670 pages | 109 B/W Illus.
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 years and scientists are now investigating advanced and novel strategies for the improvement of the functional aspects of food and food ingredients in an effort to manage the current and emerging health care challenges.
Functional Foods and Biotechnology focuses the information from the recently published Food Biotechnology to illuminate the role of biochemical processing in the improvement of functional foods with targeted health benefits and increased nutrient value. Applying molecular, biochemical, cellular, and bioprocessing concepts, the text explores the design of functional food ingredients; the bio-mobilization of major nutrients such as starch, lipids, vitamins, and minerals; and the use of specific phenolic metabolites from common botanical species that have been found effective in disease prevention. Many chapters are concerned with the role of ingredients in oxidation-linked disease, which is the core basis for the major chronic diseases. Specialty topics include non-nutritive sweeteners, immune factors from eggs, phytochemicals as antimicrobials, and passive immune improvement with pro- and pre-biotics. The text provides conceptual insights to key emerging techniques for improving food production and processing, enhancing food safety and quality, and increasing nutritional values and functional aspects of food for better human health.
Introducing key concepts in biotechnology and the improvement of functional foods and nutrient sources, Functional Foods and Biotechnology addresses specific strategies and potential solutions to poor nutrition, be it caloric excess or deficiency, and the related health challenges facing the world today.
Clonal Screening and Sprout Based Bioprocessing of Phenolic Phytochemicals for Functional Foods, K. Shetty, F. M. Clydesdale, and D. A. Vattem
Molecular Design of Soybean Proteins for Enhanced Food Quality, N. Maruyama, E. Mae Tecson-Mendoza, Y. Maruyama, M. Adachi, and S. Utsumi
Genetic Modification of Plant Starches for Food Applications, J. D. Klucinec and P. L. Keeling
Genetic Modification of Plant Oils for Food Uses, A. J. Kinney
Molecular Biotechnology for Nutraceutical Enrichment of Food Crops: The Case of Minerals and Vitamins, O. Paredes-López and J. A. Osuna-Castro
Potential Health Benefits of Soybean Isoflavonoids and Related Phenolic Antioxidants, P. McCue and K. Shetty
Functional Phytochemicals from Cranberries: Their Mechanism of Action and Strategies to Improve Functionality, D. A. Vattem and K. Shetty
Rosmarinic Acid Biosynthesis and Mechanism of Action, K. Shetty
Bioprocessing Strategies to Enhance l-DOPA and Phenolic Antioxidants in the Fava Bean (Vicia faba), K. Shetty, R. Randhir, and P. Shetty
Biochemical Markers for Antioxidant Functionality, D. A. Vattem and K. Shetty
Phytochemicals and Breast Cancer Chemoprevention, S. Smith-Schneider, L. A. Roberts, and K. Shetty
Phenolic Antimicrobials from Plants for Control of Bacterial Pathogens, K. Shetty and Y. T. Lin
Biotechnology in Wine Industry, M. Oke, G. Paliyath, and K. H. Fisher
Biotechnology of Nonnutritive Sweeteners, R. Randhir and K. Shetty
Biotechnological Approaches to Improve Nutritional Quality and Shelf Life of Fruits and Vegetables, R. Grittle Pinhero and G. Paliyath
Egg Yolk Antibody Farming for Passive Immunotherapy, J. Kovacs-Nolan and Y. Mine
Human Gut Microflora in Health and Disease: Focus on Prebiotics, T. Casci, R. A. Rastall, and G. R. Gibson
Immunomodulating Effects of Lactic Acid Bacteria, H. Risager Christensen and H. Frøkiær
Enzymatic Synthesis of Oligosaccharides: Progress and Recent Trends, V. Maitin and R. A. Rastall
Metabolic Engineering of Bacteria for Food Ingredients, R. Gonzalez
Technologies Used for Microbial Production of Food Ingredients, A. L. Pometto III and A. Demirci
Production of Carotenoids by Gene Combination in Escherichia coli, G. Sandmann
Production of Amino Acids: Physiological and Genetic Approaches, R. Krämer
Biotechnology of Microbial Polysaccharides in Food, I. W. Sutherland
Solid-State Bioprocessing for Functional Food Ingredients and Food Waste Remediation, K. Shetty
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.