Functional Foods and Biotechnology : Sources of Functional Foods and Ingredients (Hardcover, 2 New edition)

The Second Edition of Functional Foods and Biotechnology--which kicks off the new Food Biotechnology series?illuminates the role of metabolic and biochemical processing in the improvement of functional foods with targeted health benefits and increased nutrient value. Applying molecular, biochemical, cellular, and bioprocessing concepts, the text explores the design of functional food ingredients; the bio-mobilization of nutrients such as starch, lipids, vitamins, and minerals; and the use of specific phenolic metabolites from common botanical species. Many chapters are concerned with the role of ingredients in oxidation-linked disease, which is the core basis for the major chronic diseases.