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Bioprocesses And Biotechnology For Functional Foods And Nutraceuticals

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Overview

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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Product Details

  • ISBN-13: 9780824747220
  • Publisher: Taylor & Francis
  • Publication date: 9/5/2000
  • Series: Nutraceutical Science and Technology Series
  • Edition description: New Edition
  • Pages: 484
  • Product dimensions: 6.14 (w) x 9.21 (h) x 1.13 (d)

Table of Contents

Series Introduction
Preface
Contributors
Introduction: The Role of Biotechnology in Functional Foods
1 Poultry, Eggs, and Biotechnology 1
2 Modern Biotechnology for the Production of Dairy Products 25
3 Bacterial Food Additives and Dietary Supplements 51
4 Genomics of Probiotic Lactic Acid Bacteria: Impacts on Functional Foods 63
5 Biotechnological Modification of Saccharomyces cerevisiae: Strategies for the Enhancement of Wine Quality 77
6 Prebiotics from Lactose, Sucrose, Starch, and Plant Polysaccharides 99
7 Dextran and Glucooligosaccharides 135
8 Prebiotics and the Prophylactic Management of Gut Disorders: Mechanisms and Human Data 151
9 Proteins and Peptides 167
10 Enzymes 197
11 Chemical Analysis and Health Benefits of Isoflavones 207
12 Anandamides and Diet: A New Pot of Nutritional Research Is Simmering 225
13 Obesity and Energy Regulation 263
14 Food, Fads, Foolishness, and the Future: Immune Function and Functional Foods 281
15 Immunology and Inflammation 303
16 Influence of Diet on Aging and Longevity 317
17 Foods and Food Components in the Prevention of Cancer 331
18 Food Biotechnology and U.S. Products Liability Law: The Search for Balance Between New Technologies and Consumer Protection 377
19 Scientific Concepts of Functional Foods in the Western World 407
20 Paradigm Shift: Harmonization of Eastern and Western Food Systems 415
21 Consumer Attitudes Toward Biotechnology: Implications for Functional Foods 427
Index 437
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