Skip to main content

Functional Ingredients From Algae For Foods And Nutraceuticals

In Order to Read Online or Download Functional Ingredients From Algae For Foods And Nutraceuticals Full eBooks in PDF, EPUB, Tuebl and Mobi you need to create a Free account. Get any books you like and read everywhere you want. Fast Download Speed ~ Commercial & Ad Free. We cannot guarantee that every book is in the library!

Functional Ingredients from Algae for Foods and Nutraceuticals

Functional Ingredients from Algae for Foods and Nutraceuticals Book
Author : Herminia Dominguez
Publisher : Elsevier
Release : 2013-09-30
ISBN : 0857098683
Language : En, Es, Fr & De

GET BOOK

Book Description :

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

Biorefineries

Biorefineries Book
Author : Kurt Wagemann,Nils Tippkötter
Publisher : Springer
Release : 2018-12-06
ISBN : 3319971190
Language : En, Es, Fr & De

GET BOOK

Book Description :

This book offers a comprehensive review on biomass resources, examples of biorefineries and corresponding products. The first part of this book covers topics such as different biorefinery resources from agriculture, wood processing residues and transport logistics of plant biomass. In the second part, expert contributors present biorefinery concepts of different biomass feedstocks, including vegetable-oils, sugarcane, starch, lignocellulose and microalgae. Readers will find here a summary of the syngas utilization and the bio-oil characterization and potential use as an alternative renewable fuel and source for chemical feedstocks. Particular attention is also given to the anaerobic digestion-based and Organosolv biorefineries. The last part of the book examines relevant products and components such as alcohols, hydrocarbons, bioplastics and lignin, and offers a sustainability evaluation of biorefineries.

Biotechnology in Functional Foods and Nutraceuticals

Biotechnology in Functional Foods and Nutraceuticals Book
Author : Debasis Bagchi,Francis C. Lau,Dilip K. Ghosh
Publisher : CRC Press
Release : 2010-04-21
ISBN : 1420087126
Language : En, Es, Fr & De

GET BOOK

Book Description :

Modern food biotechnology is now a billion-dollar industry, producing functional foods and nutraceuticals that offer a whole host of increased health benefits, including prevention against illness, and chronic and degenerative conditions. Written by a team of top-tier researchers and scientists from around the world, Biotechnology in Functional Foo

Advances in Food Bioproducts and Bioprocessing Technologies

Advances in Food Bioproducts and Bioprocessing Technologies Book
Author : Monica Lizeth Chavez-Gonzalez,Nagamani Balagurusamy,Christobal N. Aguilar
Publisher : CRC Press
Release : 2019-10-16
ISBN : 1000682579
Language : En, Es, Fr & De

GET BOOK

Book Description :

The book explores and exploits the synergy and boundary between biotechnology, bioprocessing and food engineering. Divided into three parts, Advances in Food Bioproducts and Bioprocessing Technologies includes contributions that deal with new developments in procedures, bioproducts, and bioprocesses that can be given quantitative expression. Its 40 chapters will describe how research results can be used in engineering design, include procedures to produce food additives and ingredients, and discuss accounts of experimental or theoretical research and recent advances in food bioproducts and bioprocessing technologies.

Functional Food Product Development

Functional Food Product Development Book
Author : Jim Smith,Edward Charter
Publisher : John Wiley & Sons
Release : 2011-03-08
ISBN : 9781444390391
Language : En, Es, Fr & De

GET BOOK

Book Description :

According to an August 2009 report from PricewaterhouseCoopers, the United States market for functional foods in 2007 was US$ 27 billion. Forecasts of growth range from between 8.5% and 20% per year, or about four times that of the food industry in general. Global demand by 2013 is expected to be about $100 billion. With this demand for new products comes a demand for product development and supporting literature for that purpose. There is a wealth of research and development in this area and great scope for commercialization, and this book provides a much-needed review of important opportunities for new products, written by authors with in-depth knowledge of as yet unfulfilled health-related needs. This book addresses functional food product development from a number of perspectives: the process itself; health research that may provide opportunities; idea creation; regulation; and processes and ingredients. It also features case studies that illustrate real product development and commercialization histories. Written for food scientists and technologists, this book presents practical information for use in functional food product development. It is an essential resource for practitioners in functional food companies and food technology centres and is also of interest to researchers and students of food science. Key features: A comprehensive review of the latest opportunities in this commercially important sector of the food industry Includes chapters highlighting functional food opportunities for specific health issues such as obesity, immunity, brain health, heart disease and the development of children. New technologies of relevance to functional foods are also addressed, such as emulsion delivery systems and nanoencapsulation. Includes chapters on product design and the use of functional ingredients such as antioxidants, probiotics and prebiotics as well as functional ingredients from plant and dairy sources Specific examples of taking products to market are provided in the form of case studies e.g. microalgae functional ingredients Part of the Functional Food Science and Technology book series (Series Editor: Fereidoon Shahidi)

Encyclopedia of Marine Biotechnology

Encyclopedia of Marine Biotechnology Book
Author : Se-Kwon Kim
Publisher : John Wiley & Sons
Release : 2020-08-04
ISBN : 1119143799
Language : En, Es, Fr & De

GET BOOK

Book Description :

A keystone reference that presents both up-to-date research and the far-reaching applications of marine biotechnology Featuring contributions from 100 international experts in the field, this five-volume encyclopedia provides comprehensive coverage of topics in marine biotechnology. It starts with the history of the field and delivers a complete overview of marine biotechnology. It then offers information on marine organisms, bioprocess techniques, marine natural products, biomaterials, bioenergy, and algal biotechnology. The encyclopedia also covers marine food and biotechnology applications in areas such as pharmaceuticals, cosmeceuticals, and nutraceuticals. Each topic in Encyclopedia of Marine Biotechnology is followed by 10-30 subtopics. The reference looks at algae cosmetics, drugs, and fertilizers; biodiversity; chitins and chitosans; aeroplysinin-1, toluquinol, astaxanthin, and fucoxanthin; and algal and fish genomics. It examines neuro-protective compounds from marine microorganisms; potential uses and medical management of neurotoxic phycotoxins; and the role of metagenomics in exploring marine microbiomes. Other sections fully explore marine microbiology, pharmaceutical development, seafood science, and the new biotechnology tools that are being used in the field today. One of the first encyclopedic books to cater to experts in marine biotechnology Brings together a diverse range of research on marine biotechnology to bridge the gap between scientific research and the industrial arena Offers clear explanations accompanied by color illustrations of the techniques and applications discussed Contains studies of the applications of marine biotechnology in the field of biomedical sciences Edited by an experienced author with contributions from internationally recognized experts from around the globe Encyclopedia of Marine Biotechnology is a must-have resource for researchers, scientists, and marine biologists in the industry, as well as for students at the postgraduate and graduate level. It will also benefit companies focusing on marine biotechnology, pharmaceutical and biotechnology, and bioenergy.

Functional Foods Nutraceuticals and Natural Products

Functional Foods  Nutraceuticals and Natural Products Book
Author : Dhiraj A. Vattem,Vatsala Maitin
Publisher : DEStech Publications, Inc
Release : 2015-10-06
ISBN : 1605951013
Language : En, Es, Fr & De

GET BOOK

Book Description :

Bioactive ingredients in foods and their pharmacological and health effects. Functional foods and bioactives of microbial, plant and animal origin, including probiotics, herbs, spices, vegetables, specialty fruits, seafood and milk components. Impact on the microbiome, emerging metabolic pathways and prevention of chronic and infectious diseases.Techniques for functional food development and evaluation.Regulatory and safety considerations. This volume presents basic and advanced technical information on the sources, mechanisms and safety of food bioactives in the etiology and prevention of chronic and infectious diseases. In this context, it offers details useful not only for understanding but also improving the functionality of foods. It reviews advances in multiple phytochemicals and food ingredients known for positive effects on human physiology, including interactions with the human microbiome. Metabolomic and proteomic techniques are explored as ways of improving the understanding of mechanisms of action, and increasing the therapeutic effectiveness of selected food ingredients. Special attention is given to chemistry, molecular structure and pharmacological effects of bioactive ingredients. Bioactives from a wide range of foods are investigated, including pro- and prebiotics, fungi, yeasts, herbs, spices, fruits, vegetables, seafood and many more. The text provides systematic information needed to develop and validate commercial products incorporating functional ingredients.

Marine Nutraceuticals

Marine Nutraceuticals Book
Author : Se-Kwon Kim
Publisher : CRC Press
Release : 2013-03-25
ISBN : 1466513519
Language : En, Es, Fr & De

GET BOOK

Book Description :

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. Functional ingredients derived from marine algae, invertebrates, vertebrates, and microorganisms can help fill the need for novel bioactives to treat chronic conditions such as cancer, microbial infections, and inflammatory processes. With contributions from an international group of experts, Marine Nutraceuticals: Prospects and Perspectives provides a comprehensive account of marine-derived nutraceuticals and their potential health benefits. These include antioxidant, anticancer, antiviral, anticoagulant, antidiabetic, antiallergic, anti-inflammatory, antihypertensive, antibacterial, and radioprotective properties. The book focuses on various types of marine-derived compounds—such as secondary metabolites like phlorotannins and fucoxanthin, carotenoid pigments, chito-oligosaccharide derivatives from chitin and chitosan, bioactive peptides, and polysaccharides—presenting an overview of their nutraceutical activities. Chapters address neuroprotecive properties of seaweeds, bioactive compounds in abalone, marine products and autoimmune disease, chitosan for weight management, anticancer actions of omega-3 fatty acids, chitosan in dentistry, and much more. The book discusses the sources, isolation and purification, chemistry, functional interactions, applications, and industrial perspectives of marine-derived nutraceuticals. The inaugural book in the new CRC Press series, Nutraceuticals: Basic Research/Clinical Applications, it provides a state-of-the-art reference for all readers interested in this growing field—a rich source for new compounds with promising uses in the nutraceutical, medicinal, and functional food industries.

Microbial Production of Food Ingredients Enzymes and Nutraceuticals

Microbial Production of Food Ingredients  Enzymes and Nutraceuticals Book
Author : Brian McNeil,David Archer,Ioannis Giavasis,Linda Harvey
Publisher : Elsevier
Release : 2013-03-21
ISBN : 0857093541
Language : En, Es, Fr & De

GET BOOK

Book Description :

Bacteria, yeast, fungi and microalgae can act as producers (or catalysts for the production) of food ingredients, enzymes and nutraceuticals. With the current trend towards the use of natural ingredients in foods, there is renewed interest in microbial flavours and colours, food bioprocessing using enzymes and food biopreservation using bacteriocins. Microbial production of substances such as organic acids and hydrocolloids also remains an important and fast-changing area of research. Microbial production of food ingredients, enzymes and nutraceuticals provides a comprehensive overview of microbial production of food ingredients, enzymes and nutraceuticals. Part one reviews developments in the metabolic engineering of industrial microorganisms and advances in fermentation technology in the production of fungi, yeasts, enzymes and nutraceuticals. Part two discusses the production and application in food processing of substances such as carotenoids, flavonoids and terponoids, enzymes, probiotics and prebiotics, bacteriocins, microbial polysaccharides, polyols and polyunsaturated fatty acids. Microbial production of food ingredients, enzymes and nutraceuticals is an invaluable guide for professionals in the fermentation industry as well as researchers and practitioners in the areas of biotechnology, microbiology, chemical engineering and food processing. Provides a comprehensive overview of microbial flavours and colours, food bioprocessing using enzymes and food biopreservation using bacteriocins Begins with a review of key areas of systems biology and metabolic engineering, including methods and developments for filamentous fungi Analyses the use of microorganisms for the production of natural molecules for use in foods, including microbial production of food flavours and carotenoids

Marine Products for Healthcare

Marine Products for Healthcare Book
Author : Vazhiyil Venugopal
Publisher : CRC Press
Release : 2008-10-20
ISBN : 9781420052640
Language : En, Es, Fr & De

GET BOOK

Book Description :

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.

Bibliography of Agriculture with Subject Index

Bibliography of Agriculture with Subject Index Book
Author : Anonim
Publisher : Unknown
Release : 2000
ISBN : 0987650XXX
Language : En, Es, Fr & De

GET BOOK

Book Description :

Download Bibliography of Agriculture with Subject Index book written by , available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

International Food Marketing Technology

International Food Marketing   Technology Book
Author : Anonim
Publisher : Unknown
Release : 2000
ISBN : 0987650XXX
Language : En, Es, Fr & De

GET BOOK

Book Description :

Download International Food Marketing Technology book written by , available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

Lipids for Functional Foods and Nutraceuticals

Lipids for Functional Foods and Nutraceuticals Book
Author : F. D. Gunstone
Publisher : Oily Press
Release : 2003-01-15
ISBN : 0987650XXX
Language : En, Es, Fr & De

GET BOOK

Book Description :

Foods can be considered "functional" if they contain bioactive molecules that reduce the risk of disease or act positively to promote good health. The active ingredients in these functional foods and neutraceuticals often include lipids, which are essentiial components in the diet. Frank Gunstone and his team of international contributors have produced an essential gude for those people who produce lipids and those who seek to incorporate them into appropriate food products. The first chapter in the book goes over the development of functional foods. Subsequent chapters explore carotenoids, tocopherols, phytosterols, omega-3 oils, diacylglycerols, structured lipids, sesame oil, rice bran oil and oils or preparations that contain various types of acids.

Food Business News

Food Business News Book
Author : Anonim
Publisher : Unknown
Release : 2009
ISBN : 0987650XXX
Language : En, Es, Fr & De

GET BOOK

Book Description :

Download Food Business News book written by , available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

Nutraceutical and Specialty Lipids and their Co Products

Nutraceutical and Specialty Lipids and their Co Products Book
Author : Fereidoon Shahidi
Publisher : CRC Press
Release : 2006-03-14
ISBN : 1420015915
Language : En, Es, Fr & De

GET BOOK

Book Description :

While certain saturated and trans fats continue to face scrutiny as health hazards, new evidence indicates that, in addition to supplying foods with flavor and texture, fats also provide us with dietary components that are absolutely critical to our well-being. The importance of essential fatty acids and fat-soluble vitamins and other minor components delivered by lipids is well known, as are the benefits and essentiality of long-chain omega-3 and omega-6 fatty acids. And now, with new research connecting lipids to heart health, mental health, and brain and retina development, the market has responded by providing health-conscious consumers with lipid foods, including spreads, breads, cereals, juices, and dairy products. Nutraceutical and Specialty Lipids and their Co-Products presents a thorough assessment of the current state of the chemistry, nutrition, and health aspects of specialty fats and oils. Fereidoon Shahidi, editor-in-chief of the Journal of Food Lipids and a past chair and co-founder of the Nutraceuticals and Functional Foods Division of the Institute of Food Technologists, brings together top researchers to address the potential application and delivery of lipids in functional foods. Sharing much of their own research, they offer an unparalleled view of the field that covers basic lipid chemistry, as well as the most progressive findings concerning the nutritional value of beneficial lipids. They include research on cereal grain, marine, fruit seed, and tree nut oils, as well as oilseed medicinals, fat replacers, and many other sources of lipids. They also consider stability issues and the latest tools being used for lipids purification. Covering the full range of these essential diet components, this cutting-edge volume serves to meet the needs of scientists and students in research and product development, as well as health and nutrition specialists.

Food Australia

Food Australia Book
Author : Anonim
Publisher : Unknown
Release : 2003
ISBN : 0987650XXX
Language : En, Es, Fr & De

GET BOOK

Book Description :

Download Food Australia book written by , available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

Cultured Microalgae for the Food Industry

Cultured Microalgae for the Food Industry Book
Author : Tomas Lafarga,Francisco Gabriel Acien-Fernandez
Publisher : Academic Press
Release : 2021-05-01
ISBN : 0128210818
Language : En, Es, Fr & De

GET BOOK

Book Description :

Cultured Microalgae for the Food Industry: Current and Potential Applications is a comprehensive reference that addresses the current applications and potential uses of microalgae and microalgae-derived compounds in the food industry. The book explores the different steps of the subject, from strain selection and cultivation steps, to the assessment of the public perception of microalgae consumption and the gastronomical potential of this innovative resource. Readers will find coverage of microalgae biology, common and uncommon algae species, cultivation strategies for food applications, novel extraction techniques, safety issues, regulatory issues, and current market opportunities and challenges. This title also explores the gastronomic potential of microalgae and reviews current commercialized products along with consumer attitudes surrounding microalgae. Covering relevant, up-to-date research as assembled by a group of contributors who are experts in their respective fields, the book is an essential reading for advanced undergraduates, postgraduates, and researchers in the microbiology, biotechnology, food science and technology fields. Thoroughly explores the optimization, cultivation and extraction processes for increased bioactive compound yields Includes industrial functionality, bioaccessibility and the bioavailability of the main compounds obtained from microalgae Presents novel trends and the gastronomic potential of microalgae utilization in the food industry

Wellness Foods

Wellness Foods Book
Author : Anonim
Publisher : Unknown
Release : 2003
ISBN : 0987650XXX
Language : En, Es, Fr & De

GET BOOK

Book Description :

Download Wellness Foods book written by , available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

Bulletin

Bulletin Book
Author : Anonim
Publisher : Unknown
Release : 1978
ISBN : 0987650XXX
Language : En, Es, Fr & De

GET BOOK

Book Description :

Download Bulletin book written by , available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

Indian Food Industry

Indian Food Industry Book
Author : Anonim
Publisher : Unknown
Release : 2001
ISBN : 0987650XXX
Language : En, Es, Fr & De

GET BOOK

Book Description :

Download Indian Food Industry book written by , available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.