Bioprocesses and Biotechnology for Functional Foods and Nutraceuticals
eBook - PDF

Bioprocesses and Biotechnology for Functional Foods and Nutraceuticals

  1. 484 pages
  2. English
  3. PDF
  4. Available on iOS & Android
eBook - PDF

Bioprocesses and Biotechnology for Functional Foods and Nutraceuticals

About this book

This reference compiles a broad spectrum of perspectives from specialists in academic, governmental, and industrial research settings to demonstrate the influence of biochemistry and biotechnological applications on functional food developments. Focusing on topics not covered in depth in other texts on the subject, the book analyzes the nutritional and physiological benefits of functional foods, the effect and development of active ingredients in functional foods, and consumer and regulatory issues that will influence biotechnological advancements in the food industry. It also Illustrates the expanding role of functional foods and nutraceuticals in the promotion of human health.

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Yes, you can access Bioprocesses and Biotechnology for Functional Foods and Nutraceuticals by Fereidoon Shahidi, Jean-Richard Neeser, J. Bruce German, Fereidoon Shahidi,Jean-Richard Neeser,J. Bruce German 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

Publisher
CRC Press
Year
2004
eBook ISBN
9780203026380
Edition
1
Topic
Technology & Engineering
Subtopic
Food Science
Index
Technology & Engineering

Table of contents

  1. Book Cover
  2. Half-Title
  3. Title
  4. Copyright
  5. Series Introduction
  6. Preface
  7. Contents
  8. Contributors
  9. Introduction
  10. 1 Poultry, Eggs and Biotechnology
  11. 2 Modern Biotechnology for the Production of Dairy Products
  12. 3 Bacterial Food Additives and Dietary Supplements
  13. 4 Genomics of Probiotic Lactic Acid Bacteria: Impacts on Functional Foods
  14. 5 Biotechnological Modification of Saccharomyces cerevisiae: Strategies for the Enhancement of Wine Quality
  15. 6 Prebiotics from Lactose, Sucrose, Starch, and Plant Polysaccharides
  16. 7 Dextran and Glucooligosaccharides
  17. 8 Prebiotics and the Prophylactic Management of Gut Disorders: Mechanisms and Human Data
  18. 9 Proteins and Peptides
  19. 10 Enzymes
  20. 11 Chemical Analysis and Health Benefits of Isoflavones
  21. 12 Anandamides and Diet: A New Pot of Nutritional Research Is Simmering
  22. 13 Obesity and Energy Regulation
  23. 14 Food, Fads, Foolishness, and the Future: Immune Function and Functional Foods
  24. 15 Immunology and Inflammation
  25. 16 Influence of Diet on Aging and Longevity
  26. 17 Foods and Food Components in the Prevention of Cancer
  27. 18 Food Biotechnology and U.S. Products Liabillty Law: The Search for Balance Between New Technologies and Consumer Protection
  28. 19 Scientific Concepts of Functional Foods in the Western World
  29. 20 Paradigm Shift: Harmonization of Eastern and Western Food Systems
  30. 21 Consumer Attitudes Toward Biotechnology: Implications for Functional Foods
  31. Index