Functional foods and biotechnology
edited by Kalidas Shetty ... [et al.].
Boca Raton, FL : CRC/Taylor & Francis, ©2007.
xvii, 650 págs. : ilustraciones ; 26 cm.
Serie: Food science and technology
ISBN: 0849375274
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
