Functional foods and biotechnology. (©2007)

• Record Type: Book
• Further Information: Note: Edited by Kalidas Shetty [and others].
• Other Names: Shetty, Kalidas
• Contents: Clonal Screening and Sprout Based Bioprocessing of Phenolic Phytochemicals for Functional Foods, K. Shetty, F. M. Clydesdale, and D. A. Vattem; ; Molecular Design of Soybean Proteins for Enhanced Food Quality, N. Maruyama, E. Mae Tecson-Mendoza, Y. Maruyama, M. Adachi, and S. Utsumi; ; Genetic Modification of Plant Starches for Food Applications, J. D. Klucinec and P. L. Keeling; ; Genetic Modification of Plant Oils for Food Uses, A. J. Kinney; ; Molecular Biotechnology for Nutraceutical Enrichment of Food Crops: The Case of Minerals and Vitamins, O. Paredes-López and J. A. Osuna-Castro; ; Potential Health Benefits of Soybean Isoflavonoids and Related Phenolic Antioxidants, P. McCue and K. Shetty; ; Functional Phytochemicals from Cranberries: Their Mechanism of Action and Strategies to Improve Functionality, D. A. Vattem and K. Shetty; ; Rosmarinic Acid Biosynthesis and Mechanism of Action, K. Shetty; ; Bioprocessing Strategies to Enhance l-DOPA and Phenolic Antioxidants in the Fava Bean (Vicia faba), K. Shetty, R. Randhir, and P. Shetty; ; Biochemical Markers for Antioxidant Functionality, D. A. Vattem and K. Shetty; ; Phytochemicals and Breast Cancer Chemoprevention, S. Smith-Schneider, L. A. Roberts, and K. Shetty; ; Phenolic Antimicrobials from Plants for Control of Bacterial Pathogens, K. Shetty and Y. T. Lin; ; Biotechnology in Wine Industry, M. Oke, G. Paliyath, and K. H. Fisher; ; Biotechnology of Nonnutritive Sweeteners, R. Randhir and K. Shetty; ; Biotechnological Approaches to Improve Nutritional Quality and Shelf Life of Fruits and Vegetables, R. Grittle Pinhero and G. Paliyath; ; Egg Yolk Antibody Farming for Passive Immunotherapy, J. Kovacs-Nolan and Y. Mine; ; Human Gut Microflora in Health and Disease: Focus on Prebiotics, T. Casci, R. A. Rastall, and G. R. Gibson; ; Immunomodulating Effects of Lactic Acid Bacteria, H. Risager Christensen and H. Frøkiær; ; Enzymatic Synthesis of Oligosaccharides: Progress and Recent Trends, V. Maitin and R. A. Rastall; ; Metabolic Engineering of Bacteria for Food Ingredients, R. Gonzalez; ; Technologies Used for Microbial Production of Food Ingredients, A. L. Pometto III and A. Demirci; ; Production of Carotenoids by Gene Combination in Escherichia coli, G. Sandmann; ; Production of Amino Acids: Physiological and Genetic Approaches, R. Krämer; ; Biotechnology of Microbial Polysaccharides in Food, I. W. Sutherland; ; Solid-State Bioprocessing for Functional Food Ingredients and Food Waste Remediation, K. Shetty; ; Index
• Publisher Details: Boca Raton, FL : CRC/Taylor & Francis
• Publication Date: 2007
• Copyright Date: 2007
• Extent: 1 online resource (xvii, 650 pages), illustrations
• Subjects: 664; Food -- Biotechnology; Functional foods; Biotechnology; Food Technology; Chronic Disease; Nutritional Physiological Phenomena; Biotecnología de alimentos; Alimentos funcionales; TECHNOLOGY & ENGINEERING -- Food Science; Food -- Biotechnology; Functional foods; Fulltext; Internet Resource; Illustration; Electronic books
• Languages: English
• ISBNs: 1420007726; 9781420007725
• Related ISBNs: 9780849375279; 0849375274
• Notes: Note: Includes bibliographical references and index.
• 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.