This reference compiles a broad spectrum of perspectives from specialists in academic, governmental, and industrial research settings to demonstrate the influence of biochemistry and biotechnological applications on functional food developments-analyzing the nutritional and physiological benefits of functional foods, the effect and development of active ingredients in functional foods, and current consumer and regulatory issues that will influence biotechnological advancements in the food industry.

Bioprocess and Biotechnology for Functional Foods and Nutraceuticals illustrates the expanding role of functional foods and nutraceuticals in the promotion of human health.

Specifically focusing on topics that have not been covered in depth in other texts on the subject, this guide considers:

• The impact of microbiological studies on the future value of the food supply
• The assessment, benefits, risks, and consumer understanding of functional foods
• Current reviews and production strategies for nondigestible carbohydrates
• The digestibility and in vivo evaluation of recombinant milk proteins and peptides
• The legal implications of biotechnological globalization

Contents

Introduction: The Role of Biotechnology in Functional Foods

Biotechnological Approaches To Modifying Agricultural Food Sources

• Poultry, Eggs, and Biotechnology
• Modern Biotechnlogy for the Production of Dairy Products
• Bacterial Food Additives and Dietary Supplements
• Genomics of Probiotic Lactic Acid Bacteria: Impacts on Functional Foods
• Biotechnological Modification of Saccharomyces: Strategies for the Enhancement of Wine Quality

Biotechnology Strategies For Producing Specific Food Ingredients

• Prebiotics from Lactose, Sucrose, Starch, and Plant Polysaccharides
• Dextran and Glucooligosaccharides
• Prebiotics and the Prophylactic Management of Gut Disorders: Mechanisms and Human Data
• Proteins and Peptides
• Enzymes
• Chemical Analysis and Health Benefits of Isoflavones
• Anandamides and Diet: A New Pot of Nutritional Research Is Simmering

Index

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