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.
Reviews
This multi-authored book written by experts with vast experience in these areas covers the biotechnology in functional foods, nutraceuticals, and health claims. The book is well organized, explores new sources of nutraceutical and functional food ingredients, and addresses crucial issues for product development, processing, and post-launch monitoring. It presents the latest developments in the chemistry, biochemistry, pharmacology, epidemiology, engineering, and processing of functional foods.
—Asim K Duuaroy, Professor Faculty of Medicine,ity of Oslo, writing in Food & Nutrition Research, 2011
This book is certainly not for the faint-hearted. From the very first chapter you are thrust deep into the historical roots of biotechnology and its impact on many of our staple foods. … the editors have compiled experts in of each of the fields covered, including biofortification, genetic engineering and modified nutrients. … The editors have provided a well-summarised reference book in an emerging area of nutrition science. With few other reference books of this magnitude available it certainly fills a need in the literature. … this book certainly will have appeal to nutrition academics, researchers or biotechnology enthusiasts to be used as a comprehensive reference.
—Craig Patch, PhD, MBA, Grad Dip Nutr Diet, BAppSc, AdvAPD, Innovation Manager, Clover Corporation, Sydney, New South Wales, Australia, Nutrition & Dietetics, 2011, Vol. 68
Contents
BIOTECHNOLOGY FOR THE ENHANCEMENT OF FUNCTIONAL FOOD...
