Functional Ingredients From Algae For Foods And Nutraceuticals

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Functional Ingredients From Algae For Foods And Nutraceuticals

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Author : Herminia Dominguez
language : en
Publisher: Elsevier
Release Date : 2023-07-28

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 2023-07-28 with Technology & Engineering categories.

Functional Ingredients from Algae for Foods and Nutraceuticals, Second Edition presents an overview on the composition, properties and potential to develop novel ingredients and additives for functional foods and nutraceuticals. This revised edition includes recent data on the composition and biological properties of algae, along with examples of the development of novel algae products and their performance. It includes a new chapter on both conventional and green technologies for product development and will be of interest to nutrition researchers, food technologists and marine scientists, as well as those with an interest in natural product development. - Addresses the chemical, nutritional and biological characterization of algae components - Includes cases studies focused on bioactives and the development of novel food products - Presents a new chapter on conventional and green technologies for product development

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

Recent Advances In Micro And Macroalgal Processing

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Author : Gaurav Rajauria
language : en
Publisher: John Wiley & Sons
Release Date : 2021-04-19

Recent Advances In Micro And Macroalgal Processing written by Gaurav Rajauria 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 2021-04-19 with Technology & Engineering categories.

Recent Advances in Micro- and Macroalgal Processing A comprehensive review of algae as novel and sustainable sources of algal ingredients, their extraction and processing This comprehensive text offers an in-depth exploration of the research and issues surrounding the consumption, economics, composition, processing and health effects of algae. With contributions from an international team of experts, the book explores the application of conventional and emerging technologies for algal processing. The book includes recent developments such as drying and milling technologies along with advancements in sustainable greener techniques. The text also highlights individual groups of compounds including polysaccharides, proteins, polyphenols, carotenoids, lipids and fibres from algae. The authors provide insightful reviews of the traditional and more recent applications of algae/algal extracts in food, feed, pharmaceutical and cosmetics products. Offering a holistic view of the various applications, the book looks at the economic feasibility, market trends and considerations, and health hazards associated with algae for industrial applications. This important book: Provides a comprehensive overview of algal biomolecules and the role of emerging processing technologies Explores the potential biological and health benefits of algae and their applications in food, pharmaceuticals and cosmetic products Includes a current review of algal bioactives and processing technologies for food and ingredient manufacturers Contains contributions from leading academic and industrial experts Written for food scientists, allied researchers and professional food technologists, Recent Advances in Micro- and Macroalgal Processing: Food and Health Perspectives offers a guide to the novel processing and extraction techniques for exploring and harnessing the immense potential of algae.

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

Algal Functional Foods And Nutraceuticals Benefits Opportunities And Challenges

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Author : Avinash Mishra
language : en
Publisher: Bentham Science Publishers
Release Date : 2022-11-29

Algal Functional Foods And Nutraceuticals Benefits Opportunities And Challenges written by Avinash Mishra and has been published by Bentham Science Publishers this book supported file pdf, txt, epub, kindle and other format this book has been release on 2022-11-29 with Science categories.

Edible algae, including seaweeds, are a source of functional food, dietary supplements, metabolites and bioactive compounds. Algal-based functional foods have potential health benefits, and their commercial value depends on their applications in the food and nutraceutical industries. This book covers several aspects of algal based functional foods. It informs the reader about algal cultivation techniques, environmental impact, habitat, nutraceutical potential, extraction of bioactive metabolites, functional-food composition, bio-prospection, culture-induced nutraceutical compounds, algae-based bio-packaging, algal-biorefinery, toxicity, trends and future prospects. The editors present the topics in a research-oriented format while citing scholarly references. This book is a comprehensive resource for anyone interested in the nutritional benefits and industrial utilization of algae as a sustainable food source.

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

Microbial Functional Foods And Nutraceuticals

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Author : Vijai Kumar Gupta
language : en
Publisher: John Wiley & Sons
Release Date : 2017-12-26

Microbial Functional Foods And Nutraceuticals written by Vijai Kumar Gupta 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 2017-12-26 with Technology & Engineering categories.

Showcases the recent advances in microbial functional food applications across food science, microbiology, biotechnology, and chemical engineering Microbial technology plays a key role in the improvement of biotechnology, cosmeceuticals, and biopharmaceutical applications. It has turned into a subject of expanding significance because new microbes and their related biomolecules are distinguished for their biological activity and health benefits. Encompassing both biotechnology and chemical engineering, Microbial Functional Foods and Nutraceuticals brings together microbiology, bacteria, and food processing/mechanization, which have applications for a variety of audiences. Pharmaceuticals, diagnostics, and medical device development all employ microbial food technology. The book addresses the recent advances in microbial functional foods and associated applications, providing an important reference work for graduates and researchers. It also provides up-to-date information on novel nutraceutical compounds and their mechanisms of action—catering to the needs of researchers and academics in food science and technology, microbiology, chemical engineering, and other disciplines who are dealing with microbial functional foods and related areas. Microbial Functional Foods and Nutraceuticals is: Ground-breaking: Includes the latest developments and research in the area of microbial functional foods and nutraceuticals Multidisciplinary: Applicable across food science and technology, microbiology, biotechnology, chemical engineering, and other important research fields Practical and academic: An important area of both academic research and new product development in the food and pharmaceutical industries Microbial Functional Foods and Nutraceuticals is an ideal resource of information for biologists, microbiologists, bioengineers, biochemists, biotechnologists, food technologists, enzymologists, and nutritionists.

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

Nutraceutical And Functional Food Components

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Author : Charis M. Galanakis
language : en
Publisher: Academic Press
Release Date : 2021-10-24

Nutraceutical And Functional Food Components written by Charis M. Galanakis and has been published by Academic Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-10-24 with Technology & Engineering categories.

Nutraceutical and Functional Food Components: Effects of Innovative Processing Techniques, Second Edition highlights the impact of recent food industry advances on the nutritional value, functional properties, applications, bioavailability, and bioaccessibility of food components. This second edition also assesses shelf-life, sensory characteristics, and the profile of food products. Covering the most important groups of food components, including lipids, proteins, peptides and amino acids, carbohydrates, dietary fiber, polyphenols, carotenoids, vitamins, aromatic compounds, minerals, glucosinolates, enzymes, this book addresses processing methods for each. Food scientists, technologists, researchers, nutritionists, engineers and chemists, agricultural scientists, other professionals working in the food industry, as well as students studying related fields, will benefit from this updated reference. - Focuses on nutritional value, functional properties, applications, bioavailability and bioaccessibility of food components - Covers food components by describing the effects of thermal and non-thermal technologies - Addresses shelf-life, sensory characteristics and health claims