Biotechnology in Functional Foods and NutraceuticalsCRC Press Fecha de publicación: 30/04/2010 Páginas: 591
Formato: Hardback 254 x 178 mm
Biotechnology is an important part of the emerging field of functional foods and nutraceuticals. This book presents current research on biotechnology in the food and nutrition industries. Chapters include information on genetic engineering of functional foods; applications of marine and animal biotechnology in nutrition; enhancement of bioactive phenolic metabolites; safety considerations of probiotics; and biotechnology to increase the bioavailability of phytonutrients. Additional topics cover the improvement of nutritional value in functional foods, food manufacturing technology, quality assurance, as well as legal, social, and regulatory aspects of food and nutrition biotechnology.
Nutraceuticals & Functional Foods