Functional foods and biotechnology / edited by Kalidas Shetty ... [et al.].
— Boca Raton, FL : CRC/Taylor & Francis, c2007. xvii, 650 p. : il. ; 26 cm. — (Food science and technology)
Incluye referencias bibliográficas e índice.
Contenido: 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
ISBN 0849375274
|