Bioprocesses & Biotechnology for Functional Foods & Nutraceu

Compiling a broad spectrum of perspectives from specialists in academic, governmental, and industrial research settings, this detailed reference discusses the influence of biochemistry and biotechnological applications on functional food developments. Focusing on topics not covered in depth in other texts on the subject, this important book explores: * the nutritional and physiological benefits of functional foods * the effect and development of active ingredients in functional foods * consumer and regulatory issues that will influence biotechnological advancements in the food industry * the expanding role of functional foods and nutraceuticals in the promotion of human health.