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, 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.
BIOTECHNOLOGY FOR THE ENHANCEMENT OF FUNCTIONAL FOODS AND NUTRACEUTICALS. THE IMPACT OF GENETIC MODIFICATION ON FUNCTIONAL FOODS. NEW FRONTIER IN FOOD MANUFACTURING PROCESS. QUALITY ASSURANCE AND SAFETY: DESIGN AND IMPLEMENTATION. LEGAL, SOCIAL, AND REGULATORY ASPECTS OF FOOD BIOTECHNOLOGY.
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