Functional Foods and Biotechnology focuses the information from the recently published Food Biotechnology to illuminate the role of biochemical processing in the improvement of functional foods and the increase of nutrient value. Applying scientific concepts, the text explores the design of functional food ingredients, the bio-mobilization of major nutrients, and the use of specific phenolic metabolites in disease prevention. Specialty topics include oxidation and disease, antibodies from eggs, phytochemicals as antimicrobials, and passive immune improvement with pro- and pre-biotics. The text provides key emerging techniques for improving food production and processing, enhancing food safety and quality, and increasing nutritional values and functional aspects of food for better health.

Clonal Screening and Sprout Based Bioprocessing of Phenolic Phytochemicals for Functional Foods, Molecular Design of Soybean Proteins for Enhanced Food Quality, Genetic Modification of Plant Starches for Food Applications, Genetic Modification of Plant Oils for Food Uses, Molecular Biotechnology for Nutraceutical Enrichment of Food Crops: The Case of Minerals and Vitamins, Potential Health Benefits of Soybean Isoflavonoids and Related Phenolic Antioxidants, Functional Phytochemicals from Cranberries: Their Mechanism of Action and Strategies to Improve Functionality, Rosmarinic Acid Biosynthesis and Mechanism of Action, Bioprocessing Strategies to Enhance l-DOPA and Phenolic Antioxidants in the Fava Bean (Vicia faba), Biochemical Markers for Antioxidant Functionality, Phytochemicals and Breast Cancer Chemoprevention, Phenolic Antimicrobials from Plants for Control of Bacterial Pathogens, Biotechnology in Wine Industry, Biotechnology of Nonnutritive Sweeteners, Biotechnological Approaches to Improve Nutritional Quality and Shelf Life of Fruits and Vegetables, Egg Yolk Antibody Farming for Passive Immunotherapy, Human Gut Microflora in Health and Disease: Focus on Prebiotics, Immunomodulating Effects of Lactic Acid Bacteria, Enzymatic Synthesis of Oligosaccharides: Progress and Recent Trends, Metabolic Engineering of Bacteria for Food Ingredients, Technologies Used for Microbial Production of Food Ingredients, Production of Carotenoids by Gene Combination in Escherichia coli, Production of Amino Acids: Physiological and Genetic Approaches, Biotechnology of Microbial Polysaccharides in Food, Solid-State Bioprocessing for Functional Food Ingredients and Food Waste Remediation