Name: Functional Foods and Biotechnology, two Volume set (Food Biotechnology) (en Inglés)
Price: 152700.00 CLP
Availability: InStock
Author: Kalidas Shetty, Dipayan Sarkar
ISBN: 9780367426361

portada Functional Foods and Biotechnology, two Volume set (Food Biotechnology) (en Inglés)

Formato

Libro Físico

Editorial

Crc Press

Autor

Kalidas Shetty, Dipayan Sarkar

Idioma

Inglés

N° páginas

1056

Encuadernación

Tapa Dura

ISBN13

9780367426361

N° edición

Functional Foods and Biotechnology, two Volume set (Food Biotechnology) (en Inglés)

Kalidas Shetty, Dipayan Sarkar (Autor) · Crc Press · Tapa Dura

Libro Nuevo

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Origen: Estados Unidos (Costos de importación incluídos en el precio)

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Reseña del libro "Functional Foods and Biotechnology, two Volume set (Food Biotechnology) (en Inglés)"

A two volume set that kick off the Food Biotechnology series, Functional Foods and Biotechnology combines the work of experts around that world to advance knowledge on bio-based innovations to improve wider health-focused applications of functional food and food ingredients. Volume I focuses on the recent advances in the understanding of the role of cellular, metabolic, and biochemical concepts and processing that are important and relevant to improve functional foods and food ingredients targeting human health benefits. Volume II highlights two important and interrelated themes: biotransformation innovations and novel bio-based analytical tools for understanding and advancing functional foods and food ingredients for health-focused food and nutritional security solutionsKey Features: Provides ecological and metabolic rational to integrate novel functional food and functional ingredient sources in wider health-focused food system innovations. Examines the value-added role of select functional foods and food ingredients to improve NCD-linked health benefits such as type-2 diabetes, cardiovascular disease, and human gut improvement Provides system science-based food biotechnology innovations to design and advance functional foods and food ingredients for solutions to emerging global food and nutritional insecurity coupled public health challenges. Discusses biotransformation innovations to improve human health relevant nutritional qualities of functional foods and food ingredients. The overall goal of Volume I is to provide insights on role of these functional food and ingredient sources for their integration in wider health-focused food systems, which will help food scientists, food industry personnel, nutritionists, crop science researchers, public health professionals, and policy makers to make appropriate decisions and to formulate strategies for improving health and well-being. Volume II aims to advance the knowledge on metabolically-driven food system innovations that can be targeted to enhance human health and food safety relevant nutritional qualities and antimicrobial properties of functional food and food ingredients.