechnological Approaches for Functional Foods

Chapter 2 Science Behind the Substantiation of Health Claims in Functional Foods: Current Regulations

SECTION 1 SOURCES OF FUNTIONAL FOODS AND INGREDIENTS

Chapter 3 Bioactive Ingredients from Corn and Lactic Acid Biotransformation

Chapter 4 Human Health Relevant Bioactive Functionalities of Ancient Emmer Wheat

Chapter 5 Functional Bioactives from Barley for Human Health Benefits

Chapter 6 Health Beneficial Functions of Black Soybean Polyphenols

Chapter 7 Bioprocessing Strategies to Enhance L-DOPA and Phenolic Bioactives in the Fava Bean (Vicia faba)

Chapter 8 Human Health Relevant Bioactives and Associated Functionalities of Herbs from Lamiaceae Family

Chapter 9 Lemnaceae: Source Food Supplements to Functional Foods

Chapter 10 Xylooligosaccharides and Their Functional Applications

Chapter 11 Biotechnology of Nonnutritive Sweeteners

Chapter 12 Carotenoprotein from Seafood Waste

SECTION 2 BIOTRANSFORMATION OF FUNCTIONAL FOODS AND INGREDIENTS

Chapter 13 Metabolic Modulation of Abiotic Stress Response for Improvement of Functional Ingredients in Food Plants

Chapter 14 Biotransformation of Food-Related Phytochemicals by the Gut Bacteria

Chapter 15 Biotransformation of Tuber Crop Ingredients with Lactic Acid Bacteria

Chapter 16 Lactic Acid Fermentation and Bioactive Enrichment of Functional Ingredients in Berries

Chapter 17 New Innovations in Fermentation Biotechnology of Traditional Foods of the Indian Subcontinent

Chapter 18 Fermentation Biotechnology of African Traditional Foods

Chapter 19 Improved Traditional Fermented Foods of the Mediterranean Region-Health Benefits as Functional Foods

Chapter 20 Tequila: Biotechnology of Microbial Flavors

Chapter 21 Technologies Used for Microbial Production of Food Ingredients

Chapter 22 Biotechnology of Microbial Flavors

Chapter 23 Phospholipase D Inhibition by Hexanal and Its Applications in Enhancing Shelf Life and Quality of Fruits, Vegetables, and Flowers

Chapter 24 Production and Recovery of Enzymes for Functional Food Processing

Chapter 25 Enzymatic Bioprocessing of Tropical Seafood Wastes to Functional Foods

Chapter 26 Egg Yolk Antibodies Farming for Passive Immunotherapy

SECTION 3 ANALYSIS OF FUNCTIONAL FOODS AND INGREDIENTS

Chapter 27 Application of Cell and Cell Based Models to Screen the Health Promoting Properties of Dietary Components

Chapter 28 Biological Functions and Health Benefits of Food Polyphenols

Chapter 29 Plant Phytochemicals for Cancer Chemoprevention: Applications and Advantages

Chapter 30 Beneficial Lactic Acid Bacteria (LAB) Based Biotransformation of Plant and Dairy Substrates to Enhance Type 2 Diabetes Relevant Health Benefits

Chapter 31 The Potential Roles and Implications of Microbiota on Maternal and Child Health

Chapter 32 Genetic Characterization of Antimicrobial Peptides

Chapter 33 Natural Antimicrobials from Plants for Food Applications

Chapter 34 Quorum Sensing Inhibitors from Phytochemicals and Food Sources and Their Potential Applications in Food Quality

About the Editors

Dr. Kalidas Shetty's research interests focus on the critical role of cellular and metabolic basis of oxygen biology for advancing new innovations in life sciences and especially agricultural and food innovations that advance global food security and health in a sustainable environment. This focus is contributing to very innovative advances in the areas of crops for health, post-harvest biology, nutraceuticals, functional foods and food antimicrobial strategies as critical innovations to advance food security in addition to malnutrition and hunger challenges. In particular, he has developed an innovative “crops for health” research platform to counter diet-linked chronic diseases. The rationale of this platform has relevance for managing malnutrition challenges from maternal to child health needs globally.

Dipayan Sarkar, Ph.D, is a Research Associate at the Department of Plant Sciences, North Dakota State University, Fargo, North Dakota. He supervises research of graduate students and visiting scholars and work closely with local and global research, education, and outreach initiatives of the Global Institute of Food Security and International Agriculture (GIFSIA) at North Dakota State University. He received Bachelor in Agricultural Science (Hons.) and Master in Agronomy from India. Later he received Ph.D in “Plant Stress Physiology” from Department of Plant, Soil, and Insect Sciences at University of Massachusetts. He also worked as a post-doctoral research fellow at Department of Food Sciences of University of Massachusetts under the tutelage of Dr. Kalidas Shetty. His research interest is on metabolic regulation of plant and development of sustainable cropping systems based on sound ecological rationale to address global food security and public health challenges. Dipayan has published 21 peer-reviewed research papers, 6 book chapters, and many other reviews and abstracts. He is a board member of the American Council of Medicinally Active Plants and affiliated advisor for Kagoshima University Center for International Planning, Kagoshima, Japan.

About the Series

Food Biotechnology Series

The Food Biotechnology Series will bring out from world leading scientists in the field the state of the art advances and innovations in this rapidly growing field that now requires more integrated and systems based thinking for knowledge building and innovations. In systems thinking while individual components of food systems or food processing system is important but the overall functioning, resilience and robustness of the evolved whole system made from individual components shape the system functioning, viability and quality. This approach to this Food Biotechnology series will capture the range of molecular and metabolic based innovations that define the functioning and interplay of food systems for value added food technology advances to meet global food security challenges and needs. The series will focus on processing and quality (including production, nutrition, safety and health relevant ingredients) of various food substrates using biological approaches with emphasis on cellular, metabolic and molecular tools. This will be closely coupled to biological, metabolic and molecular interactions of microbial systems for improved quality and processing as well as safety.

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Subject Categories

BISAC Subject Codes/Headings:
MED060000
MEDICAL / Nutrition
TEC012000
TECHNOLOGY & ENGINEERING / Food Science