(Food Biotechnology Series) 1st Edition
by Kalidas Shetty (Editor), Dipayan Sarkar (Editor)
The second book of the Food Biotechnology series, Functional Foods and Biotechnology: Biotransformation and Analysis of Functional Foods and Ingredients
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. The first section of this book
provides novel examples of innovative biotransformation strategies based
on ecological, biochemical, and metabolic rationale to target the
improvement of human health relevant benefits of functional foods and
food ingredients. The second section of the book focuses on novel host
response based analytical tools and screening strategies to investigate
and validate the human health and food safety relevant benefits of
functional foods and food ingredients.
Food
biotechnology experts from around the world have contributed to this
book to advance knowledge on bio-based innovations to improve wider
health-focused applications of functional food and food ingredients,
especially targeting non-communicable chronic disease (NCD) and food
safety relevant solution strategies.
Key Features:
- 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.
- Includes
novel host response-based food analytical models to optimize and
improve wider health-focused application of functional foods and food
ingredients.
The overarching theme of this
second book is 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. The examples of biotransformation
innovations and food analytical models provide critical insights on
current advances in food biotechnology to target, design and improve
functional food and food ingredients with specific human health
benefits. Such improved understanding will help to design more
ecologically and metabolically relevant functional food and food
ingredients across diverse global communities.
