Functional Foods and Biotechnology

Front Cover
Kalidas Shetty, Gopinadhan Paliyath, Anthony Pometto, Robert E. Levin
CRC Press, Sep 28, 2006 - Technology & Engineering - 670 pages
World-wide there are more overweight and obese people (1 billion) than there are malnourished (0.8 billion). Today the challenge lies not just in meeting basic nutritional needs, but providing additional protective ingredients to help prevent the major chronic diseases associated with obesity. Biotechnology has become an important tool in recent ye
 

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Contents

Chapter 2 Molecular Design of Soybean Proteins for Enhanced Food Quality
25
Chapter 3 Genetic Modification of Plant Starches for Food Applications
51
Chapter 4 Genetic Modification of Plant Oils for Food Uses
85
The Case of Minerals and Vitamins
97
Chapter 6 Potential Health Benefits of Soybean Isoflavonoids and Related Phenolic Antioxidants
133
Their Mechanism of Action and Strategies to Improve Functionality
151
Chapter 8 Rosmarinic Acid Biosynthesis and Mechanism of Action
187
Chapter 9 Bioprocessing Strategies to Enhance LDOPA and Phenolic Antioxidants in the Fava Bean Vicia faba
209
Chapter 16 Egg Yolk Antibody Farming for Passive Immunotherapy
381
Focus on Prebiotics
401
Chapter 18 Immunomodulating Effects of Lactic Acid Bacteria
435
Progress and Recent Trends
473
Chapter 20 Metabolic Engineering of Bacteria for Food Ingredients
501
Chapter 21 Technologies Used for Microbial Production of Food Ingredients
521
Chapter 22 Production of Carotenoids by Gene Combination in Escherichia coli
533
Physiological and Genetic Approaches
545

Chapter 10 Biochemical Markers for Antioxidant Functionality
229
Chapter 11 Phytochemicals and Breast Cancer Chemoprevention
253
Chapter 12 Phenolic Antimicrobials from Plants for Control of Bacterial Pathogens
285
Chapter 13 Biotechnology in Wine Industry
311
Chapter 14 Biotechnology of Nonnutritive Sweeteners
327
Chapter 15 Biotechnological Approaches to Improve Nutritional Quality and Shelf Life of Fruits and Vegetables
345
Chapter 24 Biotechnology of Microbial Polysaccharides in Food
583
Chapter 25 SolidState Bioprocessing for Functional Food Ingredients and Food Waste Remediation
611
Index
625
Back Cover
651
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