Biotechnology in Functional Foods and Nutraceuticals pdf

Debasis Bagchi ha conseguito il dottorato di ricerca. in Chimica Medicinale nel 1982. È Professore nel Dipartimento di Scienze Farmacologiche e Farmaceutiche dell'Università di Houston, College of Pharmacy, Houston, TX. Il Dr. Bagchi è anche il Chief Scientific Officer di Cepham Inc., Piscataway, NJ. Il Dr. Bagchi ha ricevuto il Master of American College of Nutrition Award all'inizio di ottobre 2010. Attualmente è Presidente dell'International Society of Nutraceuticals and Functional Foods (ISNFF), Immediate Past President dell'American College of Nutrition, Clearwater, FL e Past Chair della divisione Nutraceuticals and Functional Foods dell'Institute of Food Technologists (IFT), Chicago, IL. Sta prestando servizio come Distinguished Advisor presso il Japanese Institute for Health Food Standards, Tokyo, Giappone. Il Dr. Bagchi è membro della sezione di studio e del comitato di revisione tra pari del National Institutes of Health (NIH), Bethesda, MD. Il Dr. Bagchi ha 303 articoli su riviste peer reviewed, 25 libri e numerosi brevetti. Il Dr. Bagchi è Membro della Society of Toxicology, Membro della New York Academy of Sciences, Fellow della Nutrition Research Academy e Membro del Comitato degli stakeholder TCE della Wright Patterson Air Force Base, OH. Il Dr. Bagchi è Associate Editors del Journal of Functional Foods e del Journal of the American College of Nutrition, e serve anche come membro del comitato editoriale di numerose riviste sottoposte a revisione paritaria, tra cui Antioxidants & Redox Signaling, Cancer Letters, Toxicology Mechanisms and Methods, The Original Internist e altri.

Biotechnology in Functional Foods and Nutraceuticals pdf da Debasis Bagchi

Modern food biotechnology is now a billion-dollar industry, producing functional foods and nutraceuticals that offer a whole host of increased health benefits, including prevention against illness, and chronic and degenerative conditions. Written by a team of top-tier researchers and scientists from around the world, Biotechnology in Functional Foods and Nutraceuticals brings you up to speed on the cutting-edge research advances taking place in the field. The book begins with an overview of recent advances in biotechnology and their contributions to food science. It then examines the impact of genetic modification on functional foods and explores various aspects of food manufacturing technology. This one-of-a-kind resource also gives insight into quality assurance and food safety and an assessment of where the field currently stands on legal, social, and regulatory aspects of food biotechnology. The book rounds out its solid coverage with a look at future directions in the applications of biotechnology to functional foods and nutraceuticals. Biotechnology in Functional Foods and Nutraceuticals is the first book of its kind to position functional foods and nutraceuticals in the broader context of emerging technologies, making it a one-stop reference for food and nutrition scientists as well as researchers in the functional foods and nutraceuticals industries, nutritionists, dieticians, and supplement manufacturers.