Full Description
The first of two related books that kick off the Food Biotechnology series, Functional Foods and Biotechnology: Sources of Functional Foods and Ingredients, 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. This volume explores sources of ecologically-based diversity of functional foods and food ingredients that are available to enhance diverse nutritional values and functional benefits of foods for better human health outcomes, especially focusing on emerging diet and lifestyle-linked non-communicable chronic disease (NCDs) challenges. The contributors with expertise in the field of Food Biotechnology and Functional Food Ingredients have integrated the recent advances in some common as well as novel sources of functional foods and ingredients from diverse ecological and cultural origins. Further, these chapters also highlight human health relevant bioactive profiles and associated functionalities of these health-promoting compounds, including preventative functional roles for common NCD-linked health benefits. 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 improvementIncludes insights on system-based solutions to advance climate resilient and health focused food diversity based on diverse biotechnological approaches to design and integrate functional food and food ingredient sourcesOverall, the rationale of this book series is focused on Metabolic-Driven Rationale to Advance Biotechnological Approaches for Functional Foods, the synopsis of which is presented as the Introduction chapter, which is followed by a chapter on current understanding about regulatory guidelines for health claims of functional foods and food ingredients. Special topics on nonnutritive sweeteners, caroteneprotein from seafood waste, and Xylooligosaccharides as functional food ingredients for health-focused dietary applications are integrated in this book. Additionally, ecologically and metabolically-driven functional roles of common food sources such as corn, and barley and some novel food sources, such as ancient emmer wheat, black soybean, fava bean, herbs from Lamiaceae and functional protein ingredients and minerals from Lemnaceae are also highlighted in this volume. The overall goal 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. A related book focuses on biological and metabolically driven mobilization of functional bioactives and ingredients and their analysis that is relevant in health and wellness.
Contents
Chapter 1 IntroductionBiotechnological Approaches for Functional Foods Chapter 2 Science Behind the Substantiation of Health Claims in Functional Foods: Current Regulations 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 Chapter 13 Metabolic Modulation of Abiotic Stress Response for Improvement of Functional Ingredients in Food Plants Chapter 14 Biotransformation of Food-Related Phytochemicals by the Gut Bacteria Chapter 15 Biotransformation of Tuber Crop Ingredients with Lactic Acid Bacteria Chapter 16 Lactic Acid Fermentation and Bioactive Enrichment of Functional Ingredients in Berries Chapter 17 New Innovations in Fermentation Biotechnology of Traditional Foods of the Indian Subcontinent Chapter 18 Fermentation Biotechnology of African Traditional Foods Chapter 19 Improved Traditional Fermented Foods of the Mediterranean Region-Health Benefits as Functional Foods Chapter 20 Tequila: Biotechnology of Microbial Flavors Chapter 21 Technologies Used for Microbial Production of Food Ingredients Chapter 22 Biotechnology of Microbial Flavors Chapter 23 Phospholipase D Inhibition by Hexanal and Its Applications in Enhancing Shelf Life and Quality of Fruits, Vegetables, and Flowers Chapter 24 Production and Recovery of Enzymes for Functional Food Processing Chapter 25 Enzymatic Bioprocessing of Tropical Seafood Wastes to Functional Foods Chapter 26 Egg Yolk Antibodies Farming for Passive Immunotherapy Chapter 27 Application of Cell and Cell Based Models to Screen the Health Promoting Properties of Dietary Components Chapter 28 Biological Functions and Health Benefits of Food Polyphenols Chapter 29 Plant Phytochemicals for Cancer Chemoprevention: Applications and Advantages Chapter 30 Beneficial Lactic Acid Bacteria (LAB) Based Biotransformation of Plant and Dairy Substrates to Enhance Type 2 Diabetes Relevant Health Benefits Chapter 31 The Potential Roles and Implications of Microbiota on Maternal and Child Health Chapter 32 Genetic Characterization of Antimicrobial Peptides Chapter 33 Natural Antimicrobials from Plants for Food Applications Chapter 34 Quorum Sensing Inhibitors from Phytochemicals and Food Sources and Their Potential Applications in Food Quality
