Functional Foods and Biotechnology: 1st Edition (Hardback) book cover

Functional Foods and Biotechnology

1st Edition

Edited by Kalidas Shetty, Gopinadhan Paliyath, Anthony Pometto, Robert E. Levin

CRC Press

670 pages | 109 B/W Illus.

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pub: 2006-09-28
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Description

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.

Table of Contents

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

Index

About the Series

Food Science and Technology

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Subject Categories

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