chapter 1 Clonal Screening and Sprout Based Bioprocessing of Phenolic Phytochemicals for Functional Foods / chapter 2 Molecular Design of Soybean Proteins for Enhanced Food Quality / chapter 3 Genetic Modification of Plant Starches for Food Applications / chapter 4 Genetic Modification of Plant Oils for Food Uses / chapter 5 Molecular Biotechnology for Nutraceutical Enrichment of Food Crops: The Case of Minerals and Vitamins / chapter 6 Potential Health Benefits of Soybean Isoflavonoids and Related Phenolic Antioxidants / chapter 7 Functional Phytochemicals from Cranberries: Their Mechanism of Action and Strategies to Improve Functionality / chapter 8 Rosmarinic Acid Biosynthesis and Mechanism of Action / chapter 9 Bioprocessing Strategies to Enhance L-DOPA and Phenolic Antioxidants in the Fava Bean (Vicia faba) / chapter 10 Biochemical Markers for Antioxidant Functionality / chapter 11 Phytochemicals and Breast Cancer Chemoprevention / chapter 12 Phenolic Antimicrobials from Plants for Control of Bacterial Pathogens / chapter 13 Biotechnology in Wine Industry / chapter 14 Biotechnology of Nonnutritive Sweeteners / chapter 15 Biotechnological Approaches to Improve Nutritional Quality and Shelf Life of Fruits and Vegetables / chapter 16 Egg Yolk Antibody Farming for Passive Immunotherapy / chapter 17 Human Gut Microflora in Health and Disease: Focus on Prebiotics / chapter 18 Immunomodulating Effects of Lactic Acid Bacteria / chapter 19 Enzymatic Synthesis of Oligosaccharides: Progress and Recent Trends / chapter 20 Metabolic Engineering of Bacteria for Food Ingredients / chapter 21 Technologies Used for Microbial Production of Food Ingredients / chapter 22 Production of Carotenoids by Gene Combination in Escherichia coli / chapter 23 Production of Amino Acids: Physiological and Genetic Approaches / chapter 24 Biotechnology of Microbial Polysaccharides in Food / chapter 25 Solid-State Bioprocessing for Functional Food Ingredients and Food Waste Remediation