Description
Biotechnology in Functional Foods and Nutraceuticals is a definitive guide to the scientific principles and practical applications of biotechnology in creating enhanced nutritional products. This 2010 hardcover publication, published by CRC Press, brings together expert insights from Debasis Bagchi, Francis C. Lau, Dilip K. Ghosh, and other leading researchers in the field.
The book comprehensively covers bioactive compounds, extraction technologies, quality control, regulatory frameworks, and health applications of functional foods and nutraceuticals. It addresses both traditional and cutting-edge biotechnological approaches for developing products with enhanced nutritional value and therapeutic potential. Readers will gain valuable knowledge about ingredient innovation, bioavailability enhancement, and evidence-based efficacy claims.
Ideal for food scientists, nutritionists, pharmaceutical professionals, and researchers, this authoritative reference provides the technical foundation necessary for developing next-generation functional foods and nutraceutical formulations.
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