FUNCTIONAL FOODS AND BIOTECHNOLOGY : sources of functional foods and.

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 import...

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Bibliographic Details
Format Electronic eBook
LanguageEnglish
Published [Place of publication not identified] CRC Press, 2019.
SeriesFood biotechnology series.
Subjects
Food > Biotechnology.
Functional foods.
elektronické knihy
electronic books
Online AccessFull text
ISBN9781000754544
1000754545
0367435225
9780367435226
9781003003830
1003003834
9781000754605
100075460X
9781000754667
1000754669
9780367390297 (pbk.)
Physical Description1 online resource

Cover

Table of Contents:
  • Cover
  • Half Title
  • Series Page
  • Title Page
  • Copyright Page
  • Table of Contents
  • Preface
  • Editors
  • Contributors
  • Chapter 1: Introduction: Metabolic-Driven Ecological Rationale to Advance Biotechnological Approaches for Functional Foods
  • References
  • Chapter 2: Science Behind the Substantiation of Health Claims in Functional Foods: Current Regulations
  • 2.1 Introduction
  • 2.1.1 Terms and Definitions
  • 2.1.2 Regulation of FF
  • 2.2 Scientific Substantiation of Health Claims
  • 2.2.1 Analysis
  • 2.2.2 Preclinical Studies
  • 2.2.2.1 Bioaccessibility
  • 2.2.2.2 Absorption
  • 2.2.2.3 In Vivo Assays
  • 2.3 Clinical Studies
  • 2.4 Weighing the Scientific Evidence
  • 2.5 Conclusions
  • References
  • Section 1: Sources of Functional Foods and Ingredients
  • Chapter 3: Bioactive Ingredients from Corn and Lactic Acid Bacterial Biotransformation
  • 3.1 Corn Origin and Genetic Diversity
  • 3.2 Nutritional Composition of Corn
  • 3.3 Bioactive Ingredients from Corn and Reported Health-Relevant Functional Properties
  • 3.3.1 Phenolic Compounds
  • 3.3.2 Carotenoid Compounds
  • 3.3.3 Tocopherols and Phytosterols
  • 3.3.4 Bioactive Peptides
  • 3.4 Lactic Acid Biotransformation of Corn Bioactives
  • 3.4.1 Traditional Fermented Corn-Based Foods around the World
  • 3.4.2 Corn Phenolic Compounds and Biotransformation by Lactic Acid Bacteria
  • 3.4.2.1 Effect of Corn Phenolic Compounds on the Growth of Lactic Acid Bacteria
  • 3.4.2.2 Biotransformation of Corn Phenolic Compounds by Effect of Lactic Acid Bacteria
  • 3.4.3 Other Corn Bioactive Compounds and Biotransformation by Lactic Acid Bacteria
  • 3.5 Concluding Remarks
  • References
  • Chapter 4: Human Health-Relevant Bioactive Functionalities of Ancient Emmer Wheat
  • 4.1 Introduction
  • 4.2 Ancient Wheat and Its Importance in Modern-Day Food Systems
  • 4.3 Emmer, an Ancient Cereal Grain
  • 4.3.1 Emmer as a Resilient Food Crop for Adverse Climatic Conditions
  • 4.3.2 Emmer as a Food Crop for Human Health
  • 4.3.2.1 Emmer and Its Antioxidant Activity
  • 4.3.2.2 Emmer and Its Anti-Hyperglycemic Activity
  • 4.4 Food Synergies and Fermentation to Improve the Functionality of Ancient Wheat
  • 4.4.1 Ancient Wheat as a Probiotic and Prebiotic Food Ingredient for Human Health
  • 4.4.2 Wheat Fermentation and Its Antimicrobial Activity for Human Health

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