Functional Foods und Biotechnologie: Biotransformation und Analyse

Peachy Keen Finds
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Artikelzustand
Neu: Neues, ungelesenes, ungebrauchtes Buch in makellosem Zustand ohne fehlende oder beschädigte ...
ISBN
9780367429218
Kategorie

Über dieses Produkt

Product Identifiers

Publisher
Taylor & Francis Group
ISBN-10
0367429217
ISBN-13
9780367429218
eBay Product ID (ePID)
3038267451

Product Key Features

Number of Pages
454 Pages
Language
English
Publication Name
Functional Foods and Biotechnology : Biotransformation and Analysis of Functional Foods and Ingredients
Publication Year
2020
Subject
Food Science, Endocrinology & Metabolism, Diet & Nutrition / Diets
Type
Textbook
Subject Area
Technology & Engineering, Health & Fitness, Medical
Author
Dipayan Sarkar
Series
Food Biotechnology Ser.
Format
Hardcover

Dimensions

Item Weight
36.4 Oz
Item Length
11 in
Item Width
8.2 in

Additional Product Features

Intended Audience
Scholarly & Professional
LCCN
2019-047882
Illustrated
Yes
Table Of Content
Part I: BIOTRANSFORMATION OF FUNCTIONAL FOODS AND INGREDIENTS. Metabolic Modulation of Abiotic Stress Response for Improvement of Functional Ingredients in Food Plants. Biotransformation of Food-Related Phytochemicals by the Gut Bacteria Biotransformation of Food-Related Phytochemicals by the Gut Bacteria. Biotransformation of Tuber Crop Ingredients with Lactic Acid Bacteria-Focus on Functional Food and Disease Prevention. Lactic Acid Fermentation and Bioactive Enrichment of Functional Ingredients in Berries. New Innovations in Fermentation Biotechnology of Traditional Foods of the Indian Sub-Continent. Fermentation Biotechnology of African Traditional Foods. Fermentation Biotechnology of African Traditional Foods. Improved Traditional Fermented Foods of the Mediterranean Region - Health Benefits as Functional Foods. Tequila: Biotechnology of its Production. Technologies for Microbial Production of Food Ingredients. Phospholipase D Inhibition by Hexanal, and its Applications in Enhancing Shelf Life and Quality of Fruits, Vegetables and Flowers. Production and Recovery of Enzymes for Functional Food Processing. Enzymatic Bioprocessing of Tropical Seafood Wastes to Functional Foods. Egg Yolk Antibodies Farming for Passive Immunotherapy. Part II: ANALYSIS OF FUNCTIONAL FOODS AND INGREDIENTS. Applications of Cell and Cell Based Models to Screen the Health Promoting Properties of Dietary Components. Biological Functions and Health Benefits of Food Polyphenols. Plant Phytochemicals for Cancer Chemoprevention: Applications and Advantages. Beneficial Lactic Acid Bacteria (LAB) Based Biotransformation of Plant and Dairy Substrates to Enhance Type 2 Diabetes Relevant Health Benefits. The Potential Roles and Implications of Microbiota on Maternal and Child Health. Genetic Characterization of Antimicrobial Peptides. Natural Antimicrobials from Plants for Food Applications. Quorum Sensing Inhibitors from Phytochemicals and Food Sources and their Potential Applications in Food Quality.
Synopsis
The second book of the Food Biotechnology series, Functional Foods and Biotechnology: Biotransformation and Analysis of Functional Foods and Ingredients highlights two important and interrelated themes: biotransformation innovations and novel bio-based analytical tools for understanding and advancing functional foods and food ingredients for health-focused food and nutritional security solutions. The first section of this book provides novel examples of innovative biotransformation strategies based on ecological, biochemical, and metabolic rationale to target the improvement of human health relevant benefits of functional foods and food ingredients. The second section of the book focuses on novel host response based analytical tools and screening strategies to investigate and validate the human health and food safety relevant benefits of functional foods and food ingredients. Food biotechnology experts from around the world have contributed to this book to advance knowledge on bio-based innovations to improve wider health-focused applications of functional food and food ingredients, especially targeting non-communicable chronic disease (NCD) and food safety relevant solution strategies. Key Features : Provides system science-based food biotechnology innovations to design and advance functional foods and food ingredients for solutions to emerging global food and nutritional insecurity coupled public health challenges. Discusses biotransformation innovations to improve human health relevant nutritional qualities of functional foods and food ingredients. Includes novel host response-based food analytical models to optimize and improve wider health-focused application of functional foods and food ingredients. The overarching theme of this second book is to advance the knowledge on metabolically-driven food system innovations that can be targeted to enhance human health and food safety relevant nutritional qualities and antimicrobial properties of functional food and food ingredients. The examples of biotransformation innovations and food analytical models provide critical insights on current advances in food biotechnology to target, design and improve functional food and food ingredients with specific human health benefits. Such improved understanding will help to design more ecologically and metabolically relevant functional food and food ingredients across diverse global communities. The thematic structure of this second book is built from the related initial book, which is also available in the Food Biotechnology Series FunctionalFoods and Biotechnology: Sources of Functional Food and Ingredients , edited by Kalidas Shetty and Dipayan Sarkar (ISBN: 9780367435226) For a complete list of books in this series, please visit our website at: https: //www.crcpress.com/Food-Biotechnology-Series/book-series/CRCFOOBIOTECH, The second book of the Food Biotechnology series, Functional Foods and Biotechnology: Biotransformation and Analysis of Functional Foods and Ingredients highlights two important and interrelated themes: biotransformation innovations and novel bio-based analytical tools for understanding and advancing functional foods and food ingredients for health-focused food and nutritional security solutions. The first section of this book provides novel examples of innovative biotransformation strategies based on ecological, biochemical, and metabolic rationale to target the improvement of human health relevant benefits of functional foods and food ingredients. The second section of the book focuses on novel host response based analytical tools and screening strategies to investigate and validate the human health and food safety relevant benefits of functional foods and food ingredients. Food biotechnology experts from around the world have contributed to this book to advance knowledge on bio-based innovations to improve wider health-focused applications of functional food and food ingredients, especially targeting non-communicable chronic disease (NCD) and food safety relevant solution strategies. Key Features: Provides system science-based food biotechnology innovations to design and advance functional foods and food ingredients for solutions to emerging global food and nutritional insecurity coupled public health challenges. Discusses biotransformation innovations to improve human health relevant nutritional qualities of functional foods and food ingredients. Includes novel host response-based food analytical models to optimize and improve wider health-focused application of functional foods and food ingredients. The overarching theme of this second book is to advance the knowledge on metabolically-driven food system innovations that can be targeted to enhance human health and food safety relevant nutritional qualities and antimicrobial properties of functional food and food ingredients. The examples of biotransformation innovations and food analytical models provide critical insights on current advances in food biotechnology to target, design and improve functional food and food ingredients with specific human health benefits. Such improved understanding will help to design more ecologically and metabolically relevant functional food and food ingredients across diverse global communities. The thematic structure of this second book is built from the related initial book, which is also available in the Food Biotechnology Series Functional Foods and Biotechnology: Sources of Functional Food and Ingredients, edited by Kalidas Shetty and Dipayan Sarkar (ISBN: 9780367435226) For a complete list of books in this series, please visit our website at: https://www.crcpress.com/Food-Biotechnology-Series/book-series/CRCFOOBIOTECH, The second book of the Food Biotechnology series, Functional Foods and Biotechnology: Biotransformation and Analysis of Functional Foods and Ingredients highlights two important and interrelated themes: biotransformation innovations and novel bio-based analytical tools for understanding and advancing functional foods and food ingredients for health-focused food and nutritional security solutions. The first section of this book provides novel examples of innovative biotransformation strategies based on ecological, biochemical, and metabolic rationale to target the improvement of human health relevant benefits of functional foods and food ingredients. The second section of the book focuses on novel host response based analytical tools and screening strategies to investigate and validate the human health and food safety relevant benefits of functional foods and food ingredients. Food biotechnology experts from around the world have contributed to this book to advance knowledge on bio-based innovations to improve wider health-focused applications of functional food and food ingredients, especially targeting non-communicable chronic disease (NCD) and food safety relevant solution strategies. Key Features: Provides system science-based food biotechnology innovations to design and advance functional foods and food ingredients for solutions to emerging global food and nutritional insecurity coupled public health challenges. Discusses biotransformation innovations to improve human health relevant nutritional qualities of functional foods and food ingredients. Includes novel host response-based food analytical models to optimize and improve wider health-focused application of functional foods and food ingredients. The overarching theme of this second book is to advance the knowledge on metabolically-driven food system innovations that can be targeted to enhance human health and food safety relevant nutritional qualities and antimicrobial properties of functional food and food ingredients. The examples of biotransformation innovations and food analytical models provide critical insights on current advances in food biotechnology to target, design and improve functional food and food ingredients with specific human health benefits. Such improved understanding will help to design more ecologically and metabolically relevant functional food and food ingredients across diverse global communities. The thematic structure of this second book is built from the related initial book, which is also available in the Food Biotechnology Series Functional Foods and Biotechnology: Sources of Functional Food and Ingredients, edited by Kalidas Shetty and Dipayan Sarkar (ISBN: 9780367435226) For a complete list of books in this series, please visit our website at: https: //www.crcpress.com/Food-Biotechnology-Series/book-series/CRCFOOBIOTECH, This second book in the Food Biotechnology series focuses on the biotransformation and analysis of functional foods and ingredients. It explores the diversity of plant food sources and innovations for functional food and ingredients and it covers biological functions and health benefits of various food ingredients.
LC Classification Number
TP248.65.F66F844

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Peachy Keen Finds

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