Introduction

Kapitel in diesem Buch

1. Frontmatter I
2. Foreword V
3. Acknowledgement
4. Contents IX
5. List of contributing authors XII
6. Introduction 1
7. Chapter 1 Biotechnological advancements in food systems 5
8. Chapter 2 Emerging technologies in food biotechnology and personalized nutrition 23
9. Chapter 3 Processing of hypoallergenic foods with biotechnological approach 37
10. Chapter 4 Safety and commercialization of gene-edited foods 75
11. Chapter 5 Molecular, biochemical, and metabolic approaches to functional foods 93
12. Chapter 6 Functional foods and nutraceuticals: health benefits and innovations 117
13. Chapter 7 Food microbiome and related biological systems: metabolism for food and health enhancement 139
14. Chapter 8 The gut microbiota, nutrigenomics, and digestive health 157
15. Chapter 9 Blockchain in the food value chain: enhancing traceability, security, and sustainability 177
16. Chapter 10 Microbial engineering tools for improved fermentation processes 195
17. Chapter 11 Artificial intelligence and machine learning applications in food system optimization 219
18. Chapter 12 Food informatics: genomic data in food safety, data privacy, and security 243
19. Chapter 13 Sensory analysis and data integration using food informatics approach 267
20. Chapter 14 Predictive modeling in food safety enhancement 291
21. Chapter 15 Gene–nutrient interactions for enhancement of health indices 317
22. Chapter 16 Enzyme kinetics and mechanisms in food processing 353
23. Chapter 17 Emerging protein sources for future foods and security challenges 373
24. Chapter 18 Food system waste remediation: waste reduction processes for a regenerative economy 399
25. Chapter 19 Food packaging innovations: current and future applications in smart food development 419
26. Chapter 20 Ethical and regulatory perspectives on food biotechnology 443
27. Chapter 21 Conclusion and outlook 463
28. Index 469