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Biotechnology in Functional Foods and Nutraceuticals

Edited by Debasis Bagchi, Francis C. Lau, Dilip K. Ghosh 
CRC Press  April 2010  



Hardcover  591 pp  ISBN 9781420087116      £95.00
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, chronic and degenerative conditions. Written by a team of top-tier researchers and scientists from around the world, Biotechnology in Functional Foods and Nutraceuticals brings you up to speed on the cutting-edge research advances taking place in the field.

The book begins with an overview of recent advances in biotechnology and their contributions to food science. It then examines the impact of genetic modification on functional foods and explores various aspects of food manufacturing technology. This one-of-a-kind resource also gives insight into quality assurance and food safety and an assessment of where the field currently stands on legal, social, and regulatory aspects of food biotechnology. The book rounds out its solid coverage with a look at future directions in the applications of biotechnology to functional foods and nutraceuticals.

Biotechnology in Functional Foods and Nutraceuticals is the first book of its kind to position functional foods and nutraceuticals in the broader context of emerging technologies, making it a one-stop reference for food and nutrition scientists as well as researchers in the functional foods and nutraceuticals industries, nutritionists, dieticians, and supplement manufacturers.

Contents

BIOTECHNOLOGY FOR THE ENHANCEMENT OF FUNCTIONAL FOODS AND NUTRACEUTICALS

  • Advances in Biotechnology for the Production of Functional Foods, Yun-Hwa Peggy Hsieh and Jack Appiah Ofori
  • Functional Foods and Biotechnology in Japan, Harukazu Fukami
  • Basic and Clinical Studies on Active Hexose Correlated Compound , Takehito Miura, Kentaro Kitadate, Hiroshi Nishioka, and Koji Wakame
  • Biotechnology and Breeding for Enhancing the Nutritional Value of Berry Fruit, Jessica Scalzo and Bruno Mezzetti
  • Improving the Bioavailability of Polyphenols, Tetsuya Konishi and M. Mamunur Rahman
  • The Function of the Next Generation Polyphenol, "Oligonol" , Takehito Miura, Kentaro Kitadate, and Hajime Fujii
  • Application of Biotechnology in the Development of a Healthy Oil Capable of Suppressing Fat Accumulation in the Body, Hiroyuki Takeuchi
  • Effects of Nutraceutical Antioxidants on Age-Related Hearing Loss, Shinichi Someya, Tomas A. Prolla, and Masaru Tanokura

THE IMPACT OF GENETIC MODIFICATION ON FUNCTIONAL FOODS

  • Increased Production of Nutriments by Genetically Engineered Bacteria, Kazuhiko Tabata and Satoshi Koizumi
  • Recent Advances in the Development of Transgenic Pulse Crops, Susan Eapen
  • The Improvement and Enhancement of Phyto-Ingredients Using New Technology of Genetic Recombination, Hisabumi Takase
  • Metabolic Engineering of Bioactive Phenylpropanoids in Crops, Kevin M. Davies
  • The Use of Biotechnology to Reduce the Dependency of Crop Plants on Fertilizers, Pesticides, and Other Agrochemicals, Zeba F. Alam
  • Animal Biotechnology: Applications and Potential Risks, Rama Shanker Verma, Abhilash, Sugapriya M.D., and Chithra R.
  • Application of Micro-RNA in Regenerative Nutraceuticals and Functional Foods, Ji Wu, Huacheng Luo, Li Zhou, and Jie Xiang
  • Microbial Production of Organic Acids and its Improvement by Genome Shuffling, Takashi Yamada

NEW FRONTIER IN FOOD MANUFACTURING PROCESS

  • Microalgal Biotechnology in the Production of Nutraceuticals, Niels-Henrik Norsker, Maria Barbosa, and René Wijffels
  • The Innovation of Technology for Microalgae Cultivation and its Application for Functional Foods and the Nutraceutical Industry, Akira Satoh, Masaharu Ishikura, Nagisa Murakami, Kai Zhang, and Daisuke Sasaki
  • Production of Nattokinase as a Fibrinolytic Enzyme by an Ingenious Fermentation Technology: Safety and Efficacy Studies, Shinsaku Takaoka, Kazuya Ogasawara, and Hiroyoshi Moriyama
  • Synthesis of Antihypertensive GABA-Enriched Dairy Products Using Lactic Acid Bacteria, Kazuhito Hayakawa
  • Production of High-Quality Probiotics Using Novel Fermentation and Stabilization Technologies, Franck Grattepanche and Christophe Lacroix
  • Tracking the Careers of Grape and Wine Polymers Using Biotechnology and Systems Biology, John P. Moore and Benoit Divol
  • The Impact of Supercritical Extraction and Fractionation Technology on the Functional Food and Nutraceutical Industry, Andrés Moure, Beatriz Díaz-Reinoso, Herminia Domínguez, and Juan Carlos Parajó
  • The Application of Nanotechnology to Functional Foods and Nutraceuticals to Enhance Their Bioactivities, Ping-Chung Kuo

QUALITY ASSURANCE AND SAFETY: DESIGN AND IMPLEMENTATION

  • Enhancing the Nutritional Quality of Fruit Juices: Advanced Technologies for Juice Extraction and Pasteurization, Robert D. Hancock and Derek Stewart
  • Probiotics: Health Benefits, Efficacy, and Safety, Nagendra P. Shah
  • Use of High Pressure Technology to Inactivate Bacterial Spores in Foods, Noriyuki Igura, Seiji Noma, and Mitsuya Shimoda

LEGAL, SOCIAL, AND REGULATORY ASPECTS OF FOOD BIOTECHNOLOGY

  • Regulations of Biotechnology: Generally Recognized as Safe (GRAS) and Health Claims, Ryan R. Simon, Earle R. Nestmann, Kathy Musa-Veloso, and Ian C. Munro
  • Global Food Biotechnology Regulations and Urgency for Harmonization, Dilip Ghosh and Peter Williams

FUTURE OF BIOTECHNOLOGY

  • Future Strategies for the Development of Biotechnology-Enhanced Functional Foods and Their Contribution to Human Nutrition, Dilip Ghosh, Francis C. Lau, and Debasis Bagchi
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