Functional Foods and Biotechnology

ISBN-13: 9780849375279 / Angielski / Twarda / 2006 / 650 str.

Kalidas Shetty; Gopinadhan Paliyath; Anthony L. Pometto

Opis

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.

Spis treści

Clonal Screening and Sprout Based Bioprocessing of Phenolic Phytochemicals for Functional Foods, K. Shetty, F. M. Clydesdale, and D. A. Vattem

Molecular Design of Soybean Proteins for Enhanced Food Quality, N. Maruyama, E. Mae Tecson-Mendoza, Y. Maruyama, M. Adachi, and S. Utsumi

Genetic Modification of Plant Starches for Food Applications, J. D. Klucinec and P. L. Keeling

Genetic Modification of Plant Oils for Food Uses, A. J. Kinney

Molecular Biotechnology for Nutraceutical Enrichment of Food Crops: The Case of Minerals and Vitamins, O. Paredes-López and J. A. Osuna-Castro

Potential Health Benefits of Soybean Isoflavonoids and Related Phenolic Antioxidants, P. McCue and K. Shetty

Functional Phytochemicals from Cranberries: Their Mechanism of Action and Strategies to Improve Functionality, D. A. Vattem and K. Shetty

Rosmarinic Acid Biosynthesis and Mechanism of Action, K. Shetty

Bioprocessing Strategies to Enhance l-DOPA and Phenolic Antioxidants in the Fava Bean (Vicia faba), K. Shetty, R. Randhir, and P. Shetty

Biochemical Markers for Antioxidant Functionality, D. A. Vattem and K. Shetty

Phytochemicals and Breast Cancer Chemoprevention, S. Smith-Schneider, L. A. Roberts, and K. Shetty

Phenolic Antimicrobials from Plants for Control of Bacterial Pathogens, K. Shetty and Y. T. Lin

Biotechnology in Wine Industry, M. Oke, G. Paliyath, and K. H. Fisher

Biotechnology of Nonnutritive Sweeteners, R. Randhir and K. Shetty

Biotechnological Approaches to Improve Nutritional Quality and Shelf Life of Fruits and Vegetables, R. Grittle Pinhero and G. Paliyath

Egg Yolk Antibody Farming for Passive Immunotherapy, J. Kovacs-Nolan and Y. Mine

Human Gut Microflora in Health and Disease: Focus on Prebiotics, T. Casci, R. A. Rastall, and G. R. Gibson

Immunomodulating Effects of Lactic Acid Bacteria, H. Risager Christensen and H. Frøkiær

Enzymatic Synthesis of Oligosaccharides: Progress and Recent Trends, V. Maitin and R. A. Rastall

Metabolic Engineering of Bacteria for Food Ingredients, R. Gonzalez

Technologies Used for Microbial Production of Food Ingredients, A. L. Pometto III and A. Demirci

Production of Carotenoids by Gene Combination in Escherichia coli, G. Sandmann

Production of Amino Acids: Physiological and Genetic Approaches, R. Krämer

Biotechnology of Microbial Polysaccharides in Food, I. W. Sutherland

Solid-State Bioprocessing for Functional Food Ingredients and Food Waste Remediation, K. Shetty

Index

O autorze

Kalidas Shetty, Gopinadhan Paliyath, Anthony L. Pometto, Robert E. Levin