Bioprocesses and biotechnology for functional foods and nutraceuticals
著者
書誌事項
Bioprocesses and biotechnology for functional foods and nutraceuticals
(Nutraceutical science and technology series, 2)
Marcel Dekker, c2004
大学図書館所蔵 全8件
  青森
  岩手
  宮城
  秋田
  山形
  福島
  茨城
  栃木
  群馬
  埼玉
  千葉
  東京
  神奈川
  新潟
  富山
  石川
  福井
  山梨
  長野
  岐阜
  静岡
  愛知
  三重
  滋賀
  京都
  大阪
  兵庫
  奈良
  和歌山
  鳥取
  島根
  岡山
  広島
  山口
  徳島
  香川
  愛媛
  高知
  福岡
  佐賀
  長崎
  熊本
  大分
  宮崎
  鹿児島
  沖縄
  韓国
  中国
  タイ
  イギリス
  ドイツ
  スイス
  フランス
  ベルギー
  オランダ
  スウェーデン
  ノルウェー
  アメリカ
注記
Includes bibliographical references and index
内容説明・目次
内容説明
This reference compiles a broad spectrum of perspectives from specialists in academic, governmental, and industrial research settings to demonstrate the influence of biochemistry and biotechnological applications on functional food developments. Focusing on topics not covered in depth in other texts on the subject, the book analyzes the nutritional and physiological benefits of functional foods, the effect and development of active ingredients in functional foods, and consumer and regulatory issues that will influence biotechnological advancements in the food industry. It also Illustrates the expanding role of functional foods and nutraceuticals in the promotion of human health.
目次
PART I. BIOTECHNOLOGICAL APPROACHES TO MODIFYING AGRICULTURAL FOOD SOURCES. Poultry, Eggs, and Biotechnology. Modern Biotechnology for the Production of Dairy Products. Bacterial Food Additives and Dietary Supplements. Genomics of Probiotic Lactic Acid Bacteria: Impacts on Functional Foods. Biotechnological Modification of Saccharomyces cerevisiae: Strategies for the Enhancement of Wine Quality. PART II. BIOTECHNOLOGY STRATEGIES FOR PRODUCING SPECIFIC FOOD INGREDIENTS. Prebiotics from Lactose, Sucrose, Starch, and Plant Polysaccharides. Dextran and Glucooligosaccharides. Prebiotics and the Prophylactic Management of Gut Disorders: Mechanisms and Human Data. Proteins and Peptides. Enzymes. Chemical Analysis and Health Benefits of Isoflavones. Anandamides and Diet: A New Pot of Nutritional Research Is Simmering. PART III. PHYSIOLOGICAL TARGETS OF FUNCTIONAL FOODS. Obesity and Energy Regulation. Food, Fads, Foolishness, and the Future: Immune Function and Functional Foods. Immunology and Inflammation. Influence of Diet on Aging and Longevity. Foods and Food Components in the Prevention of Cancer. PART IV. CONSUMER ISSUES OF BIOTECHNOLOGY AND FOOD PRODUCTS. Food Biotechnology and U.S. Products Liability Law: The Search for Balance Between New Technologies and Consumer Protection. Scientific Concepts of Functional Foods in the Western World. Paradigm Shift: Harmonization of Eastern and Western Food Systems. Consumer Attitudes Toward Biotechnology: Implications for Functional Foods.
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