Bioprocesses And Biotechnology For Functional Foods And Nutraceuticals by Fereidoon Shahidi | 9780824747220 | Hardcover | Barnes & Noble
Bioprocesses And Biotechnology For Functional Foods And Nutraceuticals

Bioprocesses And Biotechnology For Functional Foods And Nutraceuticals

by Fereidoon Shahidi
     
 

ISBN-10: 0824747224

ISBN-13: 9780824747220

Pub. Date: 09/05/2000

Publisher: Taylor & Francis

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-analyzing the nutritional and physiological benefits of functional foods, the effect and development of active ingredients

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-analyzing 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.

Product Details

ISBN-13:
9780824747220
Publisher:
Taylor & Francis
Publication date:
09/05/2000
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 Introductioniii
Prefacev
Contributorsxiii
Introduction: The Role of Biotechnology in Functional Foodsxvii
Part I.Biotechnological Approaches to Modifying Agricultural Food Sources
1.Poultry, Eggs, and Biotechnology1
2.Modern Biotechnology for the Production of Dairy Products25
3.Bacterial Food Additives and Dietary Supplements51
4.Genomics of Probiotic Lactic Acid Bacteria: Impacts on Functional Foods63
5.Biotechnological Modification of Saccharomyces cerevisiae: Strategies for the Enhancement of Wine Quality77
Part II.Biotechnology Strategies for Producing Specific Food Ingredients
6.Prebiotics from Lactose, Sucrose, Starch, and Plant Polysaccharides99
7.Dextran and Glucooligosaccharides135
8.Prebiotics and the Prophylactic Management of Gut Disorders: Mechanisms and Human Data151
9.Proteins and Peptides167
10.Enzymes197
11.Chemical Analysis and Health Benefits of Isoflavones207
12.Anandamides and Diet: A New Pot of Nutritional Research Is Simmering225
Part III.Physiological Targets of Functional Foods
13.Obesity and Energy Regulation263
14.Food, Fads, Foolishness, and the Future: Immune Function and Functional Foods281
15.Immunology and Inflammation303
16.Influence of Diet on Aging and Longevity317
17.Foods and Food Components in the Prevention of Cancer331
Part IV.Consumer Issues of Biotechnology and Food Products
18.Food Biotechnology and U.S. Products Liability Law: The Search for Balance Between New Technologies and Consumer Protection377
19.Scientific Concepts of Functional Foods in the Western World407
20.Paradigm Shift: Harmonization of Eastern and Western Food Systems415
21.Consumer Attitudes Toward Biotechnology: Implications for Functional Foods427
Index437

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