Functional foods and biotechnology
- نوع فایل : کتاب
- زبان : انگلیسی
- مؤلف : Kalidas Shetty; et al
- ناشر : Boca Raton, FL : CRC/Taylor & Francis
- چاپ و سال / کشور: 2007
- شابک / ISBN : 9781420007725
Description
Clonal screening and sprout-based bioprocessing of phenolic phytochemicals for functional foods -- Molecular design of soy proteins for enhanced food quality - Starch Biosynthesis for Food Applications -- Genetic Modification of Plant Oils for Food Uses -- Molecular Biotechnology for Nutraceutical Enrichment by Food Crops--The case of Minerals and Vitamins -- Potential Health Benefits of Soybean Isoflavonoids and Related Phenolic Antioxidants" by McCue and Shetty. 7)"Functional phytochemicals from cranberries: their mechanism of action and strategies to improve functionality -- Rosmarinic acid biosynthesis and mechanism of action -- Bioprocessing strategies to enhance L-DOPA and Phenolic Antioxidants in Fava bean (Vicia faba) -- Biochemical Markers for Antioxidant Functionality -- Phytochemicals and Breast Cancer Chemoprevention -- Phenolic antimicrobials from Plants for Control of Bacterial Pathogens -- Biotechnology in Wine Industry -- Biotechnology of Non-nutritive Sweetners -- Biotechnological approaches to improve nutritional quality and shelf life of fruits and vegetables -- Egg yolk antibody farming for passive immunotherapy -- Human gut microflora in Health and Disease: Focus on Prebiotics -- Immunomodulating effects of lactic acid bacteria -- Enzymatic synthesis of oligosaccharides: progress and recent trends -- Metabolic Engineering of bacteria for Food ingredients -- Technologies used for microbial production of food ingredients -- Production of carotenoids by gene combination in E.coli -- Production of amino acids: Physiological and Genetic Approaches -- Biotechnology of microbial polysaccharides in food -- Solid-state Bioprocessing for Functional Food Ingredients and Food Waste Remediation.
Clonal screening and sprout-based bioprocessing of phenolic phytochemicals for functional foods --
Molecular design of soy proteins for enhanced food quality - Starch Biosynthesis for Food Applications --
Genetic Modification of Plant Oils for Food Uses --
Molecular Biotechnology for Nutraceutical Enrichment by Food Crops--The case of Minerals and Vitamins --
Potential Health Benefits of Soybean Isoflavonoids and Related Phenolic Antioxidants" by McCue and Shetty. 7)"Functional phytochemicals from cranberries: their mechanism of action and strategies to improve functionality --
Rosmarinic acid biosynthesis and mechanism of action --
Bioprocessing strategies to enhance L-DOPA and Phenolic Antioxidants in Fava bean (Vicia faba) --
Biochemical Markers for Antioxidant Functionality --
Phytochemicals and Breast Cancer Chemoprevention --
Phenolic antimicrobials from Plants for Control of Bacterial Pathogens --
Biotechnology in Wine Industry --
Biotechnology of Non-nutritive Sweetners --
Biotechnological approaches to improve nutritional quality and shelf life of fruits and vegetables --
Egg yolk antibody farming for passive immunotherapy --
Human gut microflora in Health and Disease: Focus on Prebiotics --
Immunomodulating effects of lactic acid bacteria --
Enzymatic synthesis of oligosaccharides: progress and recent trends --
Metabolic Engineering of bacteria for Food ingredients --
Technologies used for microbial production of food ingredients --
Production of carotenoids by gene combination in E.coli --
Production of amino acids: Physiological and Genetic Approaches --
Biotechnology of microbial polysaccharides in food --
Solid-state Bioprocessing for Functional Food Ingredients and Food Waste Remediation.
Molecular design of soy proteins for enhanced food quality - Starch Biosynthesis for Food Applications --
Genetic Modification of Plant Oils for Food Uses --
Molecular Biotechnology for Nutraceutical Enrichment by Food Crops--The case of Minerals and Vitamins --
Potential Health Benefits of Soybean Isoflavonoids and Related Phenolic Antioxidants" by McCue and Shetty. 7)"Functional phytochemicals from cranberries: their mechanism of action and strategies to improve functionality --
Rosmarinic acid biosynthesis and mechanism of action --
Bioprocessing strategies to enhance L-DOPA and Phenolic Antioxidants in Fava bean (Vicia faba) --
Biochemical Markers for Antioxidant Functionality --
Phytochemicals and Breast Cancer Chemoprevention --
Phenolic antimicrobials from Plants for Control of Bacterial Pathogens --
Biotechnology in Wine Industry --
Biotechnology of Non-nutritive Sweetners --
Biotechnological approaches to improve nutritional quality and shelf life of fruits and vegetables --
Egg yolk antibody farming for passive immunotherapy --
Human gut microflora in Health and Disease: Focus on Prebiotics --
Immunomodulating effects of lactic acid bacteria --
Enzymatic synthesis of oligosaccharides: progress and recent trends --
Metabolic Engineering of bacteria for Food ingredients --
Technologies used for microbial production of food ingredients --
Production of carotenoids by gene combination in E.coli --
Production of amino acids: Physiological and Genetic Approaches --
Biotechnology of microbial polysaccharides in food --
Solid-state Bioprocessing for Functional Food Ingredients and Food Waste Remediation.
