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Bioprocesses and Biotechnology for Functional Foods and Nutraceuticals : Nutraceutical Science and Technology - Fereidoon Shahidi

Bioprocesses and Biotechnology for Functional Foods and Nutraceuticals

Nutraceutical Science and Technology

By: Fereidoon Shahidi (Editor), Jean-Richard Neeser (Editor), J. Bruce German (Editor)

Hardcover

Published: 5th September 2000
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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.

Series Introductionp. iii
Prefacep. v
Contributorsp. xiii
Introduction: The Role of Biotechnology in Functional Foodsp. xvii
Biotechnological Approaches to Modifying Agricultural Food Sources
Poultry, Eggs, and Biotechnologyp. 1
Modern Biotechnology for the Production of Dairy Productsp. 25
Bacterial Food Additives and Dietary Supplementsp. 51
Genomics of Probiotic Lactic Acid Bacteria: Impacts on Functional Foodsp. 63
Biotechnological Modification of Saccharomyces cerevisiae: Strategies for the Enhancement of Wine Qualityp. 77
Biotechnology Strategies for Producing Specific Food Ingredients
Prebiotics from Lactose, Sucrose, Starch, and Plant Polysaccharidesp. 99
Dextran and Glucooligosaccharidesp. 135
Prebiotics and the Prophylactic Management of Gut Disorders: Mechanisms and Human Datap. 151
Proteins and Peptidesp. 167
Enzymesp. 197
Chemical Analysis and Health Benefits of Isoflavonesp. 207
Anandamides and Diet: A New Pot of Nutritional Research Is Simmeringp. 225
Physiological Targets of Functional Foods
Obesity and Energy Regulationp. 263
Food, Fads, Foolishness, and the Future: Immune Function and Functional Foodsp. 281
Immunology and Inflammationp. 303
Influence of Diet on Aging and Longevityp. 317
Foods and Food Components in the Prevention of Cancerp. 331
Consumer Issues of Biotechnology and Food Products
Food Biotechnology and U.S. Products Liability Law: The Search for Balance Between New Technologies and Consumer Protectionp. 377
Scientific Concepts of Functional Foods in the Western Worldp. 407
Paradigm Shift: Harmonization of Eastern and Western Food Systemsp. 415
Consumer Attitudes Toward Biotechnology: Implications for Functional Foodsp. 427
Indexp. 437
Table of Contents provided by Rittenhouse. All Rights Reserved.

ISBN: 9780824747220
ISBN-10: 0824747224
Series: Nutraceutical Science and Technology
Audience: Professional
Format: Hardcover
Language: English
Number Of Pages: 484
Published: 5th September 2000
Publisher: Taylor & Francis Inc
Country of Publication: US
Dimensions (cm): 23.4 x 15.6  x 2.6
Weight (kg): 0.82
Edition Number: 1