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United States Department of Agriculture

Agricultural Research Service

Title: Preface: Biocatalysis and Biotechnology for Functional Foods and Industrial Products

Authors
item Hou, Ching
item Shaw, Jei-Fu - NATL CHUNG HSING UNIV

Submitted to: Otherlast Otherfirst Otherinitial
Publication Type: Other
Publication Acceptance Date: October 20, 2006
Publication Date: December 26, 2006
Citation: Hou, C.T., Shaw, J. 2006. Preface. In: Hou, C.T., editor. Biocatlysis and Biotechnology for Functional Foods and Industrial Products. New York, NY:CRC Press. X i-ii.

Technical Abstract: This book was assembled with the intent of bringing together current advances and in-depth review of biocatalysis and biotechnology with emphasis on functional foods and industrial products. Biocatalysis and biotechnology defined in this book include enzyme catalysis, biotransformation, bioconversion, fermentation, genetic engineering and product recovery. It deals not only with one-step catalytic reaction, but also includes many sequential reaction steps to produce a product. Biocatalysis has the advantages of high specificity, efficiency, energy conservation and reducing pollution. Functional foods, designer foods and nutraceuticals are terms used interchangeably to refer to foods or isolated food ingredients that deliver specific physiological benefits that may enhance health. With current US market value estimated at over $100 billion, the functional food/nutraceutical trend is clearly one that will continue to grow. This book consists of 34 chapters. It is divided in two sections. This is the most up-to-date book on functional foods and industrial products through bioprocesses.

Last Modified: 9/1/2014
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