Functional Foods and Biotechnology, Two Volume Set

Dr. Kalidas Shetty's research interests focus on the critical role of cellular and metabolic basis of oxygen biology for advancing new innovations in life sciences and especially agricultural and food innovations that advance global food security and health in a sustainable environment. This focus is contributing to very innovative advances in the areas of crops for health, post-harvest biology, nutraceuticals, functional foods and food antimicrobial strategies as critical innovations to advance food security in addition to malnutrition and hunger challenges. In particular, he has developed an innovative “crops for health” research platform to counter diet-linked chronic diseases. The rationale of this platform has relevance for managing malnutrition challenges from maternal to child health needs globally. Dipayan Sarkar, Ph.D, is a Research Associate at the Department of Plant Sciences, North Dakota State University, Fargo, North Dakota. He supervises research of graduate students and visiting scholars and work closely with local and global research, education, and outreach initiatives of the Global Institute of Food Security and International Agriculture (GIFSIA) at North Dakota State University. He received Bachelor in Agricultural Science (Hons.) and Master in Agronomy from India. Later he received Ph.D in “Plant Stress Physiology” from Department of Plant, Soil, and Insect Sciences at University of Massachusetts. He also worked as a post-doctoral research fellow at Department of Food Sciences of University of Massachusetts under the tutelage of Dr. Kalidas Shetty. His research interest is on metabolic regulation of plant and development of sustainable cropping systems based on sound ecological rationale to address global food security and public health challenges. Dipayan has published 21 peer-reviewed research papers, 6 book chapters, and many other reviews and abstracts. He is a board member of the American Council of Medicinally Active Plants and affiliated advisor for Kagoshima University Center for International Planning, Kagoshima, Japan.

• VOLUME IChapter 1 Introduction: Metabolic-Driven Ecological Rationale to Advance Biotechnological Approaches for Functional Foods Chapter 2 Science Behind the Substantiation of Health Claims in Functional Foods: Current Regulations SECTION 1 SOURCES OF FUNTIONAL FOODS AND INGREDIENTS Chapter 3 Bioactive Ingredients from Corn and Lactic Acid Biotransformation Chapter 4 Human Health Relevant Bioactive Functionalities of Ancient Emmer Wheat Chapter 5 Functional Bioactives from Barley for Human Health Benefits Chapter 6 Health Beneficial Functions of Black Soybean Polyphenols Chapter 7 Bioprocessing Strategies to Enhance L-DOPA and Phenolic Bioactives in the Fava Bean (Vicia faba) Chapter 8 Human Health Relevant Bioactives and Associated Functionalities of Herbs from Lamiaceae Family Chapter 9 Lemnaceae: Source Food Supplements to Functional Foods Chapter 10 Xylooligosaccharides and Their Functional Applications Chapter 11 Biotechnology of Nonnutritive Sweeteners Chapter 12 Carotenoprotein from Seafood Waste VOLUME IISECTION 1 BIOTRANSFORMATION OF FUNCTIONAL FOODS AND INGREDIENTS Chapter 1 Metabolic Modulation of Abiotic Stress Response for Improvement of Functional Ingredients in Food Plants Chapter 2 Biotransformation of Food-Related Phytochemicals by the Gut Bacteria Chapter 3 Biotransformation of Tuber Crop Ingredients with Lactic Acid Bacteria-Focus on Functional Food and Disease Prevention Chapter 4 Lactic Acid Fermentation and Bioactive Enrichment of Functional Ingredients in Berries Chapter 5 New Innovations in Fermentation Biotechnology of Traditional Foods of the Indian Sub-Continent Chapter 6 Fermentation Biotechnology of African Traditional Foods Chapter 7 Improved Traditional Fermented Foods of the Mediterranean Region – Health Benefits as Functional Foods Chapter 8 Tequila: Biotechnology of its Production Chapter 9 Technologies for Microbial Production of Food Ingredients Chapter 10 Biotechnology of Microbial Flavors Chapter 11 Phospholipase D Inhibition by Hexanal, and its Applications in Enhancing Shelf Life and Quality of Fruits, Vegetables and Flowers Chapter 12 Production and Recovery of Enzymes for Functional Food Processing SECTION 2 ANALYSIS OF FUNCTIONAL FOODS AND INGREDIENTS Chapter 15 Applications of Cell and Cell Based Models to Screen the Health Promoting Properties of Dietary Components Chapter 16 Biological Functions and Health Benefits of Food Polyphenols Chapter 17 Plant Phytochemicals for Cancer Chemoprevention: Applications and Advantages Chapter 18 Beneficial Lactic Acid Bacteria (LAB) Based Biotransformation of Plant and Dairy Substrates to Enhance Type 2 Diabetes Relevant Health Benefits Chapter 19 The Potential Roles and Implications of Microbiota on Maternal and Child Health Chapter 20 Genetic Characterization of Antimicrobial Peptides Chapter 21 Natural Antimicrobials from Plants for Food Applications Chapter 22 Quorum Sensing Inhibitors from Phytochemicals and Food Sources and Their Potential Applications in Food Quality