Functional Foods and Biotechnology, Two Volume Set
CRC Press
978-0-367-42636-1 (ISBN)
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A two volume set that kick off the Food Biotechnology series, Functional Foods and Biotechnology combines the work of experts around that world to advance knowledge on bio-based innovations to improve wider health-focused applications of functional food and food ingredients. Volume I focuses on the recent advances in the understanding of the role of cellular, metabolic, and biochemical concepts and processing that are important and relevant to improve functional foods and food ingredients targeting human health benefits. Volume II 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
Key Features:
Provides ecological and metabolic rational to integrate novel functional food and functional ingredient sources in wider health-focused food system innovations.
Examines the value-added role of select functional foods and food ingredients to improve NCD-linked health benefits such as type-2 diabetes, cardiovascular disease, and human gut improvement
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.
The overall goal of Volume I is to provide insights on role of these functional food and ingredient sources for their integration in wider health-focused food systems, which will help food scientists, food industry personnel, nutritionists, crop science researchers, public health professionals, and policy makers to make appropriate decisions and to formulate strategies for improving health and well-being. Volume II aims 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.
Dr. Kalidas Shetty's research interests focus on the critical role of cellular and metabolic basis of oxygen biology for advancing new innovations in life sciences and especially agricultural and food innovations that advance global food security and health in a sustainable environment. This focus is contributing to very innovative advances in the areas of crops for health, post-harvest biology, nutraceuticals, functional foods and food antimicrobial strategies as critical innovations to advance food security in addition to malnutrition and hunger challenges. In particular, he has developed an innovative “crops for health” research platform to counter diet-linked chronic diseases. The rationale of this platform has relevance for managing malnutrition challenges from maternal to child health needs globally. Dipayan Sarkar, Ph.D, is a Research Associate at the Department of Plant Sciences, North Dakota State University, Fargo, North Dakota. He supervises research of graduate students and visiting scholars and work closely with local and global research, education, and outreach initiatives of the Global Institute of Food Security and International Agriculture (GIFSIA) at North Dakota State University. He received Bachelor in Agricultural Science (Hons.) and Master in Agronomy from India. Later he received Ph.D in “Plant Stress Physiology” from Department of Plant, Soil, and Insect Sciences at University of Massachusetts. He also worked as a post-doctoral research fellow at Department of Food Sciences of University of Massachusetts under the tutelage of Dr. Kalidas Shetty. His research interest is on metabolic regulation of plant and development of sustainable cropping systems based on sound ecological rationale to address global food security and public health challenges. Dipayan has published 21 peer-reviewed research papers, 6 book chapters, and many other reviews and abstracts. He is a board member of the American Council of Medicinally Active Plants and affiliated advisor for Kagoshima University Center for International Planning, Kagoshima, Japan.
VOLUME I
Chapter 1 Introduction: Metabolic-Driven Ecological Rationale to Advance Biotechnological Approaches for Functional Foods
Chapter 2 Science Behind the Substantiation of Health Claims in Functional Foods: Current Regulations
SECTION 1 SOURCES OF FUNTIONAL FOODS AND INGREDIENTS
Chapter 3 Bioactive Ingredients from Corn and Lactic Acid Biotransformation
Chapter 4 Human Health Relevant Bioactive Functionalities of Ancient Emmer Wheat
Chapter 5 Functional Bioactives from Barley for Human Health Benefits
Chapter 6 Health Beneficial Functions of Black Soybean Polyphenols
Chapter 7 Bioprocessing Strategies to Enhance L-DOPA and Phenolic Bioactives in the Fava Bean (Vicia faba)
Chapter 8 Human Health Relevant Bioactives and Associated Functionalities of Herbs from Lamiaceae Family
Chapter 9 Lemnaceae: Source Food Supplements to Functional Foods
Chapter 10 Xylooligosaccharides and Their Functional Applications
Chapter 11 Biotechnology of Nonnutritive Sweeteners
Chapter 12 Carotenoprotein from Seafood Waste
VOLUME II
SECTION 1 BIOTRANSFORMATION OF FUNCTIONAL FOODS AND INGREDIENTS
Chapter 1 Metabolic Modulation of Abiotic Stress Response for Improvement of Functional Ingredients in Food Plants
Chapter 2 Biotransformation of Food-Related Phytochemicals by the Gut Bacteria
Chapter 3 Biotransformation of Tuber Crop Ingredients with Lactic Acid Bacteria-Focus on Functional Food and Disease Prevention
Chapter 4 Lactic Acid Fermentation and Bioactive Enrichment of Functional Ingredients in Berries
Chapter 5 New Innovations in Fermentation Biotechnology of Traditional Foods of the Indian Sub-Continent
Chapter 6 Fermentation Biotechnology of African Traditional Foods
Chapter 7 Improved Traditional Fermented Foods of the Mediterranean Region – Health Benefits as Functional Foods
Chapter 8 Tequila: Biotechnology of its Production
Chapter 9 Technologies for Microbial Production of Food Ingredients
Chapter 10 Biotechnology of Microbial Flavors
Chapter 11 Phospholipase D Inhibition by Hexanal, and its Applications in Enhancing Shelf Life and Quality of Fruits, Vegetables and Flowers
Chapter 12 Production and Recovery of Enzymes for Functional Food Processing
SECTION 2 ANALYSIS OF FUNCTIONAL FOODS AND INGREDIENTS
Chapter 15 Applications of Cell and Cell Based Models to Screen the Health Promoting Properties of Dietary Components
Chapter 16 Biological Functions and Health Benefits of Food Polyphenols
Chapter 17 Plant Phytochemicals for Cancer Chemoprevention: Applications and Advantages
Chapter 18 Beneficial Lactic Acid Bacteria (LAB) Based Biotransformation of Plant and Dairy Substrates to Enhance Type 2 Diabetes Relevant Health Benefits
Chapter 19 The Potential Roles and Implications of Microbiota on Maternal and Child Health
Chapter 20 Genetic Characterization of Antimicrobial Peptides
Chapter 21 Natural Antimicrobials from Plants for Food Applications
Chapter 22 Quorum Sensing Inhibitors from Phytochemicals and Food Sources and Their Potential Applications in Food Quality
| Erscheint lt. Verlag | 15.4.2020 |
|---|---|
| Verlagsort | London |
| Sprache | englisch |
| Maße | 210 x 280 mm |
| Gewicht | 2110 g |
| Themenwelt | Medizin / Pharmazie ► Gesundheitsfachberufe ► Diätassistenz / Ernährungsberatung |
| Technik ► Lebensmitteltechnologie | |
| ISBN-10 | 0-367-42636-6 / 0367426366 |
| ISBN-13 | 978-0-367-42636-1 / 9780367426361 |
| Zustand | Neuware |
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