Universidad del Quindío

Title from online title page (viewed 7 June 2010).

Includes bibliographical references and index.

pt. 1. Biotechnology for the enhancement of functional foods and nutraceuticals: Advances in biotechnology for the production of functional foods ; Functional foods and biotechnology in Japan ; Basic and clinical studies on Active Hexose Correlated Compound ; Biotechnology and breeding for enhancing the nutritional value of berry fruit ; Improving the bioavailability of Polyphenols ; The function of the Next Generation Polyphenol, "Oligonol" ; Application of biotechnology in the development of a healthy oil capable of suppressing fat accumulation in the body ; Effects of nutraceutical antioxidants on age-related hearing loss -- pt. 2. The impact of genetic modification on functional foods: Increased production of nutriments by benetically engineered bactería ; Recent advances in the development of Transgenic Pulse Crops ; The improvement and enhancement of Phyto-Ingredients using new technology of genetic recombination ; Metabolic engineering of bioactive Phenylpropanoids in crops ; The use of biotechnology to reduce the dependency of crop plants on fertilizers, pesticides, and other agrochemicals ; Animal biotechnology ; Application of Micro-RNA in regenerative nutraceuticals and functional foods ; Microbial production of organic acids and its improvement by genome shuffling -- pt. 3. New frontier in food manufacturing process: Microalgal biotechnology in the production of nutraceuticals ; The innovation of technology for microalgae cultivation and its application for functional foods and the nutraceutical industry ; Production of Nattokinase as a fibrinolytic enzyme by an ingenious fermentation technology ; Synthesis of Antihypertensive GABA-Enriched dairy products using lactic acid bactería ; Production of high-quality probiotics using novel fermentation and stabilization technologies ; Tracking the careers of grape and wine polymers using biotechnology and systems biology ; The impact of supercritical extraction and fractionation technology on the functional food and nutraceutical Industry ; The application of nanotechnology to tunctional foods and nutraceuticals to enhance their bioactivities -- pt. 4. Quality assurance and safety: Enhancing the nutritional quality of fruit juices ; Probiotics ; Use of high pressure technology to inactivate bacterial spores in foods -- pt. 5. Legal, social, and regulatory aspects of food biotechnology: Global food biotechnology regulations and urgency for harmonization -- pt. 6. Future of biotechnology: Future strategies for the development of biotechnology-enhanced functional foods and their contribution to human nutrition.