Functional Food Biotechnology

Author: Zheng Jianxian
Publisher:
Publish Date: 2004-01-01
Features: Utilizing biotechnology to produce functional foods is a cutting-edge field in the international food science and food biotechnology sectors, with immense market potential and broad development prospects. This book is a monograph in this field within China, featuring novel content, rigorous arguments, strong scientific foundation, and high practicality. Utilizing biotechnology to produce functional foods is a leading area in the international food science and food biotechnology sectors, offering significant market potential and vast development opportunities. This book is a monograph in this field within China, with novel content, rigorous arguments, strong scientific foundation, and high practicality. The book is divided into five parts, totaling eighteen chapters. Part 1 (Chapters 1 to 6) provides detailed discussions on typical application cases of enzymatic engineering in the functional food industry. Part 2 (Chapters 7 to 15) systematically elaborates on typical application cases of fermentation engineering in the functional food industry. Part 3 (Chapters 16 and 17) separately discusses typical examples of using genetic engineering and cellular engineering to produce sweet proteins, ginseng cells, and superoxide dismutase. Part 5 (Chapter 18) analyzes the global development trends of the functional food industry, as well as the development dynamics of the functional food markets in the United States and Europe. This book extensively incorporates the latest research findings from abroad by leveraging internet technology, making it one of the most authoritative monographs in the field of functional food biotechnology both domestically and internationally. It holds significant guiding value for the development of functional food biotechnology in the coming years. It serves as a valuable reference for professionals in research and production units, as well as for management and decision-makers in fields such as biotechnology, food engineering, pharmaceutical engineering, and chemical engineering. It is also highly valuable for students in related disciplines.