Functional Foods and Biotechnology Biotransformation and Analysis of Functional Foods and Ingredients 1st Edition by Kalidas Shetty, Dipayan Sarkar 0367429218 9780367429218

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Product details:

ISBN 10: 0367429218 

ISBN 13: 9780367429218

Author: Kalidas Shetty, Dipayan Sarkar 

The second book of the Food Biotechnology series, Functional Foods and Biotechnology: Biotransformation and Analysis of Functional Foods and Ingredients highlights two important and interrelated themes: biotransformation innovations and novel bio-based analytical tools for understanding and advancing functional foods and food ingredients for health-focused food and nutritional security solutions. The first section of this book provides novel examples of innovative biotransformation strategies based on ecological, biochemical, and metabolic rationale to target the improvement of human health relevant benefits of functional foods and food ingredients. The second section of the book focuses on novel host response based analytical tools and screening strategies to investigate and validate the human health and food safety relevant benefits of functional foods and food ingredients.

 

Functional Foods and Biotechnology-Biotransformation and Analysis of Functional Foods and Ingredients 1st table of contents: 

Part I: BIOTRANSFORMATION OF FUNCTIONAL FOODS AND INGREDIENTS.

Metabolic Modulation of Abiotic Stress Response for Improvement of Functional Ingredients in Food Plants.

Biotransformation of Food-Related Phytochemicals by the Gut Bacteria Biotransformation of Food-Related Phytochemicals by the Gut Bacteria.

Biotransformation of Tuber Crop Ingredients with Lactic Acid Bacteria-Focus on Functional Food and Disease Prevention.

Lactic Acid Fermentation and Bioactive Enrichment of Functional Ingredients in Berries.

New Innovations in Fermentation Biotechnology of Traditional Foods of the Indian Sub-Continent.

Fermentation Biotechnology of African Traditional Foods. Fermentation Biotechnology of African Traditional Foods.

Improved Traditional Fermented Foods of the Mediterranean Region – Health Benefits as Functional Foods.

Tequila: Biotechnology of its Production. Technologies for Microbial Production of Food Ingredients.

Phospholipase D Inhibition by Hexanal, and its Applications in Enhancing Shelf Life and Quality of Fruits, Vegetables and Flowers.

Production and Recovery of Enzymes for Functional Food Processing.

Enzymatic Bioprocessing of Tropical Seafood Wastes to Functional Foods.

Egg Yolk Antibodies Farming for Passive Immunotherapy.

Part II: ANALYSIS OF FUNCTIONAL FOODS AND INGREDIENTS.

Applications of Cell and Cell Based Models to Screen the Health Promoting Properties of Dietary Components. 

Biological Functions and Health Benefits of Food Polyphenols. 

Plant Phytochemicals for Cancer Chemoprevention: Applications and Advantages.

Beneficial Lactic Acid Bacteria (LAB) Based Biotransformation of Plant and Dairy Substrates to Enhance Type 2 Diabetes Relevant Health Benefits.

The Potential Roles and Implications of Microbiota on Maternal and Child Health.

Genetic Characterization of Antimicrobial Peptides.

Natural Antimicrobials from Plants for Food Applications.

Quorum Sensing Inhibitors from Phytochemicals and Food Sources and their Potential Applications in Food Quality.

 

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Tags: Functional Foods, Biotechnology Biotransformation, Analysis, Functional Foods, Kalidas Shetty, Dipayan Sarkar