Application of Biotechnology for Functional Foods

Cover......Page 1
Copyright......Page 2
Contents......Page 3
Preface......Page 5
B. Applications Of Biotechnology In Food Crops......Page 7
D. Agronomic Traits Prevail......Page 8
Fats And Fatty Acids – Like Oil For Water......Page 9
C. Achievements In Altered Fatty Acid Profile......Page 10
Iii. Quantity And Quality Of Plant Protein......Page 16
B. Fructan......Page 19
A. Beta-carotene And Other Carotenoids......Page 20
B. Vitamin E......Page 22
E. Antioxidants......Page 23
Vi. Trace Mineral Content And Bioavailability......Page 24
A. Iron......Page 25
B. Zinc......Page 26
Vii. Phytonutrients And Novel Substances......Page 27
Viii. Anti-nutritional Substances......Page 29
Ix. Allergens......Page 33
B. Decaffeinated Coffee......Page 35
I. Introduction......Page 37
A. The Statutory Foundation: Food, Drug, And Food For Special Dietary Use......Page 38
B. Accommodations Of Advancing Science......Page 39
Iii. Classification Of Functional Food Under The Federal Food, Drug, And Cosmetic Act......Page 40
A. Key Definitions: Ffoodf And Fdrugf......Page 42
B. Fdrugf......Page 43
C. Conventional Food......Page 45
D. Dietary Supplements......Page 53
E. Food For Special Dietary Uses......Page 55
F. Medical Food......Page 57
A. Meat Food Products Or Poultry Products......Page 58
B. Shell Eggs And Egg Products......Page 59
C. Animal Feed, Including Pet Food......Page 60
Summary......Page 63
Selected References......Page 65