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Bioprocesses and Biotechnology for Functional Foods and Nutraceuticals

Edited by Jean-Richard Neeser, Bruce J. German 
Marcel Dekker  2004  



Hard Cover  611 pages, Illustrated  ISBN 9780824747220      £138.00
  • Examines the impact of microbiological studies on the future value of the food supply
  • Details the assessment, benefits, risks, and consumer understanding of functional foods
  • Presents current reviews and production strategies for nondigestible carbohydrates
  • Studies the digestibility and in vivo evaluation of recombinant milk proteins and peptides
  • Explores the legal implications of biotechnological globalization

    Bioprocesses and Biotechnology for Functional Foods and Nutraceuticals assembles 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. It analyzes the nutritional and physiological benefits of functional foods, the effect and development of active ingredients in functional foods, and current consumer and regulatory issues that will influence biotechnological advancements in the food industry.

    Illustrates the expanding role of functional foods and nutraceuticals in the promotion of human health.

    This guide specifically focuses on topics that have not been covered in depth in other texts on the subject. It considers the impact of microbiological studies on the future value of the food supply, the assessment, benefits, risks, and consumer understanding of functional foods. This text also addresses current reviews and production strategies for nondigestible carbohydrates, the digestibility and in vivo evaluation of recombinant milk proteins and peptides, and the legal implications of biotechnological globalization.

    Contents

    Series Introduction
    Preface
    Contributors
    Introduction: The Role of Biotechnology in Functional Foods

    PART I. BIOTECHNOLOGICAL APPROACHES TO MODIFYING AGRICULTURAL FOOD SOURCES

    Poultry, Eggs, and Biotechnology
    Modern Biotechnology for the Production of Dairy Products
    Bacterial Food Additives and Dietary Supplements
    Genomics of Probiotic Lactic Acid Bacteria: Impacts on Functional Foods
    Biotechnological Modification of Saccharomyces cerevisiae: Strategies for the Enhancement of Wine Quality

    PART II. BIOTECHNOLOGY STRATEGIES FOR PRODUCING SPECIFIC FOOD INGREDIENTS

    Prebiotics from Lactose, Sucrose, Starch, and Plant Polysaccharides
    Dextran and Glucooligosaccharides
    Prebiotics and the Prophylactic Management of Gut Disorders: Mechanisms and Human Data
    Proteins and Peptides
    Enzymes
    Chemical Analysis and Health Benefits of Isoflavones
    Anandamides and Diet: A New Pot of Nutritional Research Is Simmering

    PART III. PHYSIOLOGICAL TARGETS OF FUNCTIONAL FOODS

    Obesity and Energy Regulation
    Food, Fads, Foolishness, and the Future: Immune Function and Functional Foods
    Immunology and Inflammation
    Influence of Diet on Aging and Longevity
    Foods and Food Components in the Prevention of Cancer

    PART IV. CONSUMER ISSUES OF BIOTECHNOLOGY AND FOOD PRODUCTS

    Food Biotechnology and U.S. Products Liability Law: The Search for Balance Between New Technologies and Consumer Protection
    Scientific Concepts of Functional Foods in the Western World
    Paradigm Shift: Harmonization of Eastern and Western Food Systems
    Consumer Attitudes Toward Biotechnology: Implications for Functional Foods

    To find similar publications, click on a keyword below:
    Marcel Dekker : Summer 2004 : biotechnology : enzymology : food ingredients : food science : nutraceuticals : nutrition, human : process engineering : proteins : sucrose & sugar crops

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