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Biotechnology in Functional Foods and Nutraceuticals

Edited by Debasis Bagchi, Francis C. Lau, Dilip K. Ghosh

CRC Press – 2010 – 591 pages

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  • Add to CartHardback: $179.95
    978-1-42-008711-6
    April 20th 2010

Description

Modern food biotechnology is now a billion-dollar industry, producing functional foods and nutraceuticals that offer a whole host of increased health benefits, including prevention against illness, and chronic and degenerative conditions. Written by a team of top-tier researchers and scientists from around the world, Biotechnology in Functional Foods and Nutraceuticals brings you up to speed on the cutting-edge research advances taking place in the field.

The book begins with an overview of recent advances in biotechnology and their contributions to food science. It then examines the impact of genetic modification on functional foods and explores various aspects of food manufacturing technology. This one-of-a-kind resource also gives insight into quality assurance and food safety and an assessment of where the field currently stands on legal, social, and regulatory aspects of food biotechnology. The book rounds out its solid coverage with a look at future directions in the applications of biotechnology to functional foods and nutraceuticals.

Biotechnology in Functional Foods and Nutraceuticals is the first book of its kind to position functional foods and nutraceuticals in the broader context of emerging technologies, making it a one-stop reference for food and nutrition scientists as well as researchers in the functional foods and nutraceuticals industries, nutritionists, dieticians, and supplement manufacturers.

Reviews

This multi-authored book written by experts with vast experience in these areas covers the biotechnology in functional foods, nutraceuticals, and health claims. The book is well organized, explores new sources of nutraceutical and functional food ingredients, and addresses crucial issues for product development, processing, and post-launch monitoring. It presents the latest developments in the chemistry, biochemistry, pharmacology, epidemiology, engineering, and processing of functional foods.

—Asim K Duuaroy, Professor Faculty of Medicine, University of Oslo, writing in Food & Nutrition Research, 2011

This book is certainly not for the faint-hearted. From the very first chapter you are thrust deep into the historical roots of biotechnology and its impact on many of our staple foods. … the editors have compiled experts in of each of the fields covered, including biofortification, genetic engineering and modified nutrients. … The editors have provided a well-summarised reference book in an emerging area of nutrition science. With few other reference books of this magnitude available it certainly fills a need in the literature. … this book certainly will have appeal to nutrition academics, researchers or biotechnology enthusiasts to be used as a comprehensive reference.

—Craig Patch, PhD, MBA, Grad Dip Nutr Diet, BAppSc, AdvAPD, Innovation Manager, Clover Corporation, Sydney, New South Wales, Australia, Nutrition & Dietetics, 2011, Vol. 68

Contents

BIOTECHNOLOGY FOR THE ENHANCEMENT OF FUNCTIONAL FOODS AND NUTRACEUTICALS

Advances in Biotechnology for the Production of Functional Foods

Yun-Hwa Peggy Hsieh and Jack Appiah Ofori

Functional Foods and Biotechnology in Japan

Harukazu Fukami

Basic and Clinical Studies on Active Hexose Correlated Compound

Takehito Miura, Kentaro Kitadate, Hiroshi Nishioka, and Koji Wakame

Biotechnology and Breeding for Enhancing the Nutritional Value of Berry Fruit

Jessica Scalzo and Bruno Mezzetti

Improving the Bioavailability of Polyphenols

Tetsuya Konishi and M. Mamunur Rahman

The Function of the Next Generation Polyphenol, "Oligonol"

Takehito Miura, Kentaro Kitadate, and Hajime Fujii

Application of Biotechnology in the Development of a Healthy Oil Capable of Suppressing Fat Accumulation in the Body

Hiroyuki Takeuchi

Effects of Nutraceutical Antioxidants on Age-Related Hearing Loss

Shinichi Someya, Tomas A. Prolla, and Masaru Tanokura

THE IMPACT OF GENETIC MODIFICATION ON FUNCTIONAL FOODS

Increased Production of Nutriments by Genetically Engineered Bacteria

Kazuhiko Tabata and Satoshi Koizumi

Recent Advances in the Development of Transgenic Pulse Crops

Susan Eapen

The Improvement and Enhancement of Phyto-Ingredients Using New Technology of Genetic Recombination

Hisabumi Takase

Metabolic Engineering of Bioactive Phenylpropanoids in Crops

Kevin M. Davies

The Use of Biotechnology to Reduce the Dependency of Crop Plants on Fertilizers, Pesticides, and Other Agrochemicals

Zeba F. Alam

Animal Biotechnology: Applications and Potential Risks

Rama Shanker Verma, Abhilash, Sugapriya M.D., and Chithra R.

Application of Micro-RNA in Regenerative Nutraceuticals and Functional Foods

Ji Wu, Huacheng Luo, Li Zhou, and Jie Xiang

Microbial Production of Organic Acids and its Improvement by Genome Shuffling

Takashi Yamada

NEW FRONTIER IN FOOD MANUFACTURING PROCESS

Microalgal Biotechnology in the Production of Nutraceuticals

Niels-Henrik Norsker, Maria Barbosa, and René Wijffels

The Innovation of Technology for Microalgae Cultivation and its Application for Functional Foods and the Nutraceutical Industry

Akira Satoh, Masaharu Ishikura, Nagisa Murakami, Kai Zhang, and Daisuke Sasaki

Production of Nattokinase as a Fibrinolytic Enzyme by an Ingenious Fermentation Technology: Safety and Efficacy Studies

Shinsaku Takaoka, Kazuya Ogasawara, and Hiroyoshi Moriyama

Synthesis of Antihypertensive GABA-Enriched Dairy Products Using Lactic Acid Bacteria

Kazuhito Hayakawa

Production of High-Quality Probiotics Using Novel Fermentation and Stabilization Technologies

Franck Grattepanche and Christophe Lacroix

Tracking the Careers of Grape and Wine Polymers Using Biotechnology and Systems Biology

John P. Moore and Benoit Divol

The Impact of Supercritical Extraction and Fractionation Technology on the Functional Food and Nutraceutical Industry

Andrés Moure, Beatriz Díaz-Reinoso, Herminia Domínguez, and Juan Carlos Parajó

The Application of Nanotechnology to Functional Foods and Nutraceuticals to Enhance Their Bioactivities

Ping-Chung Kuo

QUALITY ASSURANCE AND SAFETY: DESIGN AND IMPLEMENTATION

Enhancing the Nutritional Quality of Fruit Juices: Advanced Technologies for Juice Extraction and Pasteurization

Robert D. Hancock and Derek Stewart

Probiotics: Health Benefits, Efficacy, and Safety

Nagendra P. Shah

Use of High Pressure Technology to Inactivate Bacterial Spores in Foods

Noriyuki Igura, Seiji Noma, and Mitsuya Shimoda

LEGAL, SOCIAL, AND REGULATORY ASPECTS OF FOOD BIOTECHNOLOGY

Regulations of Biotechnology: Generally Recognized as Safe (GRAS) and Health Claims

Ryan R. Simon, Earle R. Nestmann, Kathy Musa-Veloso, and Ian C. Munro

Global Food Biotechnology Regulations and Urgency for Harmonization

Dilip Ghosh and Peter Williams

FUTURE OF BIOTECHNOLOGY

Future Strategies for the Development of Biotechnology-Enhanced Functional Foods and Their Contribution to Human Nutrition

Dilip Ghosh, Francis C. Lau, and Debasis Bagchi

Name: Biotechnology in Functional Foods and Nutraceuticals (Hardback)CRC Press 
Description: Edited by Debasis Bagchi, Francis C. Lau, Dilip K. Ghosh. Modern food biotechnology is now a billion-dollar industry, producing functional foods and nutraceuticals that offer a whole host of increased health benefits, including prevention against illness, and chronic and degenerative conditions. Written by a...
Categories: Nutraceuticals & Functional Foods, Nutrition