Functional Foods and Biotechnology illuminates 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, Functional Foods and Biotechnology covers:

• the design of functional food ingredients
• the bio-mobilization of major nutrients such as starch, lipids, vitamins, and minerals
• the use of specific phenolic metabolites from common botanical species that have been found effective in disease prevention
• the role of ingredients in oxidation-linked disease
• key emerging techniques for improving food production and processing
• enhancing food safety and quality
• increasing nutritional values and functional aspects of food for better human health

Specialty topics include:

• non-nutritive sweeteners
• immune factors from eggs
• phytochemicals as antimicrobials
• passive immune improvement with pro- and pre-biotics

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.

Features of Functional Foods and Biotechnology:

• Focuses on various approaches to immunotherapy using biotechnology in food
• Examines strategies for improving the antioxidant benefits of foods including soybeans, cranberries, and fava beans
• Explores the use of genetic modification in plant oils and starches
• Addresses the subject of bacteria and microbes in the production of food ingredients

Contents

1. Clonal Screening and Sprout Based Bioprocessing of Phenolic Phytochemicals for Functional Foods
2. Molecular Design of Soybean Proteins for Enhanced Food Quality
3. Genetic Modification of Plant Starches for Food Applications
4. Genetic Modification of Plant Oils for Food Uses
5. Molecular Biotechnology for Nutraceutical Enrichment of Food Crops: The Case of Minerals and Vitamins
6. Potential Health Benefits of Soybean Isoflavonoids and Related Phenolic Antioxidants
7. Functional Phytochemicals from Cranberries: Their Mechanism of Action and Strategies to Improve Functionality
8. Rosmarinic Acid Biosynthesis and Mechanism of Action
9. Bioprocessing Strategies to Enhance l-DOPA and Phenolic Antioxidants in the Fava Bean (Vicia faba)
10. Biochemical Markers for Antioxidant Functionality
11. Phytochemicals and Breast Cancer Chemoprevention
12. Phenolic Antimicrobials from Plants for Control of Bacterial Pathogens
13. Biotechnology in Wine Industry
14. Biotechnology of Nonnutritive Sweeteners
15. Biotechnological Approaches to Improve Nutritional Quality and Shelf Life of Fruits and Vegetables
16. Egg Yolk Antibody Farming for Passive Immunotherapy
17. Human Gut Microflora in Health and Disease: Focus on Prebiotics
18. Immunomodulating Effects of Lactic Acid Bacteria
19. Enzymatic Synthesis of Oligosaccharides: Progress and Recent Trends
20. Metabolic Engineering of Bacteria for Food Ingredients
21. Technologies Used for Microbial Production of Food Ingredients
22. Production of Carotenoids by Gene Combination in Escherichia coli
23. Production of Amino Acids: Physiological and Genetic Approaches
24. Biotechnology of Microbial Polysaccharides in Food
25. Solid-State Bioprocessing for Functional Food Ingredients and Food Waste Remediation

Index

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