Development Of Functional Foods From Marine Sources
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Development Of Functional Foods From Marine Sources
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Author : Jian Zhong
language : en
Publisher: Frontiers Media SA
Release Date : 2022-01-20
Development Of Functional Foods From Marine Sources written by Jian Zhong and has been published by Frontiers Media SA this book supported file pdf, txt, epub, kindle and other format this book has been release on 2022-01-20 with Medical categories.
Enrique Barrajón-Catalán Holds Patents in “Extraction of Bioactive Compounds From Wine Industrial Byproducts” (ES20150000423), “Modified Pectin Production From Critus” (ES2013-01183), “A Synergic Combination of Polyphenols With Antibiotic Properties” (ES201301181), “Ultrasounds Combined Instant-Vacuun Machine for Extraction” (PCT/ES2013/000191) and “Cistus Plants Extracts Enriched in Polyphenols With Biological Activities” (ES20090002106) and is a Co-Founder of Ilice Effitech SL. Jian Zhong Holds a Patent in “A Sorting Equipment for Fish Fillets With Bone and its Intelligent Control System”(ZL 201710367428.3). Jose Manuel Lorenzo Holds Patents in Meat and Meat Products. All Other Topic Editors Declare No Competing Interests With Regard to the Research Topic Subject.
Marine Nutraceuticals And Functional Foods
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Author : Colin Barrow
language : en
Publisher: CRC Press
Release Date : 2007-08-13
Marine Nutraceuticals And Functional Foods written by Colin Barrow and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2007-08-13 with Technology & Engineering categories.
Two of the most popular nutraceutical products on the market, omega-3 oil and glucosamine, were originally derived from waste products. Discarded oil from the manufacture of fishmeal became wildly popular as omega-3, a polyunsaturated fat, and the fully hydrolyzed chitosan from shrimp and crab shell, glucosamine, found wide use in joint health. Hun
Functional Ingredients From Algae For Foods And Nutraceuticals
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Author : Herminia Dominguez
language : en
Publisher: Elsevier
Release Date : 2013-09-30
Functional Ingredients From Algae For Foods And Nutraceuticals written by Herminia Dominguez and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-09-30 with Technology & Engineering categories.
Algae have a long history of use as foods and for the production of food ingredients. There is also increasing interest in their exploitation as sources of bioactive compounds for use in functional foods and nutraceuticals. Functional ingredients from algae for foods and nutraceuticals reviews key topics in these areas, encompassing both macroalgae (seaweeds) and microalgae.After a chapter introducing the concept of algae as a source of biologically active ingredients for the formulation of functional foods and nutraceuticals, part one explores the structure and occurrence of the major algal components. Chapters discuss the chemical structures of algal polysaccharides, algal lipids, fatty acids and sterols, algal proteins, phlorotannins, and pigments and minor compounds. Part two highlights biological properties of algae and algal components and includes chapters on the antioxidant properties of algal components, anticancer agents derived from marine algae, anti-obesity and anti-diabetic activities of algae, and algae and cardiovascular health. Chapters in part three focus on the extraction of compounds and fractions from algae and cover conventional and alternative technologies for the production of algal polysaccharides. Further chapters discuss enzymatic extraction, subcritical water extraction and supercritical CO2 extraction of bioactives from algae, and ultrasonic- and microwave-assisted extraction and modification of algal components. Finally, chapters in part four explore applications of algae and algal components in foods, functional foods and nutraceuticals including the design of healthier foods and beverages containing whole algae, prebiotic properties of algae and algae-supplemented products, algal hydrocolloids for the production and delivery of probiotic bacteria, and cosmeceuticals from algae.Functional ingredients from algae for foods and nutraceuticals is a comprehensive resource for chemists, chemical engineers and medical researchers with an interest in algae and those in the algaculture, food and nutraceutical industries interested in the commercialisation of products made from algae. - Provides an overview of the major compounds in algae, considering both macroalgae (seaweeds) and microalgae - Discusses methods for the extraction of bioactives from algae - Describes the use of algae and products derived from them in the food and nutraceutical industries
Marine Products For Healthcare
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Author : Vazhiyil Venugopal
language : en
Publisher: CRC Press
Release Date : 2008-10-20
Marine Products For Healthcare written by Vazhiyil Venugopal and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2008-10-20 with Technology & Engineering categories.
Considered Mother Nature’s medicine cabinet in many areas of the world, marine organisms have been known from time immemorial to possess curative powers. But until recently, their bioactive compounds, nutraceutical properties, and commercial potential remained undiscovered. Bringing together widely scattered literature, Marine Products for Healthcare: Functional and Bioactive Nutraceutical Compounds from the Ocean discusses the importance of marine products as a source of nutraceuticals, food additives, and other useful ingredients in health protection and product formulation The book begins with a discussion of the general characteristics of functional foods and an overview of the functionality of marine fishery products. It includes detailed discussions on nutraceutical and other functional properties of their seafood components including proteins, bioactive peptides, polyunsaturated fatty acids, polysaccharides, chondroitin, carotenoids, minerals, and shell waste products. Other chapters examine the role of seaweeds as food supplements, additives, and bioactive compounds; microalgae and corals rich in nutrients, pigments, and therapeutic agents; and secondary metabolites of corals, particularly sponges, that have potential as lifesaving drugs. The book also explores recent developments in food fortification, packaging, and drug delivery systems with particular reference with marine ingredients and concludes with a delineation of the safety hazards posed by some marine products. The science of discovering health promoting compounds from marine sources and techniques for extracting and purifying these chemicals is advancing. More than just a review of the science and market base available for the development of marine nutraceutical/functional food, this book provides a greater understanding of how consumer attitude and legal concerns will impact the kind of products that can be made.
Bioactive Compounds From Marine Foods
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Author : Blanca Hernández-Ledesma
language : en
Publisher: John Wiley & Sons
Release Date : 2013-09-30
Bioactive Compounds From Marine Foods written by Blanca Hernández-Ledesma and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-09-30 with Technology & Engineering categories.
Part of the IFT Press series, this book reviews the myriad published information on bioactive components derived from marine foods, enabling researchers and product developers to select appropriate functional ingredients for new products. Chapters cover foods and food ingredients from both animal and plant marine sources, focusing on those which demonstrate biological properties and whose constituent compounds have been isolated and identified as potentially active. This book further addresses the biological activities of PUFAs (Polyunsaturated fatty acids), oils, phospholipids, proteins and peptides, fibres, carbohydrates, chitosans, vitamins and minerals, fucoxantin, polyphenols, phytosterols, taurine, amongst others. These components, found in a variety of marine-derived foods, have been demonstrated to have preventative properties with regard to hypertension, oxidative stress, inflammation, cardiovascular diseases, cancer and other human diseases. Extraction methods and analysis techniques are also addressed. Intended for food scientists, food technologists and food engineers in academia, industry and government, this book reviews the substantial quantity of current research in this fast-moving and commercially valuable sector of food and nutrition science.
Current Advances For Development Of Functional Foods Modulating Inflammation And Oxidative Stress
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Author : Blanca Hernandez-Ledesma
language : en
Publisher: Elsevier
Release Date : 2021-12-06
Current Advances For Development Of Functional Foods Modulating Inflammation And Oxidative Stress written by Blanca Hernandez-Ledesma and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-12-06 with Science categories.
Current Advances for Development of Functional Foods Modulating Inflammation and Oxidative Stress presents the nutritional and technological aspects related to the development of functional foods with anti-inflammatory and antioxidant effects. Specifically, analytical approaches for the characterization of anti-inflammatory and antioxidant properties of healthy foods and functional constituents, as well as technological strategies for the extraction of compounds and fractions from raw materials to produce anti-inflammatory and antioxidant ingredients are addressed. In addition, the molecular mechanisms by which foods and their components can modulate inflammation and their oxidative stress effects on disease prevention are explored. Finally, clinical research addressing nutritional needs in pathological subjects with inflammatory diseases are considered. Covers methods of analysis and extraction of anti-inflammatory and antioxidant compounds Offers an overview of the main anti-inflammatory and antioxidant compounds in foods Provides a guide on the mechanisms of action and health benefits of anti-inflammatory and antioxidant dietary bioactives
Marine Functional Food
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Author : J.B. Luten
language : en
Publisher: BRILL
Release Date : 2023-09-04
Marine Functional Food written by J.B. Luten and has been published by BRILL this book supported file pdf, txt, epub, kindle and other format this book has been release on 2023-09-04 with Business & Economics categories.
Regular seafood consumption is associated with beneficial health effects. This book reviews the research on seafood and health, the use and quality aspects of marine lipids and seafood proteins as ingredients in functional foods and consumer acceptance of (marine) functional food. The first chapter covers novel merging areas where seafood may prevent disease and improve health such as in cognitive development, mental health, cancer, allergy and oxidative stress are highlighted. Cases where nutrients in seafood may have health protective effects such as in proteins, peptides, amino acids, selenium, chitosan, glucosamine and chondroitin sulphate are also discussed. The next chapters cover quality aspects of marine lipids and seafood proteins as ingredients in functional foods. Lipids and proteins must have and retain a high quality so that the sensory and functional properties and the shelf life of the final product are acceptable. The methods used for processing marine lipids and proteins, are discussed as well as the different factors that can affect their quality in functional foods. The book then concentrates on factors related to consumers' attitudes, knowledge and awareness of functional foods. There are variations in types of carrier products and of demographic and cross-cultural factors in acceptance of functional foods. Finally, the book discusses challenges for small and medium enterprises to commercialise healthy nutrition. Variations in characteristics, capabilities, challenges and opportunities in the marketplace are presented using a Nordic study as reference.
Marine Nutraceuticals
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Author : Se-Kwon Kim
language : en
Publisher: CRC Press
Release Date : 2013-03-25
Marine Nutraceuticals written by Se-Kwon Kim and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-03-25 with Medical categories.
There is a great deal of consumer interest in natural bioactive substances due to their health benefits. Offering the potential to provide valuable nutraceuticals and functional food ingredients, marine-derived compounds are an abundant source of nutritionally and pharmacologically active agents, with both chemical diversity and complexity. Functio
The Health Benefits Of Foods
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Author : Liana Claudia Salanta
language : en
Publisher: BoD – Books on Demand
Release Date : 2020-04-01
The Health Benefits Of Foods written by Liana Claudia Salanta and has been published by BoD – Books on Demand this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020-04-01 with Health & Fitness categories.
The global market of foods with health claims remains highly dynamic and is predicted to expand even further. Consumers have become increasingly aware of the importance of consuming healthy foods in order to have a well-balanced diet and this has increased the demand for foods with health benefits. On the other hand, the food sector companies are trying to meet the new consumers' expectations while designing a variety of novel, enhanced products. Thus, understanding the potential uses of bioactive compounds in food products, the wide range of therapeutic effects, and the possible mechanisms of action is essential for developing healthier products. Covering important aspects of valuable food molecules, this book revises the current knowledge, providing scientifically demonstrated information about the benefits and uses of functional food components, their applications, and the future challenges in nutrition and diet.
Current Advances For Development Of Functional Foods Modulating Inflammation And Oxidative Stress
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Author : Blanca Hernandez-Ledesma
language : en
Publisher: Academic Press
Release Date : 2021-12-03
Current Advances For Development Of Functional Foods Modulating Inflammation And Oxidative Stress written by Blanca Hernandez-Ledesma and has been published by Academic Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-12-03 with Technology & Engineering categories.
Current Advances for Development of Functional Foods Modulating Inflammation and Oxidative Stress presents the nutritional and technological aspects related to the development of functional foods with anti-inflammatory and antioxidant effects. Specifically, analytical approaches for the characterization of anti-inflammatory and antioxidant properties of healthy foods and functional constituents, as well as technological strategies for the extraction of compounds and fractions from raw materials to produce anti-inflammatory and antioxidant ingredients are addressed. In addition, the molecular mechanisms by which foods and their components can modulate inflammation and their oxidative stress effects on disease prevention are explored. Finally, clinical research addressing nutritional needs in pathological subjects with inflammatory diseases are considered. - Covers methods of analysis and extraction of anti-inflammatory and antioxidant compounds - Offers an overview of the main anti-inflammatory and antioxidant compounds in foods - Provides a guide on the mechanisms of action and health benefits of anti-inflammatory and antioxidant dietary bioactives