By Debasis Bagchi, Francis C. Lau, Dilip K. Ghosh

ISBN-10: 1420087118

ISBN-13: 9781420087116

Smooth nutrition biotechnology is now a billion-dollar undefined, generating useful meals and nutraceuticals that provide a complete host of elevated well-being merits, together with prevention opposed to disorder, and protracted and degenerative stipulations. Written through a group of top-tier researchers and scientists from worldwide, Biotechnology in practical meals and Nutraceuticals brings you up to the mark at the state of the art examine advances happening within the box. The e-book starts with an summary of modern advances in biotechnology and their contributions to nutrition technological know-how. It then examines the influence of genetic amendment on practical meals and explores a variety of elements of nutrients production know-how. This specific source additionally offers perception into caliber insurance and foodstuff security and an evaluation of the place the sector at present stands on criminal, social, and regulatory points of meals biotechnology. The booklet rounds out its stable assurance with a glance at destiny instructions within the functions of biotechnology to practical meals and nutraceuticals. Biotechnology in practical meals and Nutraceuticals is the 1st ebook of its variety to put practical meals and nutraceuticals within the broader context of rising applied sciences, making it a one-stop reference for nutrients and foodstuff scientists in addition to researchers within the sensible meals and nutraceuticals industries, nutritionists, dieticians, and complement brands.

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The best performing genes were then introduced into canola plants, resulting in oils that contain almost 40% of stearic acid. 3 Healthier and More Stable Cooking Oils Though PUFAs are nutritionally highly valuable, they are easily oxidized and readily break down (turn rancid) in storage and under extreme heat, rendering them unsuitable for cooking, especially in deep frying situations. To enhance their thermal stability, oils are partially hydrogenated to reduce the level of unsaturation. In the process, however, transfats are formed.

A study conducted by Purdue University revealed that consumers may be willing to pay a premium for particular GM foods if they are informed about the health benefits that they may receive from eating those foods (Lusk, 2003). This is a positive indication that the nutritional benefits of a GM food can outweigh the consumer’s perception of risk. Consumers’ attitudes toward GM foods vary across geographical locations and between individuals, particularly regarding the benefits that consumers stand to benefit from the consumption of GM food.

Popular methods involve postharvest treatment of milk with lactose hydrolyzing enzymes obtained from microbiological sources to produce low-lactose milk. These techniques involve the use of enzymes (free or immobilized) from various sources to hydrolyze lactose into galactose and glucose. For example, the Organic Valley Family of Farms in LaFarge, Wisconsin, market a lactosefree milk produced by the hydrolysis of the lactose in milk using lactase enzyme derived from the dairy yeast, Kluyveromyces.

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Biotechnology in Functional Foods and Nutraceuticals by Debasis Bagchi, Francis C. Lau, Dilip K. Ghosh


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