FUNCTIONAL FOODS AND BIOTECHNOLOGY BIOTRANSFORMATION AND ANALYSIS AND OF FUNCTIONAL FOODS AND INGREDIENTS (HB 2020) Hardcover

FUNCTIONAL FOODS AND BIOTECHNOLOGY: BIOTRANSFORMATION AND ANALYSIS OF FUNCTIONAL FOODS AND INGREDIENTS (Hardback, 2020) explores the exciting intersection of food science, biotechnology, and nutrition, focusing on the development, modification, and evaluation of functional foods and their beneficial components. This book likely delves into how biotechnology, particularly biotransformation processes, can be utilized to enhance the nutritional and health-promoting properties of food ingredients and finished products. It also covers the analytical techniques essential for characterizing and quantifying these functional compounds.