Bioprocesses and Biotechnology for Functional Foods and Nutraceuticals (eBook, PDF)

Redaktion: Shahidi, Fereidoon; German, J. Bruce; Neeser, Jean-Richard

• Format: PDF

Produktbeschreibung

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.

---

Dieser Download kann aus rechtlichen Gründen nur mit Rechnungsadresse in A, B, BG, CY, CZ, D, DK, EW, E, FIN, F, GR, HR, H, IRL, I, LT, L, LR, M, NL, PL, P, R, S, SLO, SK ausgeliefert werden.

Produktdetails

• Verlag: Taylor & Francis
• Seitenzahl: 484
• Erscheinungstermin: 4. März 2004
• Englisch
• ISBN-13: 9780203026380
• Artikelnr.: 38181548

Autorenporträt

Shahidi, Fereidoon Memorial University of Newfoundland, St Johns, Canada; Neeser, Jean-Richard Nestle HQ, Vevy Switzerland; German, J. Bruce University of California, Davis, USA.

Inhaltsangabe

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.