Functional foods and biotechnology
著者
書誌事項
Functional foods and biotechnology
（Food science and technology / editors, Steven R. Tannenbaum, Pieter Walstra）
CRC Press, Taylor & Francis Group, 2019 , c2007
- : pbk.
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注記
Includes bibliographical references and index
First published in paperback 2019
内容説明・目次
内容説明
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 years and scientists are now investigating advanced and novel strategies for the improvement of the functional aspects of food and food ingredients in an effort to manage the current and emerging health care challenges.
Functional Foods and Biotechnology focuses the information from the recently published Food Biotechnology to illuminate the role of biochemical processing in the improvement of functional foods with targeted health benefits and increased nutrient value. Applying molecular, biochemical, cellular, and bioprocessing concepts, the text explores the design of functional food ingredients; the bio-mobilization of major nutrients such as starch, lipids, vitamins, and minerals; and the use of specific phenolic metabolites from common botanical species that have been found effective in disease prevention. Many chapters are concerned with the role of ingredients in oxidation-linked disease, which is the core basis for the major chronic diseases. Specialty topics include non-nutritive sweeteners, immune factors from eggs, phytochemicals as antimicrobials, and passive immune improvement with pro- and pre-biotics. The text provides conceptual insights to key emerging techniques for improving food production and processing, enhancing food safety and quality, and increasing nutritional values and functional aspects of food for better human health.
Introducing key concepts in biotechnology and the improvement of functional foods and nutrient sources, Functional Foods and Biotechnology addresses specific strategies and potential solutions to poor nutrition, be it caloric excess or deficiency, and the related health challenges facing the world today.
目次
Clonal Screening and Sprout Based Bioprocessing of Phenolic Phytochemicals for Functional Foods, Molecular Design of Soybean Proteins for Enhanced Food Quality, Genetic Modification of Plant Starches for Food Applications, Genetic Modification of Plant Oils for Food Uses, Molecular Biotechnology for Nutraceutical Enrichment of Food Crops: The Case of Minerals and Vitamins, Potential Health Benefits of Soybean Isoflavonoids and Related Phenolic Antioxidants, Functional Phytochemicals from Cranberries: Their Mechanism of Action and Strategies to Improve Functionality, Rosmarinic Acid Biosynthesis and Mechanism of Action, Bioprocessing Strategies to Enhance l-DOPA and Phenolic Antioxidants in the Fava Bean (Vicia faba), Biochemical Markers for Antioxidant Functionality, Phytochemicals and Breast Cancer Chemoprevention, Phenolic Antimicrobials from Plants for Control of Bacterial Pathogens, Biotechnology in Wine Industry, Biotechnology of Nonnutritive Sweeteners, Biotechnological Approaches to Improve Nutritional Quality and Shelf Life of Fruits and Vegetables, Egg Yolk Antibody Farming for Passive Immunotherapy, Human Gut Microflora in Health and Disease: Focus on Prebiotics, Immunomodulating Effects of Lactic Acid Bacteria, Enzymatic Synthesis of Oligosaccharides: Progress and Recent Trends, Metabolic Engineering of Bacteria for Food Ingredients, Technologies Used for Microbial Production of Food Ingredients, Production of Carotenoids by Gene Combination in Escherichia coli, Production of Amino Acids: Physiological and Genetic Approaches, Biotechnology of Microbial Polysaccharides in Food, Solid-State Bioprocessing for Functional Food Ingredients and Food Waste Remediation
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