Biotechnology in Functional Foods and Nutraceuticals

Written by top-tier researchers and scientists, this book provides a review of current research on biotechnology in the food and nutraceuticals industries. The contributors describe state-of-the art procedures for genetic engineering of functional foods; applications of marine and animal biotechnology in nutrition; enhancement of bioactive phenolic metabolites; safety considerations of probiotics; and biotechnology to increase the bioavailability of phytonutrients. Additional topics incude the improvement of nutritional value in functional foods, food manufacturing technology, quality assurance, as well as legal, social, and regulatory aspects of food and nutrition biotechnology.