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BIOTECHNOLOGY IN FUNCTIONAL FOODS AND NUTRACEUTICALS By Debasis Bagchi & Francis
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eBay-Artikelnr.:266363228079
Artikelmerkmale
- Artikelzustand
- Type
- Hardcover
- Book Title
- Biotechnology in Functional Foods and Nutraceuticals
- Publication Name
- CRC Press
- Item Height
- 10 inches
- ISBN-10
- 1420087118
- Genre
- TECHNOLOGY & ENGINEERING
- Item Length
- 7 inches
- Item Width
- 1.5 inches
- Item Weight
- 2.65 pounds
- Number of Pages
- 591
- ISBN
- 9781420087116
Über dieses Produkt
Product Information
Written by top-tier researchers and scientists, this book provides a review of current research on biotechnology in the food and nutraceuticals industries. The contributors describe state-of-the art procedures for genetic engineering of functional foods; applications of marine and animal biotechnology in nutrition; enhancement of bioactive phenolic metabolites; safety considerations of probiotics; and biotechnology to increase the bioavailability of phytonutrients. Additional topics incude the improvement of nutritional value in functional foods, food manufacturing technology, quality assurance, as well as legal, social, and regulatory aspects of food and nutrition biotechnology.
Product Identifiers
Publisher
CRC Press LLC
ISBN-10
1420087118
ISBN-13
9781420087116
eBay Product ID (ePID)
109284775
Product Key Features
Publication Year
2010
Number of Pages
591 Pages
Language
English
Type
Textbook
Format
Hardcover
Dimensions
Weight
42.5 Oz
Length
10in
Height
3.7in
Width
7in
Additional Product Features
LCCN
2010-005444
Group
Scholarly & Professional
Dewey Decimal
664
Edited by
Francis C. Lau, Debasis Bagchi, Dilip K. Ghosh
Lc Classification Number
Tp248.65.F66b638
Table of Content
BIOTECHNOLOGY FOR THE ENHANCEMENT OF FUNCTIONAL FOODS AND NUTRACEUTICALS Advances in Biotechnology for the Production of Functional Foods Yun-Hwa Peggy Hsieh and Jack Appiah Ofori Functional Foods and Biotechnology in Japan Harukazu Fukami Basic and Clinical Studies on Active Hexose Correlated Compound Takehito Miura, Kentaro Kitadate, Hiroshi Nishioka, and Koji Wakame Biotechnology and Breeding for Enhancing the Nutritional Value of Berry Fruit Jessica Scalzo and Bruno Mezzetti Improving the Bioavailability of Polyphenols Tetsuya Konishi and M. Mamunur Rahman The Function of the Next Generation Polyphenol, "Oligonol" Takehito Miura, Kentaro Kitadate, and Hajime Fujii Application of Biotechnology in the Development of a Healthy Oil Capable of Suppressing Fat Accumulation in the Body Hiroyuki Takeuchi Effects of Nutraceutical Antioxidants on Age-Related Hearing Loss Shinichi Someya, Tomas A. Prolla, and Masaru Tanokura THE IMPACT OF GENETIC MODIFICATION ON FUNCTIONAL FOODS Increased Production of Nutriments by Genetically Engineered Bacteria Kazuhiko Tabata and Satoshi Koizumi Recent Advances in the Development of Transgenic Pulse Crops Susan Eapen The Improvement and Enhancement of Phyto-Ingredients Using New Technology of Genetic Recombination Hisabumi Takase Metabolic Engineering of Bioactive Phenylpropanoids in Crops Kevin M. Davies The Use of Biotechnology to Reduce the Dependency of Crop Plants on Fertilizers, Pesticides, and Other Agrochemicals Zeba F. Alam Animal Biotechnology: Applications and Potential Risks Rama Shanker Verma, Abhilash, Sugapriya M.D., and Chithra R. Application of Micro-RNA in Regenerative Nutraceuticals and Functional Foods Ji Wu, Huacheng Luo, Li Zhou, and Jie Xiang Microbial Production of Organic Acids and its Improvement by Genome Shuffling Takashi Yamada NEW FRONTIER IN FOOD MANUFACTURING PROCESS Microalgal Biotechnology in the Production of Nutraceuticals Niels-Henrik Norsker, Maria Barbosa, and Ren Wijffels The Innovation of Technology for Microalgae Cultivation and its Application for Functional Foods and the Nutraceutical Industry Akira Satoh, Masaharu Ishikura, Nagisa Murakami, Kai Zhang, and Daisuke Sasaki Production of Nattokinase as a Fibrinolytic Enzyme by an Ingenious Fermentation Technology: Safety and Efficacy Studies Shinsaku Takaoka, Kazuya Ogasawara, and Hiroyoshi Moriyama Synthesis of Antihypertensive GABA-Enriched Dairy Products Using Lactic Acid Bacteria Kazuhito Hayakawa Production of High-Quality Probiotics Using Novel Fermentation and Stabilization Technologies Franck Grattepanche and Christophe Lacroix Tracking the Careers of Grape and Wine Polymers Using Biotechnology and Systems Biology John P. Moore and Benoit Divol The Impact of Supercritical Extraction and Fractionation Technology on the Functional Food and Nutraceutical Industry Andrs Moure, Beatriz Daz-Reinoso, Herminia Domnguez, and Juan Carlos Paraj The Application of Nanotechnology to Functional Foods and Nutraceuticals to Enhance Their Bioactivities Ping-Chung Kuo QUALITY ASSURANCE AND SAFETY: DESIGN AND IMPLEMENTATION Enhancing the Nutritional Quality of Fruit Juices: Advanced Technologies for Juice Extraction and Pasteurization Robert D. Hancock and Derek Stewart Probiotics: Health Benefits, Efficacy, and Safety Nagendra P. Shah Use of High Pressure Technology to Inactivate Bacterial Spores in Foods Noriyuki Igura, Seiji Noma, and Mitsuya Shimoda LEGAL, SOCIAL, AND REGULATORY ASPECTS OF FOOD BIOTECHNOLOGY Regulations of Biotechnology: Generally Recognized as Safe (GRAS) and Health Claims Ryan R. Simon, Earle R. Nestmann, Kathy Musa-Veloso, and Ian C. Munro Global Food Biotechnology Regulations and Urgency for Harmonization Dilip Ghosh and Peter Williams FUTURE OF BIOTECHNOLOGY Future Strategies for the Development of Biotechnology-Enhanced Functional Foods and Their Contribution to Human Nutrition Dilip Ghosh, Francis C. Lau, and Debasis Bagchi
Copyright Date
2010
Dewey Edition
22
Reviews
This multi-authored book written by experts with vast experience in these areas covers the biotechnology in functional foods, nutraceuticals, and health claims. The book is well organized, explores new sources of nutraceutical and functional food ingredients, and addresses crucial issues for product development, processing, and post-launch monitoring. It presents the latest developments in the chemistry, biochemistry, pharmacology, epidemiology, engineering, and processing of functional foods. 'e"Asim K Duuaroy, Professor Faculty of Medicine, University of Oslo, writing in Food & Nutrition Research, 2011 This book is certainly not for the faint-hearted. From the very first chapter you are thrust deep into the historical roots of biotechnology and its impact on many of our staple foods. ... the editors have compiled experts in of each of the fields covered, including biofortification, genetic engineering and modified nutrients. ... The editors have provided a well-summarised reference book in an emerging area of nutrition science. With few other reference books of this magnitude available it certainly fills a need in the literature. ... this book certainly will have appeal to nutrition academics, researchers or biotechnology enthusiasts to be used as a comprehensive reference. 'e"Craig Patch, PhD, MBA, Grad Dip Nutr Diet, BAppSc, AdvAPD, Innovation Manager, Clover Corporation, Sydney, New South Wales, Australia, Nutrition & Dietetics, 2011, Vol. 68
Publication Date
2010-04-21
Illustrated
Yes
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