Functional Foods and Biotechnology

Biotransformation and Analysis of Functional Foods and Ingredients
 
 
CRC Press
  • 1. Auflage
  • |
  • erschienen am 13. April 2020
  • |
  • 470 Seiten
 
E-Book | PDF ohne DRM | Systemvoraussetzungen
978-1-000-76028-6 (ISBN)
 

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.

Food biotechnology experts from around the world have contributed to this book to advance knowledge on bio-based innovations to improve wider health-focused applications of functional food and food ingredients, especially targeting non-communicable chronic disease (NCD) and food safety relevant solution strategies.

Key Features:

    • Provides system science-based food biotechnology innovations to design and advance functional foods and food ingredients for solutions to emerging global food and nutritional insecurity coupled public health challenges.

    • Discusses biotransformation innovations to improve human health relevant nutritional qualities of functional foods and food ingredients.

    • Includes novel host response-based food analytical models to optimize and improve wider health-focused application of functional foods and food ingredients.

    The overarching theme of this second book is to advance the knowledge on metabolically-driven food system innovations that can be targeted to enhance human health and food safety relevant nutritional qualities and antimicrobial properties of functional food and food ingredients. The examples of biotransformation innovations and food analytical models provide critical insights on current advances in food biotechnology to target, design and improve functional food and food ingredients with specific human health benefits. Such improved understanding will help to design more ecologically and metabolically relevant functional food and food ingredients across diverse global communities.

    The thematic structure of this second book is built from the related initial book, which is also available in the Food Biotechnology Series

    Functional Foods and Biotechnology: Sources of Functional Food and Ingredients, edited by Kalidas Shetty and Dipayan Sarkar (ISBN: 9780367435226)

    For a complete list of books in this series, please visit our website at:

    https://www.crcpress.com/Food-Biotechnology-Series/book-series/CRCFOOBIOTECH

    1. Auflage
    • Englisch
    • Milton
    • |
    • Großbritannien
    Taylor & Francis Ltd
    • Für höhere Schule und Studium
    62 schwarz-weiße Abbildungen, 57 schwarz-weiße Tabellen
    • 19,00 MB
    978-1-000-76028-6 (9781000760286)
    weitere Ausgaben werden ermittelt

    Dr. Kalidas Shetty is the Founding Director of the Global Institute of Food Security and International Agriculture (GIFSIA) at North Dakota State University (NDSU, Fargo, North Dakota), Associate Vice President for International Partnerships and Collaborations and Professor of Plant Sciences at NDSU. Prior to joining NDSU, Dr. Shetty was Professor of Food Science at University of Massachusetts for over 19 years. He earned his Ph.D in Microbiology and his M.S in Bacteriology from the University of Idaho (Moscow, Idaho) and was a Post-Doctoral Scientist at University of Guelph (Canada), and at the National Institute of Agrobiological Sciences in Japan. Dr. Shetty was inaugural Jefferson Fellow at the U.S. State Department in 2004 and served as a consultant for ¿ve years. He has authored or co-authored over 250 publications, including more than 210 peer-reviewed journal publications and reviews, concept papers, patents and book chapters. Dr. Shetty's publications have been cited widely. He has traveled widely as an invited speaker and has built strong research and educational colllaborations with international institutions to advance climate change-resilient food systems that concurrently can combat global food insecurity-linked public health challenges.

    Dr. Dipayan Sarkar is a Research Associate at the Department of Plant Sciences, North Dakota State University (NDSU, Fargo, North Dakota). He works closely with local and global research, educational and outreach initiatives of the Global Institute of Food Security and International Agriculture (GIFSIA) at NDSU to advance food security and nutritionally-linked public health solutions. He received his Bachelor in Agricultural Science (Hons.) and Master in Agronomy from India. Later, he was awarded his Ph.D in plant stress physiology from the Department of Plant, Soil, and Insect Sciences at the University of Massachusetts (Amherst, Massachusetts). He also worked as a Post-Doctoral Scientist at the Department of Food Sciences of the University of Massachusetts (Amherst, Massachusetts) under the tutelage of Dr. Kalidas Shetty. Dr. Sarkar is the author of over 50 publications including 42 peer-reviewed research papers as well as reviews, concept papers and book chapters.

    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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