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Clonal screening and sprout based bioprocessing of phenolic phytochemicals for functional foods | p. 1 |
Molecular design of soybean proteins for enhanced food quality | p. 25 |
Genetic modification of plant starches for food applications | p. 51 |
Genetic modification of plant oils for food uses | p. 85 |
Molecular biotechnology for nutraceutical enrichment of food crops : the case of minerals and vitamins | p. 97 |
Potential health benefits of soybean isoflavonoids and related phenolic antioxidants | p. 133 |
Functional phytochemicals from cranberries : their mechanism of action and strategies to improve functionality | p. 151 |
Rosmarinic acid biosynthesis and mechanism of action | p. 187 |
Bioprocessing strategies to enhance L-DOPA and phenolic antioxidants in the fava bean (Vicia faba) | p. 209 |
Biochemical markers for antioxidant functionality | p. 229 |
Phytochemicals and breast cancer chemoprevention | p. 253 |
Phenolic antimicrobials from plans for control of bacterial pathogens | p. 285 |
Biotechnology in wine industry | p. 311 |
Biotechnology of nonnutritive sweeteners | p. 327 |
Biotechnological approaches to improve nutritional quality and shelf life of fruits and vegetables | p. 345 |
Egg yolk antibody farming for passive immunotherapy | p. 381 |
Human gut microflora in health and disease : focus on prebiotics | p. 401 |
Immunomodulating effects of lactic acid bacteria | p. 435 |
Enzymatic synthesis of oligosaccharides : progress and recent trends | p. 473 |
Metabolic engineering of bacteria for food ingredients | p. 501 |
Technologies used for microbial production of food ingredients | p. 521 |
Production of carotenoids by gene combination in Escherichia coli | p. 533 |
Production of amino acids : physiological and genetic approaches | p. 545 |
Biotechnology of microbial polysaccharides in food | p. 583 |
Solid-state bioprocessing for functional food ingredients and food waste remediation | p. 611 |
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