Biotechnology in Functional Foods and Nutraceuticals

Modern food biotechnology is now a billion-dollar industry, producing functional foods and nutraceuticals that offer a whole host of increased health benefits, including prevention against illness, and chronic and degenerative conditions. Written by a team of top-tier researchers and scientists from around the world, Biotechnology in Functional Foods and Nutraceuticals brings you up to speed on the cutting-edge research advances taking place in the field. The book begins with an overview of recent advances in biotechnology and their contributions to food science. It then examines the impact of genetic modification on functional foods and explores various aspects of food manufacturing technology. This one-of-a-kind resource also gives insight into quality assurance and food safety and an assessment of where the field currently stands on legal, social, and regulatory aspects of food biotechnology. The book rounds out its solid coverage with a look at future directions in the applications of biotechnology to functional foods and nutraceuticals. Biotechnology in Functional Foods and Nutraceuticals is the first book of its kind to position functional foods and nutraceuticals in the broader context of emerging technologies, making it a one-stop reference for food and nutrition scientists as well as researchers in the functional foods and nutraceuticals industries, nutritionists, dieticians, and supplement manufacturers.

BIOTECHNOLOGY FOR THE ENHANCEMENT OF FUNCTIONAL FOODS AND NUTRACEUTICALSAdvances in Biotechnology for the Production of Functional Foods Yun-Hwa Peggy Hsieh and Jack Appiah OforiFunctional Foods and Biotechnology in Japan Harukazu FukamiBasic and Clinical Studies on Active Hexose Correlated Compound Takehito Miura, Kentaro Kitadate, Hiroshi Nishioka, and Koji WakameBiotechnology and Breeding for Enhancing the Nutritional Value of Berry Fruit Jessica Scalzo and Bruno MezzettiImproving the Bioavailability of Polyphenols Tetsuya Konishi and M. Mamunur RahmanThe Function of the Next Generation Polyphenol, "Oligonol" Takehito Miura, Kentaro Kitadate, and Hajime FujiiApplication of Biotechnology in the Development of a Healthy Oil Capable of Suppressing Fat Accumulation in the Body Hiroyuki TakeuchiEffects of Nutraceutical Antioxidants on Age-Related Hearing Loss Shinichi Someya, Tomas A. Prolla, and Masaru TanokuraTHE IMPACT OF GENETIC MODIFICATION ON FUNCTIONAL FOODSIncreased Production of Nutriments by Genetically Engineered Bacteria Kazuhiko Tabata and Satoshi KoizumiRecent Advances in the Development of Transgenic Pulse Crops Susan EapenThe Improvement and Enhancement of Phyto-Ingredients Using New Technology of Genetic Recombination Hisabumi TakaseMetabolic Engineering of Bioactive Phenylpropanoids in Crops Kevin M. DaviesThe Use of Biotechnology to Reduce the Dependency of Crop Plants on Fertilizers, Pesticides, and Other Agrochemicals Zeba F. AlamAnimal Biotechnology: Applications and Potential Risks Rama Shanker Verma, Abhilash, Sugapriya M.D., and Chithra R.Application of Micro-RNA in Regenerative Nutraceuticals and Functional Foods Ji Wu, Huacheng Luo, Li Zhou, and Jie XiangMicrobial Production of Organic Acids and its Improvement by Genome ShufflingTakashi YamadaNEW FRONTIER IN FOOD MANUFACTURING PROCESSMicroalgal Biotechnology in the Production of Nutraceuticals Niels-Henrik Norsker, Maria Barbosa, and René WijffelsThe Innovation of Technology for Microalgae Cultivation and its Application for Functional Foods and the Nutraceutical Industry Akira Satoh, Masaharu Ishikura, Nagisa Murakami, Kai Zhang, and Daisuke SasakiProduction of Nattokinase as a Fibrinolytic Enzyme by an Ingenious Fermentation Technology: Safety and Efficacy Studies Shinsaku Takaoka, Kazuya Ogasawara, and Hiroyoshi MoriyamaSynthesis of Antihypertensive GABA-Enriched Dairy Products Using Lactic Acid Bacteria Kazuhito HayakawaProduction of High-Quality Probiotics Using Novel Fermentation and Stabilization Technologies Franck Grattepanche and Christophe LacroixTracking the Careers of Grape and Wine Polymers Using Biotechnology and Systems Biology John P. Moore and Benoit DivolThe Impact of Supercritical Extraction and Fractionation Technology on the Functional Food and Nutraceutical IndustryAndrés Moure, Beatriz Díaz-Reinoso, Herminia Domínguez, and Juan Carlos ParajóThe Application of Nanotechnology to Functional Foods and Nutraceuticals to Enhance Their Bioactivities Ping-Chung KuoQUALITY ASSURANCE AND SAFETY: DESIGN AND IMPLEMENTATIONEnhancing the Nutritional Quality of Fruit Juices: Advanced Technologies for Juice Extraction and Pasteurization Robert D. Hancock and Derek StewartProbiotics: Health Benefits, Efficacy, and Safety Nagendra P. ShahUse of High Pressure Technology to Inactivate Bacterial Spores in Foods Noriyuki Igura, Seiji Noma, and Mitsuya ShimodaLEGAL, SOCIAL, AND REGULATORY ASPECTS OF FOOD BIOTECHNOLOGYRegulations of Biotechnology: Generally Recognized as Safe (GRAS) and Health Claims Ryan R. Simon, Earle R. Nestmann, Kathy Musa-Veloso, and Ian C. MunroGlobal Food Biotechnology Regulations and Urgency for HarmonizationDilip Ghosh and Peter WilliamsFUTURE OF BIOTECHNOLOGYFuture Strategies for the Development of Biotechnology-Enhanced Functional Foods and Their Contribution to Human Nutrition Dilip Ghosh, Francis C. Lau, and Debasis Bagchi