Main description:

A two volume set that kick off the Food Biotechnology series, Functional Foods and Biotechnology combines the work of experts around that world to advance knowledge on bio-based innovations to improve wider health-focused applications of functional food and food ingredients. Volume I focuses on the recent advances in the understanding of the role of cellular, metabolic, and biochemical concepts and processing that are important and relevant to improve functional foods and food ingredients targeting human health benefits. Volume II highlights two important and interrelated themes: biotransformation innovations and novel bio-based analytical tools for understanding and advancing functional foods and food ingredients for health-focused food and nutritional security solutions

Key Features:

Provides ecological and metabolic rational to integrate novel functional food and functional ingredient sources in wider health-focused food system innovations.

Examines the value-added role of select functional foods and food ingredients to improve NCD-linked health benefits such as type-2 diabetes, cardiovascular disease, and human gut improvement

Provides system science-based food biotechnology innovations to design and advance functional foods and food ingredients for solutions to emerging global food and nutritional insecurity coupled public health challenges.

Discusses biotransformation innovations to improve human health relevant nutritional qualities of functional foods and food ingredients.

The overall goal of Volume I is to provide insights on role of these functional food and ingredient sources for their integration in wider health-focused food systems, which will help food scientists, food industry personnel, nutritionists, crop science researchers, public health professionals, and policy makers to make appropriate decisions and to formulate strategies for improving health and well-being. Volume II aims to advance the knowledge on metabolically-driven food system innovations that can be targeted to enhance human health and food safety relevant nutritional qualities and antimicrobial properties of functional food and food ingredients.

Contents:

VOLUME I

Chapter 1 Introduction: Metabolic-Driven Ecological Rationale to Advance Biotechnological Approaches for Functional Foods

Chapter 2 Science Behind the Substantiation of Health Claims in Functional Foods: Current Regulations

SECTION 1 SOURCES OF FUNTIONAL FOODS AND INGREDIENTS

Chapter 3 Bioactive Ingredients from Corn and Lactic Acid Biotransformation

Chapter 4 Human Health Relevant Bioactive Functionalities of Ancient Emmer Wheat

Chapter 5 Functional Bioactives from Barley for Human Health Benefits

Chapter 6 Health Beneficial Functions of Black Soybean Polyphenols

Chapter 7 Bioprocessing Strategies to Enhance L-DOPA and Phenolic Bioactives in the Fava Bean (Vicia faba)

Chapter 8 Human Health Relevant Bioactives and Associated Functionalities of Herbs from Lamiaceae Family

Chapter 9 Lemnaceae: Source Food Supplements to Functional Foods

Chapter 10 Xylooligosaccharides and Their Functional Applications

Chapter 11 Biotechnology of Nonnutritive Sweeteners

Chapter 12 Carotenoprotein from Seafood Waste

VOLUME II

SECTION 1 BIOTRANSFORMATION OF FUNCTIONAL FOODS AND INGREDIENTS

Chapter 1 Metabolic Modulation of Abiotic Stress Response for Improvement of Functional Ingredients in Food Plants

Chapter 2 Biotransformation of Food-Related Phytochemicals by the Gut Bacteria

Chapter 3 Biotransformation of Tuber Crop Ingredients with Lactic Acid Bacteria-Focus on Functional Food and Disease Prevention

Chapter 4 Lactic Acid Fermentation and Bioactive Enrichment of Functional Ingredients in Berries

Chapter 5 New Innovations in Fermentation Biotechnology of Traditional Foods of the Indian Sub-Continent

Chapter 6 Fermentation Biotechnology of African Traditional Foods

Chapter 7 Improved Traditional Fermented Foods of the Mediterranean Region - Health Benefits as Functional Foods

Chapter 8 Tequila: Biotechnology of its Production

Chapter 9 Technologies for Microbial Production of Food Ingredients

Chapter 10 Biotechnology of Microbial Flavors

Chapter 11 Phospholipase D Inhibition by Hexanal, and its Applications in Enhancing Shelf Life and Quality of Fruits, Vegetables and Flowers

Chapter 12 Production and Recovery of Enzymes for Functional Food Processing

SECTION 2 ANALYSIS OF FUNCTIONAL FOODS AND INGREDIENTS

Chapter 15 Applications of Cell and Cell Based Models to Screen the Health Promoting Properties of Dietary Components

Chapter 16 Biological Functions and Health Benefits of Food Polyphenols

Chapter 17 Plant Phytochemicals for Cancer Chemoprevention: Applications and Advantages

Chapter 18 Beneficial Lactic Acid Bacteria (LAB) Based Biotransformation of Plant and Dairy Substrates to Enhance Type 2 Diabetes Relevant Health Benefits

Chapter 19 The Potential Roles and Implications of Microbiota on Maternal and Child Health

Chapter 20 Genetic Characterization of Antimicrobial Peptides

Chapter 21 Natural Antimicrobials from Plants for Food Applications

Chapter 22 Quorum Sensing Inhibitors from Phytochemicals and Food Sources and Their Potential Applications in Food Quality