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Biotechnology in functional foods and nutraceuticals / / edited by Debasis Bagchi, Francis C. Lau, Dilip K. Ghosh
| Biotechnology in functional foods and nutraceuticals / / edited by Debasis Bagchi, Francis C. Lau, Dilip K. Ghosh |
| Pubbl/distr/stampa | Boca Raton : , : CRC Press, , 2010 |
| Descrizione fisica | 1 online resource (594 p.) |
| Disciplina | 664 |
| Altri autori (Persone) |
BagchiDebasis <1954->
LauFrancis (Francis C.) GhoshDilip K |
| Soggetto topico |
Food - Biotechnology
Functional foods |
| Soggetto genere / forma | Electronic books. |
| ISBN |
0-429-14773-2
1-4200-8712-6 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Front cover; Contents; Preface; Editors; Contributors; Part I. Biotechnology for the Enhancement of Functional Foods and Nutraceuticals; Chapter 1. Advances in Biotechnology for the Production of Functional Foods; Chapter 2. Functional Foods and Biotechnology in Japan; Chapter 3. Basic and Clinical Studies on Active Hexose Correlated Compound; Chapter 4. Biotechnology and Breeding for Enhancing the Nutritional Value of Berry Fruit; Chapter 5. Improving the Bioavailability of Polyphenols; Chapter 6. The Function of the Next Generation Polyphenol, "Oligonol"
Chapter 7. Application of Biotechnology in the Development of a Healthy Oil Capable of Suppressing Fat Accumulation in the BodyChapter 8. Effects of Nutraceutical Antioxidants on Age-Related Hearing Loss; Part II. The Impact of Genetic Modification on Functional Foods; Chapter 9. Increased Production of Nutriments by Genetically Engineered Bacteria; Chapter 10. Recent Advances in the Development of Transgenic Pulse Crops; Chapter 11. The Improvement and Enhancement of Phyto-Ingredients Using the New Technology of Genetic Recombination Chapter 12. Metabolic Engineering of Bioactive Phenylpropanoids in CropsChapter 13. The Use of Biotechnology to Reduce the Dependency of Crop Plants on Fertilizers, Pesticides, and Other Agrochemicals; Chapter 14. Animal Biotechnology; Chapter 15. Application of Micro-RNA in Regenerative Nutraceuticals and Functional Foods; Chapter 16. Microbial Production of Organic Acids and Its Improvement by Genome Shuffling; Part III. New Frontier in Food Manufacturing Process; Chapter 17. Microalgal Biotechnology in the Production of Nutraceuticals Chapter 18. The Innovation of Technology for Microalgae Cultivation and Its Application in Functional Foods and the Nutraceutical IndustryChapter 19. Production of Nattokinase as a Fibrinolytic Enzyme by an Ingenious Fermentation Technology; Chapter 20. Synthesis of Antihypertensive GABA-Enriched Dairy Products Using Lactic Acid Bacteria; Chapter 21. Production of High-Quality Probiotics Using Novel Fermentation and Stabilization Technologies; Chapter 22. Tracking the Careers of Grape and Wine Polymers Using Biotechnology and Systems Biology Chapter 23. The Impact of Supercritical Extraction and Fractionation Technology on the Functional Food and Nutraceutical IndustryChapter 24. The Application of Nanotechnology to Functional Foods and Nutraceuticals to Enhance Their Bioactivities; Part IV. Quality Assurance and Safety: Design and Implementation; Chapter 25. Enhancing the Nutritional Quality of Fruit Juices; Chapter 26. Probiotics; Chapter 27. Use of High Pressure Technology to Inactivate Bacterial Spores in Foods; Chapter 28. Regulations of Biotechnology Chapter 29. Global Food Biotechnology Regulations and Urgency for Harmonization |
| Record Nr. | UNINA-9910458910203321 |
| Boca Raton : , : CRC Press, , 2010 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Biotechnology in functional foods and nutraceuticals / / edited by Debasis Bagchi, Francis C. Lau, Dilip K. Ghosh
| Biotechnology in functional foods and nutraceuticals / / edited by Debasis Bagchi, Francis C. Lau, Dilip K. Ghosh |
| Pubbl/distr/stampa | Boca Raton : , : CRC Press, , 2010 |
| Descrizione fisica | 1 online resource (594 p.) |
| Disciplina | 664 |
| Altri autori (Persone) |
BagchiDebasis <1954->
LauFrancis (Francis C.) GhoshDilip K |
| Soggetto topico |
Food - Biotechnology
Functional foods |
| ISBN |
0-429-14773-2
1-4200-8712-6 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Front cover; Contents; Preface; Editors; Contributors; Part I. Biotechnology for the Enhancement of Functional Foods and Nutraceuticals; Chapter 1. Advances in Biotechnology for the Production of Functional Foods; Chapter 2. Functional Foods and Biotechnology in Japan; Chapter 3. Basic and Clinical Studies on Active Hexose Correlated Compound; Chapter 4. Biotechnology and Breeding for Enhancing the Nutritional Value of Berry Fruit; Chapter 5. Improving the Bioavailability of Polyphenols; Chapter 6. The Function of the Next Generation Polyphenol, "Oligonol"
Chapter 7. Application of Biotechnology in the Development of a Healthy Oil Capable of Suppressing Fat Accumulation in the BodyChapter 8. Effects of Nutraceutical Antioxidants on Age-Related Hearing Loss; Part II. The Impact of Genetic Modification on Functional Foods; Chapter 9. Increased Production of Nutriments by Genetically Engineered Bacteria; Chapter 10. Recent Advances in the Development of Transgenic Pulse Crops; Chapter 11. The Improvement and Enhancement of Phyto-Ingredients Using the New Technology of Genetic Recombination Chapter 12. Metabolic Engineering of Bioactive Phenylpropanoids in CropsChapter 13. The Use of Biotechnology to Reduce the Dependency of Crop Plants on Fertilizers, Pesticides, and Other Agrochemicals; Chapter 14. Animal Biotechnology; Chapter 15. Application of Micro-RNA in Regenerative Nutraceuticals and Functional Foods; Chapter 16. Microbial Production of Organic Acids and Its Improvement by Genome Shuffling; Part III. New Frontier in Food Manufacturing Process; Chapter 17. Microalgal Biotechnology in the Production of Nutraceuticals Chapter 18. The Innovation of Technology for Microalgae Cultivation and Its Application in Functional Foods and the Nutraceutical IndustryChapter 19. Production of Nattokinase as a Fibrinolytic Enzyme by an Ingenious Fermentation Technology; Chapter 20. Synthesis of Antihypertensive GABA-Enriched Dairy Products Using Lactic Acid Bacteria; Chapter 21. Production of High-Quality Probiotics Using Novel Fermentation and Stabilization Technologies; Chapter 22. Tracking the Careers of Grape and Wine Polymers Using Biotechnology and Systems Biology Chapter 23. The Impact of Supercritical Extraction and Fractionation Technology on the Functional Food and Nutraceutical IndustryChapter 24. The Application of Nanotechnology to Functional Foods and Nutraceuticals to Enhance Their Bioactivities; Part IV. Quality Assurance and Safety: Design and Implementation; Chapter 25. Enhancing the Nutritional Quality of Fruit Juices; Chapter 26. Probiotics; Chapter 27. Use of High Pressure Technology to Inactivate Bacterial Spores in Foods; Chapter 28. Regulations of Biotechnology Chapter 29. Global Food Biotechnology Regulations and Urgency for Harmonization |
| Record Nr. | UNINA-9910792328503321 |
| Boca Raton : , : CRC Press, , 2010 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Biotechnology in functional foods and nutraceuticals / / edited by Debasis Bagchi, Francis C. Lau, Dilip K. Ghosh
| Biotechnology in functional foods and nutraceuticals / / edited by Debasis Bagchi, Francis C. Lau, Dilip K. Ghosh |
| Pubbl/distr/stampa | Boca Raton : , : CRC Press, , 2010 |
| Descrizione fisica | 1 online resource (594 p.) |
| Disciplina | 664 |
| Altri autori (Persone) |
BagchiDebasis <1954->
LauFrancis (Francis C.) GhoshDilip K |
| Soggetto topico |
Food - Biotechnology
Functional foods |
| ISBN |
0-429-14773-2
1-4200-8712-6 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Front cover; Contents; Preface; Editors; Contributors; Part I. Biotechnology for the Enhancement of Functional Foods and Nutraceuticals; Chapter 1. Advances in Biotechnology for the Production of Functional Foods; Chapter 2. Functional Foods and Biotechnology in Japan; Chapter 3. Basic and Clinical Studies on Active Hexose Correlated Compound; Chapter 4. Biotechnology and Breeding for Enhancing the Nutritional Value of Berry Fruit; Chapter 5. Improving the Bioavailability of Polyphenols; Chapter 6. The Function of the Next Generation Polyphenol, "Oligonol"
Chapter 7. Application of Biotechnology in the Development of a Healthy Oil Capable of Suppressing Fat Accumulation in the BodyChapter 8. Effects of Nutraceutical Antioxidants on Age-Related Hearing Loss; Part II. The Impact of Genetic Modification on Functional Foods; Chapter 9. Increased Production of Nutriments by Genetically Engineered Bacteria; Chapter 10. Recent Advances in the Development of Transgenic Pulse Crops; Chapter 11. The Improvement and Enhancement of Phyto-Ingredients Using the New Technology of Genetic Recombination Chapter 12. Metabolic Engineering of Bioactive Phenylpropanoids in CropsChapter 13. The Use of Biotechnology to Reduce the Dependency of Crop Plants on Fertilizers, Pesticides, and Other Agrochemicals; Chapter 14. Animal Biotechnology; Chapter 15. Application of Micro-RNA in Regenerative Nutraceuticals and Functional Foods; Chapter 16. Microbial Production of Organic Acids and Its Improvement by Genome Shuffling; Part III. New Frontier in Food Manufacturing Process; Chapter 17. Microalgal Biotechnology in the Production of Nutraceuticals Chapter 18. The Innovation of Technology for Microalgae Cultivation and Its Application in Functional Foods and the Nutraceutical IndustryChapter 19. Production of Nattokinase as a Fibrinolytic Enzyme by an Ingenious Fermentation Technology; Chapter 20. Synthesis of Antihypertensive GABA-Enriched Dairy Products Using Lactic Acid Bacteria; Chapter 21. Production of High-Quality Probiotics Using Novel Fermentation and Stabilization Technologies; Chapter 22. Tracking the Careers of Grape and Wine Polymers Using Biotechnology and Systems Biology Chapter 23. The Impact of Supercritical Extraction and Fractionation Technology on the Functional Food and Nutraceutical IndustryChapter 24. The Application of Nanotechnology to Functional Foods and Nutraceuticals to Enhance Their Bioactivities; Part IV. Quality Assurance and Safety: Design and Implementation; Chapter 25. Enhancing the Nutritional Quality of Fruit Juices; Chapter 26. Probiotics; Chapter 27. Use of High Pressure Technology to Inactivate Bacterial Spores in Foods; Chapter 28. Regulations of Biotechnology Chapter 29. Global Food Biotechnology Regulations and Urgency for Harmonization |
| Record Nr. | UNINA-9910799971603321 |
| Boca Raton : , : CRC Press, , 2010 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Biotechnology in functional foods and nutraceuticals / / edited by Debasis Bagchi, Francis C. Lau, Dilip K. Ghosh
| Biotechnology in functional foods and nutraceuticals / / edited by Debasis Bagchi, Francis C. Lau, Dilip K. Ghosh |
| Pubbl/distr/stampa | Boca Raton : , : CRC Press, , 2010 |
| Descrizione fisica | 1 online resource (594 p.) |
| Disciplina | 664 |
| Altri autori (Persone) |
BagchiDebasis <1954->
LauFrancis (Francis C.) GhoshDilip K |
| Soggetto topico |
Food - Biotechnology
Functional foods |
| ISBN |
0-429-14773-2
1-4200-8712-6 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Front cover; Contents; Preface; Editors; Contributors; Part I. Biotechnology for the Enhancement of Functional Foods and Nutraceuticals; Chapter 1. Advances in Biotechnology for the Production of Functional Foods; Chapter 2. Functional Foods and Biotechnology in Japan; Chapter 3. Basic and Clinical Studies on Active Hexose Correlated Compound; Chapter 4. Biotechnology and Breeding for Enhancing the Nutritional Value of Berry Fruit; Chapter 5. Improving the Bioavailability of Polyphenols; Chapter 6. The Function of the Next Generation Polyphenol, "Oligonol"
Chapter 7. Application of Biotechnology in the Development of a Healthy Oil Capable of Suppressing Fat Accumulation in the BodyChapter 8. Effects of Nutraceutical Antioxidants on Age-Related Hearing Loss; Part II. The Impact of Genetic Modification on Functional Foods; Chapter 9. Increased Production of Nutriments by Genetically Engineered Bacteria; Chapter 10. Recent Advances in the Development of Transgenic Pulse Crops; Chapter 11. The Improvement and Enhancement of Phyto-Ingredients Using the New Technology of Genetic Recombination Chapter 12. Metabolic Engineering of Bioactive Phenylpropanoids in CropsChapter 13. The Use of Biotechnology to Reduce the Dependency of Crop Plants on Fertilizers, Pesticides, and Other Agrochemicals; Chapter 14. Animal Biotechnology; Chapter 15. Application of Micro-RNA in Regenerative Nutraceuticals and Functional Foods; Chapter 16. Microbial Production of Organic Acids and Its Improvement by Genome Shuffling; Part III. New Frontier in Food Manufacturing Process; Chapter 17. Microalgal Biotechnology in the Production of Nutraceuticals Chapter 18. The Innovation of Technology for Microalgae Cultivation and Its Application in Functional Foods and the Nutraceutical IndustryChapter 19. Production of Nattokinase as a Fibrinolytic Enzyme by an Ingenious Fermentation Technology; Chapter 20. Synthesis of Antihypertensive GABA-Enriched Dairy Products Using Lactic Acid Bacteria; Chapter 21. Production of High-Quality Probiotics Using Novel Fermentation and Stabilization Technologies; Chapter 22. Tracking the Careers of Grape and Wine Polymers Using Biotechnology and Systems Biology Chapter 23. The Impact of Supercritical Extraction and Fractionation Technology on the Functional Food and Nutraceutical IndustryChapter 24. The Application of Nanotechnology to Functional Foods and Nutraceuticals to Enhance Their Bioactivities; Part IV. Quality Assurance and Safety: Design and Implementation; Chapter 25. Enhancing the Nutritional Quality of Fruit Juices; Chapter 26. Probiotics; Chapter 27. Use of High Pressure Technology to Inactivate Bacterial Spores in Foods; Chapter 28. Regulations of Biotechnology Chapter 29. Global Food Biotechnology Regulations and Urgency for Harmonization |
| Record Nr. | UNINA-9910815121203321 |
| Boca Raton : , : CRC Press, , 2010 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Biotechnology of bioactive compounds : sources and applications / / editors, Vijai Kumar Gupta, Maria G. Tuohy ; co-editors, Mohtashim Lohani, Anthonia O'Donovan
| Biotechnology of bioactive compounds : sources and applications / / editors, Vijai Kumar Gupta, Maria G. Tuohy ; co-editors, Mohtashim Lohani, Anthonia O'Donovan |
| Pubbl/distr/stampa | Chichester, England ; ; Hoboken, New Jersey : , : Wiley Blackwell, , 2015 |
| Descrizione fisica | 1 online resource (745 p.) |
| Disciplina | 664 |
| Soggetto topico |
Pharmaceutical biotechnology
Food - Biotechnology Bioactive compounds - Biotechnology |
| ISBN |
1-118-73344-4
1-118-73310-X 1-118-73347-9 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Title Page; Copyright Page; Contents; List of contributors; Foreword; Preface; Section I Bioactive compounds from diverse plant, microbial, and marine sources; Chapter 1 Bioactive compounds from vegetable and fruit by-products; 1.1 Introduction; 1.2 Beneficial health effects obtained by consuming vegetable and fruit products rich in phytochemicals; 1.3 By-products from vegetable and fruit processing to obtain phytochemicals; 1.4 Vegetable by-products; 1.5 Fruit by-products; 1.6 Pretreatment and extraction systems; References
Chapter 2 Bioactive compounds in fresh-cut fruits: Occurrence and impact of processing and cold storage2.1 Introduction; 2.2 Factors affecting quality and phytochemical content of fresh-cut fruits; 2.3 Raw material; 2.4 Effect of minimal processing: Major operations; 2.5 Effect of atmosphere composition and temperature during storage; 2.6 Conclusions; Acknowledgments; References; Chapter 3 Pressurized hot water extraction of polyphenols from plant material; 3.1 Introduction; 3.2 Polyphenols: Key bioactive compounds; 3.3 Pressurized hot water extraction process 3.4 Pressurized hot water extraction to isolate plant polyphenols3.5 Conclusions; 3.6 Future research; References; Chapter 4 Bioactive compounds in cereals: Technological and nutritional properties; 4.1 Introduction; 4.2 Cereal bioactive compounds; 4.3 Conclusions; References; Chapter 5 Antimicrobials from medicinal plants: Research initiatives, challenges, and the future prospects; 5.1 Introduction; 5.2 Medicinal plants: An untapped source of antimicrobials; 5.3 Antimicrobial phytochemicals; 5.4 Mode of action; 5.5 Challenges; 5.6 Future prospects; Acknowledgment; References Chapter 6 Coccoloba uvifera as a source of components with antioxidant activity6.1 Introduction; 6.2 Materials and methods; 6.3 In vitro antioxidant properties; 6.4 Statistical analysis; 6.5 Results and discussion; 6.6 Conclusion; References; Chapter 7 Bioactive compounds and medical significance of some endangered medicinal plants from the Western Ghats region of India; 7.1 Introduction; 7.2 Western Ghats (Sahyadri ranges); 7.3 Aegle marmelos (L.) Correa (Rutaceae); 7.4 Aristolochia indica L. (Aristolochiaceae); 7.5 Baliospermum montanum (Willd.) Muell-arg (Euphorbiaceae) 7.6 Coscinium fenestratum (Gaertn.) Coleb. (Menispermaceae)7.7 Decalepis hamiltonii Wight & Arn. (Periplocaceae); 7.8 Eugenia singampattiana Bedd. (Myrtaceae); 7.9 Oroxylum indicum (L.) Benth.Ex Kurz (Bignoniaceae); 7.10 Pterocarpus santalinus L. (Fabaceae); 7.11 Rauvolfia serpentina (L.) Benth. ex Kurz (Apocyanaceae); 7.12 Trichopus zeylanicus Gaertn. (Dioscoreaceae); 7.13 Conclusions; Acknowledgments; References; Chapter 8 Fungal bioactive compounds: An overview; 8.1 Introduction; 8.2 Bioactive compounds or biological activity; 8.3 Conclusion; Acknowledgments; References Chapter 9 Arbuscular mycorrhizal fungi: Association and production of bioactive compounds in plants |
| Record Nr. | UNINA-9910132285103321 |
| Chichester, England ; ; Hoboken, New Jersey : , : Wiley Blackwell, , 2015 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Biotechnology of Natural Products [[electronic resource] /] / edited by Wilfried Schwab, Bernd Markus Lange, Matthias Wüst
| Biotechnology of Natural Products [[electronic resource] /] / edited by Wilfried Schwab, Bernd Markus Lange, Matthias Wüst |
| Edizione | [1st ed. 2018.] |
| Pubbl/distr/stampa | Cham : , : Springer International Publishing : , : Imprint : Springer, , 2018 |
| Descrizione fisica | 1 online resource (XI, 316 p. 78 illus., 30 illus. in color.) |
| Disciplina |
641.3
664 |
| Soggetto topico |
Food—Biotechnology
Organic chemistry Food Science Organic Chemistry |
| ISBN | 3-319-67903-1 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910298605703321 |
| Cham : , : Springer International Publishing : , : Imprint : Springer, , 2018 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Le biotecnologie nel settore agroalimentare / Enrico Cernia, Ludwig Degen
| Le biotecnologie nel settore agroalimentare / Enrico Cernia, Ludwig Degen |
| Autore | Cernia, Enrico |
| Pubbl/distr/stampa | Roma : Nuova Italia Scientifica, 1995 |
| Descrizione fisica | 167 p. ; 24 cm |
| Disciplina | 664 |
| Altri autori (Persone) | Degen, Ludwigauthor |
| Collana | Manuali ; 89 |
| Soggetto topico |
Biotecnologia - Impiego nell'industria alimentare
Food technology - Agricultural industries |
| ISBN | 8843003003 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | ita |
| Record Nr. | UNISALENTO-991000360239707536 |
Cernia, Enrico
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| Roma : Nuova Italia Scientifica, 1995 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. del Salento | ||
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Bulletin analytique. CNRS. 2 Partie. Sciences biologiques, industries alimentaires, agriculture
| Bulletin analytique. CNRS. 2 Partie. Sciences biologiques, industries alimentaires, agriculture |
| Pubbl/distr/stampa | Paris, : [s.n.] |
| Disciplina |
011
574 630.2 664 570.5 |
| ISSN | 1631-0179 |
| Formato | Materiale a stampa |
| Livello bibliografico | Periodico |
| Lingua di pubblicazione | fre |
| Note periodicità | Mensile |
| Record Nr. | UNINA-990008928530403321 |
| Paris, : [s.n.] | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Bulletin signalétique - Centre national de la recherche scientifique. 380, Agronomie, zootéchnie, phytopathologie, industries alimentaires
| Bulletin signalétique - Centre national de la recherche scientifique. 380, Agronomie, zootéchnie, phytopathologie, industries alimentaires |
| Pubbl/distr/stampa | Paris, : CNRS |
| Disciplina |
011
630.2 664 |
| ISSN | 0007-5523 |
| Formato | Materiale a stampa |
| Livello bibliografico | Periodico |
| Lingua di pubblicazione | fre |
| Note periodicità | Mensile |
| Record Nr. | UNINA-990008932990403321 |
| Paris, : CNRS | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Bulletin signalétique - Centre national de la recherche scientifique. 380, Produits alimentaires
| Bulletin signalétique - Centre national de la recherche scientifique. 380, Produits alimentaires |
| Pubbl/distr/stampa | Paris, : CNRS |
| Disciplina |
011
664 |
| ISSN | 0181-0030 |
| Formato | Materiale a stampa |
| Livello bibliografico | Periodico |
| Lingua di pubblicazione | fre |
| Note periodicità | Mensile |
| Record Nr. | UNINA-990008933000403321 |
| Paris, : CNRS | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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