Biblioteca de Agronomía "Dr. Ovidio Núñez" Departamento de Agronomía - UNS · Catálogo |
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LDR | ·····nam##22·····5a#4500 |
001 | 008496 |
005 | 20170928125145.0 |
008 | 130809s2007####xxua#####b####000#0#eng#d |
020 | ## | $a 0849375274 |
082 | 04 | $a 664 |
245 | 00 | $a Functional foods and biotechnology / $c edited by Kalidas Shetty ... [et al.]. |
260 | ## | $a Boca Raton, FL : $b CRC/Taylor & Francis, $c c2007. |
300 | ## | $a xvii, 650 p. : $b il. ; $c 26 cm. |
490 | 1# | $a Food science and technology |
504 | ## | $a Incluye referencias bibliográficas e índice. |
505 | 0# | $a 1. Clonal screening and sprout-based bioprocessing of phenolic phytochemicals for functional foods -- 2. Molecular design of soy proteins for enhanced food quality -- 3. Starch Biosynthesis for Food Applications -- 4. Genetic Modification of Plant Oils for Food Uses -- 5. Molecular Biotechnology for Nutraceutical Enrichment by Food Crops. The case of Minerals and Vitamins -- 6. Potential Health Benefits of Soybean Isoflavonoids and Related Phenolic Antioxidants -- 7. Functional phytochemicals from cranberries: their mechanism of action and strategies to improve functionality -- 8. Rosmarinic acid biosynthesis and mechanism of action -- 9. Bioprocessing strategies to enhance L-DOPA and Phenolic Antioxidants in Fava bean (Vicia faba) -- 10. Biochemical Markers for Antioxidant Functionality -- 11. Phytochemicals and Breast Cancer Chemoprevention -- 12. Phenolic antimicrobials from Plants for Control of Bacterial Pathogens -- 13. Biotechnology in Wine Industry -- 14. Biotechnology of Non-nutritive Sweetners -- 15. Biotechnological approaches to improve nutritional quality and shelf life of fruits and vegetables -- 16. Egg yolk antibody farming for passive immunotherapy -- 17. Human gut microflora in Health and Disease: Focus on Prebiotics -- 18. Immunomodulating effects of lactic acid bacteria -- 19. Enzymatic synthesis of oligosaccharides: progress and recent trends -- 20. Metabolic Engineering of bacteria for Food ingredients -- 21. Technologies used for microbial production of food ingredients -- 22. Production of carotenoids by gene combination in E.coli -- 23. Production of amino acids: Physiological and Genetic Approaches -- 24. Biotechnology of microbial polysaccharides in food -- 25. Solid-state Bioprocessing for Functional Food Ingredients and Food Waste Remediation |
650 | #7 | $a Tecnología de los alimentos. $2 agrovoc |
650 | #7 | $a Biotecnología. $2 unbist |
700 | 1# | $a Shetty, Kalidas. |