part Part I. Biotechnology for the Enhancement of Functional Foods and Nutraceuticals -- chapter 1 Chapter Advances in Biotechnology for the Production of Functional Foods -- chapter 2 Chapter Functional Foods and Biotechnology in Japan -- chapter 3 Chapter Basic and Clinical Studies on Active Hexose Correlated Compound -- chapter 4 Chapter Biotechnology and Breeding for Enhancing the Nutritional Value of Berry Fruit -- chapter 5 Chapter Improving the Bioavailability of Polyphenols -- chapter 6 Chapter The Function of the Next Generation Polyphenol, “Oligonol” -- chapter 7 Chapter Application of Biotechnology in the Development of a Healthy Oil Capable of Suppressing Fat Accumulation in the Body -- chapter 8 Chapter Effects of Nutraceutical Antioxidants on Age-Related Hearing Loss -- part Part II. The Impact of Genetic Modification on Functional Foods -- chapter 9 Chapter Increased Production of Nutriments by Genetically Engineered Bacteria -- chapter 10 Chapter Recent Advances in the Development of Transgenic Pulse Crops -- chapter 11 Chapter The Improvement and Enhancement of Phyto-Ingredients Using New Technology of Genetic Recombination -- chapter 12 Chapter Metabolic Engineering of Bioactive Phenylpropanoids in Crops -- chapter 13 Chapter The Use of Biotechnology to Reduce the Dependency of Crop Plants on Fertilizers, Pesticides, and Other Agrochemicals -- chapter 14 Chapter Animal Biotechnology: Applications and Potential Risks -- chapter 15 Chapter Application of Micro-RNA in Regenerative Nutraceuticals and Functional Foods -- chapter 16 Chapter Microbial Production of Organic Acids and Its Improvement by Genome Shuf ing -- part PART III New Frontier in Food Manufacturing Process -- chapter 17 Chapter Microalgal Biotechnology in the Production of Nutraceuticals -- chapter 18 Chapter The Innovation of Technology for Microalgae Cultivation and Its Application for Functional Foods and the Nutraceutical Industry -- chapter 19 Chapter Production of Nattokinase as a Fibrinolytic Enzyme by an Ingenious Fermentation Technology: Safety and Ef cacy Studies -- chapter 20 Chapter Synthesis of Antihypertensive GABA-Enriched Dairy Products Using Lactic Acid Bacteria -- chapter 21 Chapter Production of High-Quality Probiotics Using Novel Fermentation and Stabilization Technologies -- chapter 22 Chapter Tracking the Careers of Grape and Wine Polymers Using Biotechnology and Systems Biology -- chapter 23 Chapter The Impact of Supercritical Extraction and Fractionation Technology on the Functional Food and Nutraceutical Industry -- chapter 24 Chapter The Application of Nanotechnology to Functional Foods and Nutraceuticals to Enhance Their Bioactivities -- part Part IV. Quality Assurance and Safety: Design and Implementation -- chapter 25 Chapter Enhancing the Nutritional Quality of Fruit Juices: Advanced Technologies for Juice Extraction and Pasteurization -- chapter 26 Chapter Probiotics: Health Bene ts, Ef cacy, and Safety -- chapter 27 Chapter Use of High Pressure Technology to Inactivate Bacterial Spores in Foods -- chapter 28 Chapter Regulations of Biotechnology: Generally Recognized as Safe (GRAS) and Health Claims -- chapter 29 Chapter Global Food Biotechnology Regulations and Urgency for Harmonization -- part PART VI Future of Biotechnology -- chapter 30 Chapter Future Strategies for the Development of Biotechnology-Enhanced Functional Foods and Their Contribution to Human Nutrition.