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shetty kalidas (curatore); paliyath gopinadhan (curatore); pometto anthony (curatore); levin robert e. (curatore) - functional foods and biotechnology

Functional Foods and Biotechnology

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Dettagli

Genere:Libro
Lingua: Inglese
Editore:

CRC Press

Pubblicazione: 09/2006
Edizione: 1° edizione





Trama

Functional Foods and Biotechnology focuses the information from the recently published Food Biotechnology to illuminate the role of biochemical processing in the improvement of functional foods and the increase of nutrient value. Applying scientific concepts, the text explores the design of functional food ingredients, the bio-mobilization of major nutrients, and the use of specific phenolic metabolites in disease prevention. Specialty topics include oxidation and disease, antibodies from eggs, phytochemicals as antimicrobials, and passive immune improvement with pro- and pre-biotics. The text provides key emerging techniques for improving food production and processing, enhancing food safety and quality, and increasing nutritional values and functional aspects of food for better health.




Note Editore

World-wide there are more overweight and obese people (1 billion) than there are malnourished (0.8 billion). Today the challenge lies not just in meeting basic nutritional needs, but providing additional protective ingredients to help prevent the major chronic diseases associated with obesity. Biotechnology has become an important tool in recent years and scientists are now investigating advanced and novel strategies for the improvement of the functional aspects of food and food ingredients in an effort to manage the current and emerging health care challenges.Functional Foods and Biotechnology focuses the information from the recently published Food Biotechnology to illuminate the role of biochemical processing in the improvement of functional foods with targeted health benefits and increased nutrient value. Applying molecular, biochemical, cellular, and bioprocessing concepts, the text explores the design of functional food ingredients; the bio-mobilization of major nutrients such as starch, lipids, vitamins, and minerals; and the use of specific phenolic metabolites from common botanical species that have been found effective in disease prevention. Many chapters are concerned with the role of ingredients in oxidation-linked disease, which is the core basis for the major chronic diseases. Specialty topics include non-nutritive sweeteners, immune factors from eggs, phytochemicals as antimicrobials, and passive immune improvement with pro- and pre-biotics. The text provides conceptual insights to key emerging techniques for improving food production and processing, enhancing food safety and quality, and increasing nutritional values and functional aspects of food for better human health.Introducing key concepts in biotechnology and the improvement of functional foods and nutrient sources, Functional Foods and Biotechnology addresses specific strategies and potential solutions to poor nutrition, be it caloric excess or deficiency, and the related health challenges facing the world today.




Sommario

Clonal Screening and Sprout Based Bioprocessing of Phenolic Phytochemicals for Functional Foods, K. Shetty, F. M. Clydesdale, and D. A. VattemMolecular Design of Soybean Proteins for Enhanced Food Quality, N. Maruyama, E. Mae Tecson-Mendoza, Y. Maruyama, M. Adachi, and S. UtsumiGenetic Modification of Plant Starches for Food Applications, J. D. Klucinec and P. L. KeelingGenetic Modification of Plant Oils for Food Uses, A. J. KinneyMolecular Biotechnology for Nutraceutical Enrichment of Food Crops: The Case of Minerals and Vitamins, O. Paredes-López and J. A. Osuna-CastroPotential Health Benefits of Soybean Isoflavonoids and Related Phenolic Antioxidants, P. McCue and K. ShettyFunctional Phytochemicals from Cranberries: Their Mechanism of Action and Strategies to Improve Functionality, D. A. Vattem and K. ShettyRosmarinic Acid Biosynthesis and Mechanism of Action, K. ShettyBioprocessing Strategies to Enhance l-DOPA and Phenolic Antioxidants in the Fava Bean (Vicia faba), K. Shetty, R. Randhir, and P. ShettyBiochemical Markers for Antioxidant Functionality, D. A. Vattem and K. ShettyPhytochemicals and Breast Cancer Chemoprevention, S. Smith-Schneider, L. A. Roberts, and K. ShettyPhenolic Antimicrobials from Plants for Control of Bacterial Pathogens, K. Shetty and Y. T. LinBiotechnology in Wine Industry, M. Oke, G. Paliyath, and K. H. FisherBiotechnology of Nonnutritive Sweeteners, R. Randhir and K. ShettyBiotechnological Approaches to Improve Nutritional Quality and Shelf Life of Fruits and Vegetables, R. Grittle Pinhero and G. PaliyathEgg Yolk Antibody Farming for Passive Immunotherapy, J. Kovacs-Nolan and Y. MineHuman Gut Microflora in Health and Disease: Focus on Prebiotics, T. Casci, R. A. Rastall, and G. R. GibsonImmunomodulating Effects of Lactic Acid Bacteria, H. Risager Christensen and H. FrøkiærEnzymatic Synthesis of Oligosaccharides: Progress and Recent Trends, V. Maitin and R. A. RastallMetabolic Engineering of Bacteria for Food Ingredients, R. GonzalezTechnologies Used for Microbial Production of Food Ingredients, A. L. Pometto III and A. DemirciProduction of Carotenoids by Gene Combination in Escherichia coli, G. SandmannProduction of Amino Acids: Physiological and Genetic Approaches, R. KrämerBiotechnology of Microbial Polysaccharides in Food, I. W. SutherlandSolid-State Bioprocessing for Functional Food Ingredients and Food Waste Remediation, K. ShettyIndex




Autore

Kalidas Shetty, Gopinadhan Paliyath, Anthony L. Pometto, Robert E. Levin










Altre Informazioni

ISBN:

9780849375279

Condizione: Nuovo
Collana: Food Biotechnology Series
Dimensioni: 9.75 x 6.75 in Ø 2.85 lb
Formato: Copertina rigida
Illustration Notes:109 b/w images
Pagine Arabe: 670


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