Functional Foods and Biotechnology: Biotransformation and Analysis of Functional Foods and Ingredients (Food Biotechnology)

November 1, 2020
Functional Foods and Biotechnology: Biotransformation and Analysis of Functional Foods and Ingredients (Food Biotechnology)

The second book of the Food Biotechnology series, FunctionalFoods and Biotechnology: Biotransformation and Analysis ofFunctional Foods and Ingredients highlights two important andinterrelated themes: biotransformation innovations and novelbio-based analytical tools for understanding and advancingfunctional foods and food ingredients for health-focused food andnutritional security solutions. The first section of this bookprovides novel examples of innovative biotransformation strategiesbased on ecological, biochemical, and metabolic rationale to targetthe improvement of human health relevant benefits of functionalfoods and food ingredients. The second section of the book focuseson novel host response based analytical tools and screeningstrategies to investigate and validate the human health and foodsafety relevant benefits of functional foods and foodingredients.Food biotechnology experts from around the world havecontributed to this book to advance knowledge on bio-basedinnovations to improve wider health-focused applications offunctional food and food ingredients, especially targetingnon-communicable chronic disease (NCD) and food safety relevantsolution strategies.Key Features:Provides system science-based food biotechnology innovations todesign and advance functional foods and food ingredients forsolutions to emerging global food and nutritional insecuritycoupled public health challenges.Discusses biotransformation innovations to improve human healthrelevant nutritional qualities of functional foods and foodingredients.Includes novel host response-based food analytical models tooptimize and improve wider health-focused application of functionalfoods and food ingredients.The overarching theme of this second book is to advance theknowledge on metabolically-driven food system innovations that canbe targeted to enhance human health and food safety relevantnutritional qualities and antimicrobial properties of functionalfood and food ingredients. The examples of biotransformationinnovations and food analytical models provide critical insights oncurrent advances in food biotechnology to target, design andimprove functional food and food ingredients with specific humanhealth benefits. Such improved understanding will help to designmore ecologically and metabolically relevant functional food andfood ingredients across diverse global communities.The thematic structure of this second book is built from therelated initial book, which is also available in the FoodBiotechnology SeriesFunctional Foods and Biotechnology: Sources ofFunctional Food and Ingredients, edited by KalidasShetty and Dipayan Sarkar (ISBN: 9780367435226)For a complete list of books in this series, please visit ourwebsite at:https://www.crcpress.com/Food-Biotechnology-Series/book-series/CRCFOOBIOTECH