Functional Foods And Biotechnology

by Shetty; Kalidas

• ISBN13: 9780849375279
• ISBN10: 0849375274
• Format: Hardcover
• Copyright: 2006-09-28
• Publisher: CRC Press

Summary

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 and the increase of nutrient value. Applying scientific concepts, the text explores the design of functional food ingredients, the bio-mobilization of major nutrients, and the use of specific phenolic metabolites in disease prevention. Specialty topics include oxidation and disease, antibodies from eggs, phytochemicals as antimicrobials, and passive immune improvement with pro- and pre-biotics. The text provides 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 health.

Table of Contents

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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