eBook - PDF
Biotechnology in Functional Foods and Nutraceuticals
- 591 pages
- English
- PDF
- Available on iOS & Android
eBook - PDF
Biotechnology in Functional Foods and Nutraceuticals
About this book
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 Foo
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Yes, you can access Biotechnology in Functional Foods and Nutraceuticals by Debasis Bagchi, Francis C. Lau, Dilip K. Ghosh, Debasis Bagchi,Francis C. Lau,Dilip K. Ghosh in PDF and/or ePUB format, as well as other popular books in Technology & Engineering & Food Science. We have over one million books available in our catalogue for you to explore.
Information
Table of contents
- Front cover
- Contents
- Preface
- Editors
- Contributors
- Part I. Biotechnology for the Enhancement of Functional Foods and Nutraceuticals
- Chapter 1. Advances in Biotechnology for the Production of Functional Foods
- Chapter 2. Functional Foods and Biotechnology in Japan
- Chapter 3. Basic and Clinical Studies on Active Hexose Correlated Compound
- Chapter 4. Biotechnology and Breeding for Enhancing the Nutritional Value of Berry Fruit
- Chapter 5. Improving the Bioavailability of Polyphenols
- Chapter 6. The Function of the Next Generation Polyphenol, “Oligonol”
- Chapter 7. Application of Biotechnology in the Development of a Healthy Oil Capable of Suppressing Fat Accumulation in the Body
- Chapter 8. Effects of Nutraceutical Antioxidants on Age-Related Hearing Loss
- Part II. The Impact of Genetic Modification on Functional Foods
- Chapter 9. Increased Production of Nutriments by Genetically Engineered Bacteria
- Chapter 10. Recent Advances in the Development of Transgenic Pulse Crops
- Chapter 11. The Improvement and Enhancement of Phyto-Ingredients Using the New Technology of Genetic Recombination
- Chapter 12. Metabolic Engineering of Bioactive Phenylpropanoids in Crops
- Chapter 13. The Use of Biotechnology to Reduce the Dependency of Crop Plants on Fertilizers, Pesticides, and Other Agrochemicals
- Chapter 14. Animal Biotechnology
- Chapter 15. Application of Micro-RNA in Regenerative Nutraceuticals and Functional Foods
- Chapter 16. Microbial Production of Organic Acids and Its Improvement by Genome Shuffling
- Part III. New Frontier in Food Manufacturing Process
- Chapter 17. Microalgal Biotechnology in the Production of Nutraceuticals
- Chapter 18. The Innovation of Technology for Microalgae Cultivation and Its Application in Functional Foods and the Nutraceutical Industry
- Chapter 19. Production of Nattokinase as a Fibrinolytic Enzyme by an Ingenious Fermentation Technology
- Chapter 20. Synthesis of Antihypertensive GABA-Enriched Dairy Products Using Lactic Acid Bacteria
- Chapter 21. Production of High-Quality Probiotics Using Novel Fermentation and Stabilization Technologies
- Chapter 22. Tracking the Careers of Grape and Wine Polymers Using Biotechnology and Systems Biology
- Chapter 23. The Impact of Supercritical Extraction and Fractionation Technology on the Functional Food and Nutraceutical Industry
- Chapter 24. The Application of Nanotechnology to Functional Foods and Nutraceuticals to Enhance Their Bioactivities
- Part IV. Quality Assurance and Safety: Design and Implementation
- Chapter 25. Enhancing the Nutritional Quality of Fruit Juices
- Chapter 26. Probiotics
- Chapter 27. Use of High Pressure Technology to Inactivate Bacterial Spores in Foods
- Chapter 28. Regulations of Biotechnology
- Chapter 29. Global Food Biotechnology Regulations and Urgency for Harmonization
- Part VI. Future of Biotechnology
- Chapter 30. Future Strategies for the Development of Biotechnology-Enhanced Functional Foods andT heir Contribution to Human Nutrition
- Index
- Back cover