Biotechnology in functional foods and nutraceuticals. (2010)

• Record Type: Book
• Further Information: Note: Edited by Debasis Bagchi, Francis C. Lau, Dilip K. Ghosh.
• Editors: Bagchi, Debasis, 1954-; Lau, Francis (Francis C.); Ghosh, Dilip K
• Contents: Pt. 1. Biotechnology for the enhancement of functional foods and nutraceuticals: Advances in biotechnology for the production of functional foods ; Functional foods and biotechnology in Japan ; Basic and clinical studies on Active Hexose Correlated Compound ; Biotechnology and breeding for enhancing the nutritional value of berry fruit ; Improving the bioavailability of Polyphenols ; The function of the Next Generation Polyphenol, "Oligonol" ; Application of biotechnology in the development of a healthy oil capable of suppressing fat accumulation in the body ; Effects of nutraceutical antioxidants on age-related hearing loss -- pt. 2. The impact of genetic modification on functional foods: Increased production of nutriments by benetically engineered bacteria ; Recent advances in the development of Transgenic Pulse Crops ; The improvement and enhancement of Phyto-Ingredients using new technology of genetic recombination ; Metabolic engineering of bioactive Phenylpropanoids in crops ; The use of biotechnology to reduce the dependency of crop plants on fertilizers, pesticides, and other agrochemicals ; Animal biotechnology ; Application of Micro-RNA in regenerative nutraceuticals and functional foods ; Microbial production of organic acids and its improvement by genome shuffling -- pt. 3. New frontier in food manufacturing process: Microalgal biotechnology in the production of nutraceuticals ; The innovation of technology for microalgae cultivation and its application for functional foods and the nutraceutical industry ; Production of Nattokinase as a fibrinolytic enzyme by an ingenious fermentation technology ; Synthesis of Antihypertensive GABA-Enriched dairy products using lactic acid bacteria ; Production of high-quality probiotics using novel fermentation and stabilization technologies ; Tracking the careers of grape and wine polymers using biotechnology and systems biology ; The impact of supercritical extraction and fractionation technology on the functional food and nutraceutical Industry ; The application of nanotechnology to tunctional foods and nutraceuticals to enhance their bioactivities -- pt. 4. Quality assurance and safety: Enhancing the nutritional quality of fruit juices ; Probiotics ; Use of high pressure technology to inactivate bacterial spores in foods -- pt. 5. Legal, social, and regulatory aspects of food biotechnology: Global food biotechnology regulations and urgency for harmonization -- pt. 6. Future of biotechnology: Future strategies for the development of biotechnology-enhanced functional foods and their contribution to human nutrition.
• Publisher Details: Boca Raton, Fla : CRC Press
• Publication Date: 2010
• Extent: 1 online resource (xviii, 547 pages), illustrations
• Subjects: 664.6; Food -- Biotechnology; Functional foods; Food -- Biotechnology; Functional foods; TECHNOLOGY & ENGINEERING / Food Science; Dietary Supplements; Functional Food; Biotechnology -- methods; Electronic books; Electronic books
• Languages: English
• ISBNs: 9781420087123; 1420087126
• Related ISBNs: 9781420087116; 1420087118
• Notes: Note: Includes bibliographical references and index.; Note: Description based on print version record.
• Access Rights: Legal Deposit; Only available on premises controlled by the deposit library and to one user at any one time; The Legal Deposit Libraries (Non-Print Works) Regulations (UK).
• Access Usage: Restricted: Printing from this resource is governed by The Legal Deposit Libraries (Non-Print Works) Regulations (UK) and UK copyright law currently in force.