大葉大學圖書館 |

Biotechnology in functional foods and nutraceuticals[electronic resource] /

紀錄類型:	書目-語言資料,印刷品 : Monograph/item
杜威分類號:	664.6
書名/作者:	Biotechnology in functional foods and nutraceuticals/ edited by Debasis Bagchi, Francis C. Lau, Dilip K. Ghosh.
其他作者:	Bagchi, Debasis,
出版者:	Boca Raton, Fla. : : CRC Press,, 2010.
面頁冊數:	1 online resource (xviii, 547 p.) : : ill.
附註:	Title from online title page (viewed 7 June 2010).
標題:	Food - Biotechnology.
標題:	Functional foods.
ISBN:	9781420087123 (electronic bk.)
ISBN:	1420087126 (electronic bk.)
書目註:	Includes bibliographical references and index.
內容註:	pt. 1. Biotechnology for the enhancement of functional foods and nutraceuticals: Advances in biotechnology for the production of functional foods ; Functional foods and biotechnology in Japan ; Basic and clinical studies on Active Hexose Correlated Compound ; Biotechnology and breeding for enhancing the nutritional value of berry fruit ; Improving the bioavailability of Polyphenols ; The function of the Next Generation Polyphenol, "Oligonol" ; Application of biotechnology in the development of a healthy oil capable of suppressing fat accumulation in the body ; Effects of nutraceutical antioxidants on age-related hearing loss -- pt. 2. The impact of genetic modification on functional foods: Increased production of nutriments by benetically engineered bacteria ; Recent advances in the development of Transgenic Pulse Crops ; The improvement and enhancement of Phyto-Ingredients using new technology of genetic recombination ; Metabolic engineering of bioactive Phenylpropanoids in crops ; The use of biotechnology to reduce the dependency of crop plants on fertilizers, pesticides, and other agrochemicals ; Animal biotechnology ; Application of Micro-RNA in regenerative nutraceuticals and functional foods ; Microbial production of organic acids and its improvement by genome shuffling -- pt. 3. New frontier in food manufacturing process: Microalgal biotechnology in the production of nutraceuticals ; The innovation of technology for microalgae cultivation and its application for functional foods and the nutraceutical industry ; Production of Nattokinase as a fibrinolytic enzyme by an ingenious fermentation technology ; Synthesis of Antihypertensive GABA-Enriched dairy products using lactic acid bacteria ; Production of high-quality probiotics using novel fermentation and stabilization technologies ; Tracking the careers of grape and wine polymers using biotechnology and systems biology ; The impact of supercritical extraction and fractionation technology on the functional food and nutraceutical Industry ; The application of nanotechnology to tunctional foods and nutraceuticals to enhance their bioactivities -- pt. 4. Quality assurance and safety: Enhancing the nutritional quality of fruit juices ; Probiotics ; Use of high pressure technology to inactivate bacterial spores in foods -- pt. 5. Legal, social, and regulatory aspects of food biotechnology: Global food biotechnology regulations and urgency for harmonization -- pt. 6. Future of biotechnology: Future strategies for the development of biotechnology-enhanced functional foods and their contribution to human nutrition.
摘要、提要註:	Modern food biotechnology is now a billion-dollar industry, producing functional foods and nutraceuticals that offer a whole host of increased health benefits. This book begins with an overview of the advances in biotechnology and their contributions to food science. It then examines the impact of genetic modification on functional foods.
電子資源:	http://www.crcnetbase.com/isbn/978-1-4200-8711-6

Biotechnology in functional foods and nutraceuticals[electronic resource] /
Biotechnology in functional foods and nutraceuticals[electronic resource] /edited by Debasis Bagchi, Francis C. Lau, Dilip K. Ghosh. - Boca Raton, Fla. :CRC Press,2010. - 1 online resource (xviii, 547 p.) :ill.

Title from online title page (viewed 7 June 2010).

Includes bibliographical references and index.

pt. 1. Biotechnology for the enhancement of functional foods and nutraceuticals: Advances in biotechnology for the production of functional foods ; Functional foods and biotechnology in Japan ; Basic and clinical studies on Active Hexose Correlated Compound ; Biotechnology and breeding for enhancing the nutritional value of berry fruit ; Improving the bioavailability of Polyphenols ; The function of the Next Generation Polyphenol, "Oligonol" ; Application of biotechnology in the development of a healthy oil capable of suppressing fat accumulation in the body ; Effects of nutraceutical antioxidants on age-related hearing loss -- pt. 2. The impact of genetic modification on functional foods: Increased production of nutriments by benetically engineered bacteria ; Recent advances in the development of Transgenic Pulse Crops ; The improvement and enhancement of Phyto-Ingredients using new technology of genetic recombination ; Metabolic engineering of bioactive Phenylpropanoids in crops ; The use of biotechnology to reduce the dependency of crop plants on fertilizers, pesticides, and other agrochemicals ; Animal biotechnology ; Application of Micro-RNA in regenerative nutraceuticals and functional foods ; Microbial production of organic acids and its improvement by genome shuffling -- pt. 3. New frontier in food manufacturing process: Microalgal biotechnology in the production of nutraceuticals ; The innovation of technology for microalgae cultivation and its application for functional foods and the nutraceutical industry ; Production of Nattokinase as a fibrinolytic enzyme by an ingenious fermentation technology ; Synthesis of Antihypertensive GABA-Enriched dairy products using lactic acid bacteria ; Production of high-quality probiotics using novel fermentation and stabilization technologies ; Tracking the careers of grape and wine polymers using biotechnology and systems biology ; The impact of supercritical extraction and fractionation technology on the functional food and nutraceutical Industry ; The application of nanotechnology to tunctional foods and nutraceuticals to enhance their bioactivities -- pt. 4. Quality assurance and safety: Enhancing the nutritional quality of fruit juices ; Probiotics ; Use of high pressure technology to inactivate bacterial spores in foods -- pt. 5. Legal, social, and regulatory aspects of food biotechnology: Global food biotechnology regulations and urgency for harmonization -- pt. 6. Future of biotechnology: Future strategies for the development of biotechnology-enhanced functional foods and their contribution to human nutrition.

Modern food biotechnology is now a billion-dollar industry, producing functional foods and nutraceuticals that offer a whole host of increased health benefits. This book begins with an overview of the advances in biotechnology and their contributions to food science. It then examines the impact of genetic modification on functional foods.

ISBN: 9781420087123 (electronic bk.)Subjects--Topical Terms:

366910
Food
--Biotechnology.Index Terms--Genre/Form:

336502
Electronic books.

LC Class. No.: TP248.65.F66

Dewey Class. No.: 664.6

Biotechnology in functional foods and nutraceuticals[electronic resource] /
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245 0 0 $a Biotechnology in functional foods and nutraceuticals $h [electronic resource] / $c edited by Debasis Bagchi, Francis C. Lau, Dilip K. Ghosh.
260 $a Boca Raton, Fla. : $b CRC Press, $c 2010.
300 $a 1 online resource (xviii, 547 p.) : $b ill.
500 $a Title from online title page (viewed 7 June 2010).
504 $a Includes bibliographical references and index.
505 0 $a pt. 1. Biotechnology for the enhancement of functional foods and nutraceuticals: Advances in biotechnology for the production of functional foods ; Functional foods and biotechnology in Japan ; Basic and clinical studies on Active Hexose Correlated Compound ; Biotechnology and breeding for enhancing the nutritional value of berry fruit ; Improving the bioavailability of Polyphenols ; The function of the Next Generation Polyphenol, "Oligonol" ; Application of biotechnology in the development of a healthy oil capable of suppressing fat accumulation in the body ; Effects of nutraceutical antioxidants on age-related hearing loss -- pt. 2. The impact of genetic modification on functional foods: Increased production of nutriments by benetically engineered bacteria ; Recent advances in the development of Transgenic Pulse Crops ; The improvement and enhancement of Phyto-Ingredients using new technology of genetic recombination ; Metabolic engineering of bioactive Phenylpropanoids in crops ; The use of biotechnology to reduce the dependency of crop plants on fertilizers, pesticides, and other agrochemicals ; Animal biotechnology ; Application of Micro-RNA in regenerative nutraceuticals and functional foods ; Microbial production of organic acids and its improvement by genome shuffling -- pt. 3. New frontier in food manufacturing process: Microalgal biotechnology in the production of nutraceuticals ; The innovation of technology for microalgae cultivation and its application for functional foods and the nutraceutical industry ; Production of Nattokinase as a fibrinolytic enzyme by an ingenious fermentation technology ; Synthesis of Antihypertensive GABA-Enriched dairy products using lactic acid bacteria ; Production of high-quality probiotics using novel fermentation and stabilization technologies ; Tracking the careers of grape and wine polymers using biotechnology and systems biology ; The impact of supercritical extraction and fractionation technology on the functional food and nutraceutical Industry ; The application of nanotechnology to tunctional foods and nutraceuticals to enhance their bioactivities -- pt. 4. Quality assurance and safety: Enhancing the nutritional quality of fruit juices ; Probiotics ; Use of high pressure technology to inactivate bacterial spores in foods -- pt. 5. Legal, social, and regulatory aspects of food biotechnology: Global food biotechnology regulations and urgency for harmonization -- pt. 6. Future of biotechnology: Future strategies for the development of biotechnology-enhanced functional foods and their contribution to human nutrition.
520 $a Modern food biotechnology is now a billion-dollar industry, producing functional foods and nutraceuticals that offer a whole host of increased health benefits. This book begins with an overview of the advances in biotechnology and their contributions to food science. It then examines the impact of genetic modification on functional foods.
588 $a Description based on print version record.
650 0 $a Food $x Biotechnology. $3 366910
650 0 $a Functional foods. $3 197387
655 4 $a Electronic books. $2 local $3 336502
700 1 $a Bagchi, Debasis, $d 1954- $3 507241
700 1 $a Lau, Francis $q (Francis C.) $3 558598
700 1 $a Ghosh, Dilip K. $3 361094
856 4 0 $u http://www.crcnetbase.com/isbn/978-1-4200-8711-6