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Functional Foods and Biotechnology
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Bloggat om Functional Foods and Biotechnology
Kalidas Shetty, Gopinadhan Paliyath, Anthony L. Pometto, Robert E. Levin
Clonal Screening and Sprout Based Bioprocessing of Phenolic Phytochemicals for Functional Foods, K. Shetty, F. M. Clydesdale, and D. A. Vattem Molecular Design of Soybean Proteins for Enhanced Food Quality, N. Maruyama, E. Mae Tecson-Mendoza, Y. Maruyama, M. Adachi, and S. Utsumi Genetic Modification of Plant Starches for Food Applications, J. D. Klucinec and P. L. Keeling Genetic Modification of Plant Oils for Food Uses, A. J. Kinney Molecular Biotechnology for Nutraceutical Enrichment of Food Crops: The Case of Minerals and Vitamins, O. Paredes-Lopez and J. A. Osuna-Castro Potential Health Benefits of Soybean Isoflavonoids and Related Phenolic Antioxidants, P. McCue and K. Shetty Functional Phytochemicals from Cranberries: Their Mechanism of Action and Strategies to Improve Functionality, D. A. Vattem and K. Shetty Rosmarinic Acid Biosynthesis and Mechanism of Action, K. Shetty Bioprocessing Strategies to Enhance l-DOPA and Phenolic Antioxidants in the Fava Bean (Vicia faba), K. Shetty, R. Randhir, and P. Shetty Biochemical Markers for Antioxidant Functionality, D. A. Vattem and K. Shetty Phytochemicals and Breast Cancer Chemoprevention, S. Smith-Schneider, L. A. Roberts, and K. Shetty Phenolic Antimicrobials from Plants for Control of Bacterial Pathogens, K. Shetty and Y. T. Lin Biotechnology in Wine Industry, M. Oke, G. Paliyath, and K. H. Fisher Biotechnology of Nonnutritive Sweeteners, R. Randhir and K. Shetty Biotechnological Approaches to Improve Nutritional Quality and Shelf Life of Fruits and Vegetables, R. Grittle Pinhero and G. Paliyath Egg Yolk Antibody Farming for Passive Immunotherapy, J. Kovacs-Nolan and Y. Mine Human Gut Microflora in Health and Disease: Focus on Prebiotics, T. Casci, R. A. Rastall, and G. R. Gibson Immunomodulating Effects of Lactic Acid Bacteria, H. Risager Christensen and H. Frokiaer Enzymatic Synthesis of Oligosaccharides: Progress and Recent Trends, V. Maitin and R. A. Rastall Metabolic Engineering of Bacteria for Food Ingredients, R. Gonzalez Technologies Used for Microbial Production of Food Ingredients, A. L. Pometto III and A. Demirci Production of Carotenoids by Gene Combination in Escherichia coli, G. Sandmann Production of Amino Acids: Physiological and Genetic Approaches, R. Kramer Biotechnology of Microbial Polysaccharides in Food, I. W. Sutherland Solid-State Bioprocessing for Functional Food Ingredients and Food Waste Remediation, K. Shetty Index