Functional Foods and Biotechnology
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Published By CRC Press

9781003003793
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Fermentation Biotechnology of African Traditional Foods

2020 ◽  
pp. 101-134
Author(s):  
Kolawole Banwo ◽  
Omotade R. Ogunremi ◽  
Abiodun I. Sanni
Keyword(s):  
Traditional Foods ◽  
Fermentation Biotechnology

Biotransformation of Food-Related Phytochemicals by the Gut Bacteria

2020 ◽  
pp. 25-40
Author(s):  
Dipti Deo ◽  
Vinay Rale ◽  
Kalidas Shetty ◽  
Ram Kulkarni
Keyword(s):  
Gut Bacteria

Phytochemicals for Cancer Chemoprevention: Applications and Advantages

2020 ◽  
pp. 327-344
Author(s):  
K. N. Chidambara Murthy ◽  
S. Alice Hepsiba ◽  
Kalidas Shetty
Keyword(s):  
Cancer Chemoprevention

Enzymatic Bioprocessing of Tropical Seafood Wastes to Functional Foods

2020 ◽  
pp. 235-262
Author(s):  
Rupsankar Chakrabarti
Keyword(s):  
Functional Foods

Biotechnology of Microbial Flavors

2020 ◽  
pp. 185-208
Author(s):  
Weng Chan Vong ◽  
Shao-Quan Liu

Natural Antimicrobials from Plants for Food Applications

2020 ◽  
pp. 407-420
Author(s):  
Santos Garcia ◽  
Gustavo A. González ◽  
Jorge Dávila-Aviña ◽  
Alam García-Heredia ◽  
Norma Heredia
Keyword(s):  
Natural Antimicrobials ◽  
Food Applications

Egg Yolk Antibody Farming for Passive Immunotherapy

2020 ◽  
pp. 263-276
Author(s):  
Kaustav Majumder ◽  
Advaita Ganguly ◽  
Yoshinori Mine
Keyword(s):  
Egg Yolk ◽  
Passive Immunotherapy ◽  
Egg Yolk Antibody

Tequila: Biotechnology of Its Production

2020 ◽  
pp. 151-158
Author(s):  
A. A. Neira-Vielma ◽  
J. A. Aguirre-Joya
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