Biotechnology in Functional Foods and Nutraceuticals covers the cutting-edge research advances taking place in the field.

Features:

• Covers advances in biotechnology as related to functional foods and nutraceuticals
• Reviews legal, social, and regulatory aspects of food biotechnology
• Provides safety and efficacy considerations of probiotics in human health
• Explores applications of microRNA, genetic recombination, and genome shuffling technology
• Includes information on the use of nanotechnology to enhance pharmacological properties of nutraceuticals

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.

Contents

Biotechnology for the Enhancement of Functional Foods and Nutraceuticals

• Advances in Biotechnology for the Production of Functional Foods
• Functional Foods and Biotechnology in Japan
• Basic and Clinical Studies on Active Hexose Correlated Compound
• Biotechnology and Breeding for Enhancing the Nutritional Value of Berry Fruit
• Improving the Bioavailability of Polyphenols
• The Function of the Next Generation Polyphenol, "Oligonol"
• Application of Biotechnology in the Development of a Healthy Oil Capable of Suppressing Fat Accumulation in the Body
• Effects of Nutraceutical Antioxidants on Age-Related Hearing Loss

The Impact of Genetic Modification on Functional Foods

• Increased Production of Nutriments by Genetically Engineered Bacteria
• Recent Advances in the Development of Transgenic Pulse Crops
• The Improvement and Enhancement of Phyto-Ingredients Using New Technology of Genetic Recombination
• Metabolic Engineering of Bioactive Phenylpropanoids in Crops
• The Use of Biotechnology to Reduce the Dependency of Crop Plants on Fertilizers, Pesticides, and Other Agrochemicals
• Animal Biotechnology: Applications and Potential Risks
• Application of Micro-RNA in Regenerative Nutraceuticals and Functional Foods
• Microbial Production of Organic Acids and its Improvement by Genome Shuffling

New Frontier in Food Manufacturing Process

• Microalgal Biotechnology in the Production of Nutraceuticals
• The Innovation of Technology for Microalgae Cultivation and its Application for Functional Foods and the Nutraceutical Industry
• Production of Nattokinase as a Fibrinolytic Enzyme by an Ingenious Fermentation Technology: Safety and Efficacy Studies
• Synthesis of Antihypertensive GABA-Enriched Dairy Products Using Lactic Acid Bacteria
• Production of High-Quality Probiotics Using Novel Fermentation and Stabilization Technologies
• Tracking the Careers of Grape and Wine Polymers Using Biotechnology and Systems Biology
• The Impact of Supercritical Extraction and Fractionation Technology on the Functional Food and Nutraceutical Industry
• The Application of Nanotechnology to Functional Foods and Nutraceuticals to Enhance Their Bioactivities

Quality Assurance and Safety: Design and Implementation

• Enhancing the Nutritional Quality of Fruit Juices: Advanced Technologies for Juice Extraction and Pasteurization
• Probiotics: Health Benefits, Efficacy, and Safety
• Use of High Pressure Technology to Inactivate Bacterial Spores in Foods

Legal, Social, and Regulatory Aspects of Food Biotechnology

• Regulations of Biotechnology: Generally Recognized as Safe (GRAS) and Health Claims
• Global Food Biotechnology Regulations and Urgency for Harmonization

Future of Biotechnology

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

Index

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