Bioprocesses and biotechnology for functional foods and nutraceuticals  [electronic book] / 
edited by Jean-Richard Neeser and J. Bruce German. 
 - online resource (xxxii, 449 pages) :  illustrations 
 - Nutraceutical science and technology ;  2 .
 - Nutraceutical science and technology .
<br/><br/>Includes bibliographical references and index. 
<br/><br/> This reference compiles a broad spectrum of perspectives from specialists in academic, governmental, and industrial research settings to demonstrate the influence of biochemistry and biotechnological applications on functional food developments. Focusing on topics not covered in depth in other texts on the subject, the book analyzes the nutritional and physiological benefits of functional foods, the effect and development of active ingredients in functional foods, and consumer and regulatory issues that will influence biotechnological advancements in the food industry. It also Illustrates the expanding role of functional foods and nutraceuticals in the promotion of human health. 
<br/><br/>
<br/><br/>
<br/><br/><br/>Electronic reproduction.: <br/>ProQuest LibCentral. <br/>Mode of access: World Wide Web. 
<br/><br/><label>ISBN: </label>0824747224 (hardback) 9780203026380 (hardback) 9780203026380 (e-book) 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Functional foods.<br/>Food--Biotechnology.
<br/><br/><label>Dewey Class. No.: </label>664