Functional Foods And Biotechnology (Hardcover)

Clonal Screening and Sprout Based Bioprocessing of Phenolic Phytochemicals for Functional Foods, K. Shetty, F. M. Clydesdale, and D. A. VattemMolecular Design of Soybean Proteins for Enhanced Food Quality, N. Maruyama, E. Mae Tecson-Mendoza, Y. Maruyama, M. Adachi, and S. UtsumiGenetic Modification of Plant Starches for Food Applications, J. D. Klucinec and P. L. KeelingGenetic Modification of Plant Oils for Food Uses, A. J. KinneyMolecular Biotechnology for Nutraceutical Enrichment of Food Crops: The Case of Minerals and Vitamins, O. Paredes-Lopez and J. A. Osuna-CastroPotential Health Benefits of Soybean Isoflavonoids and Related Phenolic Antioxidants, P. McCue and K. ShettyFunctional Phytochemicals from Cranberries: Their Mechanism of Action and Strategies to Improve Functionality, D. A. Vattem and K. ShettyRosmarinic Acid Biosynthesis and Mechanism of Action, K. ShettyBioprocessing Strategies to Enhance l-DOPA and Phenolic Antioxidants in the Fava Bean (Vicia faba), K. Shetty, R. Randhir, and P. ShettyBiochemical Markers for Antioxidant Functionality, D. A. Vattem and K. ShettyPhytochemicals and Breast Cancer Chemoprevention, S. Smith-Schneider, L. A. Roberts, and K. ShettyPhenolic Antimicrobials from Plants for Control of Bacterial Pathogens, K. Shetty and Y. T. LinBiotechnology in Wine Industry, M. Oke, G. Paliyath, and K. H. FisherBiotechnology of Nonnutritive Sweeteners, R. Randhir and K. ShettyBiotechnological Approaches to Improve Nutritional Quality and Shelf Life of Fruits and Vegetables, R. Grittle Pinhero and G. PaliyathEgg Yolk Antibody Farming for Passive Immunotherapy, J. Kovacs-Nolan and Y. MineHuman Gut Microflora in Health and Disease: Focus on Prebiotics, T. Casci, R. A. Rastall, and G. R. GibsonImmunomodulating Effects of Lactic Acid Bacteria, H. Risager Christensen and H. FrøkiærEnzymatic Synthesis of Oligosaccharides: Progress and Recent Trends, V. Maitin and R. A. RastallMetabolic Engineering of Bacteria for Food Ingredients, R. GonzalezTechnologies Used for Microbial Production of Food Ingredients, A. L. Pometto III and A. DemirciProduction of Carotenoids by Gene Combination in Escherichia coli, G. SandmannProduction of Amino Acids: Physiological and Genetic Approaches, R. KramerBiotechnology of Microbial Polysaccharides in Food, I. W. SutherlandSolid-State Bioprocessing for Functional Food Ingredients and Food Waste Remediation, K. ShettyIndex