Functional Foods and Biotechnology

Focuses the information from the recently published Food Biotechnology to illuminate the role of biochemical processing in the improvement of functional foods and the increase of nutrient value.

Applying scientific concepts, the text explores the design of functional food ingredients, the bio-mobilization of major nutrients, and the use of specific phenolic metabolites in disease prevention.

Specialty topics include oxidation and disease, antibodies from eggs, phytochemicals as antimicrobials, and passive immune improvement with pro- and pre-biotics.

The text provides key emerging techniques for improving food production and processing, enhancing food safety and quality, and increasing nutritional values.