This multi-authored book written by experts with vast experience in these areas covers the biotechnology in functional foods, nutraceuticals, and health claims. The book is well organized, explores new sources of nutraceutical and functional food ingredients, and addresses crucial issues for product development, processing, and post-launch monitoring. It presents the latest developments in the chemistry, biochemistry, pharmacology, epidemiology, engineering, and processing of functional foods.—Asim K Duuaroy, Professor Faculty of Medicine, University of Oslo, writing in Food & Nutrition Research, 2011This book is certainly not for the faint-hearted. From the very first chapter you are thrust deep into the historical roots of biotechnology and its impact on many of our staple foods. ... the editors have compiled experts in of each of the fields covered, including biofortification, genetic engineering and modified nutrients. ... The editors have provided a well-summarised reference book in an emerging area of nutrition science. With few other reference books of this magnitude available it certainly fills a need in the literature. ... this book certainly will have appeal to nutrition academics, researchers or biotechnology enthusiasts to be used as a comprehensive reference. —Craig Patch, PhD, MBA, Grad Dip Nutr Diet, BAppSc, AdvAPD, Innovation Manager, Clover Corporation, Sydney, New South Wales, Australia, Nutrition & Dietetics, 2011, Vol. 68
