Functional Ingredients from Algae for Foods and Nutraceuticals Book

Functional Ingredients from Algae for Foods and Nutraceuticals

  • Author : Herminia Dominguez
  • Publisher : Elsevier
  • Release Date : 2013-09-30
  • Genre: Technology & Engineering
  • Pages : 768
  • ISBN 10 : 9780857098689

Functional Ingredients from Algae for Foods and Nutraceuticals Excerpt :

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 in

Functional Ingredients from Algae for Foods and Nutraceuticals Book

Functional Ingredients from Algae for Foods and Nutraceuticals

  • Author : Herminia Dominguez
  • Publisher : Woodhead Pub Limited
  • Release Date : 2013
  • Genre: Medical
  • Pages : 734
  • ISBN 10 : 0857095129

Functional Ingredients from Algae for Foods and Nutraceuticals Excerpt :

This book reviews key topics relating to the use of algae as food and nutriceutical and the production of food ingredients, encompassing both macroalgae (seaweeds) and microalgae. Topics covered include chemical structures of algal polysaccharides and other compounds; the biological properties of algae and algal components, including the antioxidant properties, anticancer agents, anti-obesity, anti-diabetic, and cardiovascular aspects; and cosmoceutical products.

Marine Nutraceuticals and Functional Foods Book
Score: 4.5
From 2 Ratings

Marine Nutraceuticals and Functional Foods

  • Author : Colin Barrow
  • Publisher : CRC Press
  • Release Date : 2007-08-13
  • Genre: Technology & Engineering
  • Pages : 512
  • ISBN 10 : 1420015818

Marine Nutraceuticals and Functional Foods Excerpt :

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. Hundreds of tons of marine by-products are available annually and previous commercial success, together with an overall consumer interest in novel healthy food ingredients, are driving both research and commercialization in the area of marine nutraceuticals. Edited by pioneers in the field, Marine Nutraceuticals and Functional Foods details information on a variety of commercially available and newly developing value-added products. Beginning with an overview of current marine nutraceuticals, the book discusses the origin of omega-3 oils, their beneficial effects on brain health, and their stabilization and delivery into functional foods. It covers the derivation and use of chitin, chitosan, and partially hydrolyzed chitosan as fat- and cholesterol absorbing agents and provides a detailed review of the health benefits and methods for the production of glucosamine. Providing an overview of the ACE-inhibitory and blood pressure reducing properties of marine proteins, it considers the functional constituents of marine algae and seaweed, including its carotenoids, and examines the cancer preventing potential of shark cartilage. The book also analyzes the use of marine microorganisms as a renewable resource and marine sources of calcium. The final chapter describes the discovery and development of a novel immunoenhancing polysaccharide complex derived from the microalgae, Chlorella. An unparalleled single-source reference to the discovery, development, and use of value-added products from marine sources, Marine Nutraceuticals and Functional Foods provides the foundation for continuing the dramatic growth in this exciting field.

Current Advances for Development of Functional Foods Modulating Inflammation and Oxidative Stress Book

Current Advances for Development of Functional Foods Modulating Inflammation and Oxidative Stress

  • Author : Blanca Hernandez-Ledesma
  • Publisher : Academic Press
  • Release Date : 2021-12-16
  • Genre: Technology & Engineering
  • Pages : 688
  • ISBN 10 : 9780128225844

Current Advances for Development of Functional Foods Modulating Inflammation and Oxidative Stress Excerpt :

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

Functional Food Ingredients and Nutraceuticals Book

Functional Food Ingredients and Nutraceuticals

  • Author : John Shi
  • Publisher : CRC Press
  • Release Date : 2015-10-28
  • Genre: Technology & Engineering
  • Pages : 659
  • ISBN 10 : 9781482240658

Functional Food Ingredients and Nutraceuticals Excerpt :

The second edition of a bestseller, Functional Food Ingredients and Nutraceuticals: Processing Technologies covers new and innovative technologies for the processing of functional foods and nutraceuticals that show potential for academic use and broad industrial applications. The book includes a number of "green" separation and stabilization technologies that have also been developed to address consumers’ concerns on quality and safety issues. It also details the substantial technological advances made in nano-microencapsulation that protect the bioactivity and enhance the solubility and bioavailability, and the preservation of health-promoting bioactive components in functional food products. Containing nine entirely new chapters, the second edition has been enhanced with coverage of recent developments in the different areas of processing technologies. The incorporation of these new emerging technologies strengthens the second edition without compromising the contextual integrity of the original publication. See What’s New in the Second Edition: Theoretical approaches in mass transfer modeling, solubility properties, and simulation in extraction process Innovative nanotechnologies in packaging process and nano-microencapsulation process and technology to protect bioactivity and enhance solubility and bioavailability of health-promoting bioactive components "Green" separation technologies updated with more information in industrial applications Thousands of research papers have been published on the health benefits of bioactive components from natural resources; many books on functional foods are related to chemical properties or medical functions. With only a few books capturing the related processing technologies, the first edition became a valuable tool to help transform results from the lab into industrial applications. Filled with current and sound scientific knowledge of engineering techniques and information on the quality of functional foods, the second

Algae for Food Book

Algae for Food

  • Author : Rathinam Raja
  • Publisher : CRC Press
  • Release Date : 2021-10-25
  • Genre: Science
  • Pages : 294
  • ISBN 10 : 9781000457100

Algae for Food Excerpt :

Algae for Food: Cultivation, Processing and Nutritional Benefits Algae are a primitive, living photosynthetic form and they are the oldest living organism. In the marine ecosystem, algae are the primary producers that supply energy required to a diverse marine organism and especially seaweed provides a habitat for invertebrates and fishes. There have been significant advances in many areas of phycology. This book describes the advances related to food and nutrition of algae achieved during the last decades, it also identifies gaps in the present knowledge and needs for the future. The 17 chapters, grouped into 6 parts, are written by phycologists. More insight on industrial exploitation of algae and their products is supported by current studies and will help academia. The first part explains new technologies to improve the microalgal biomass, strain improvement and different methods of seaweed cultivation. In the second part, food and nutraceutical applications of algae, food safety aspects, green nanotechnology and formulation methods for the extraction and isolation of algal functional foods are described. The third part deals with pigments and carotenoids while the fourth part exploits the isolation and application of hydrocolloids, nutritional implications of algal polysaccharides and the characterization and bioactivity of fucoidans. In the fifth part, the biomedical potential of seaweed followed by agricultural applications of algae are well described. The book is an important resource for scholars that provides knowledge on wide range of topics. Key Features Covers important fields of algae from biomass production to genetic engineering aspects of algae Useful in the field of algal biotechnology, aquaculture, marine micro and macrobiology, microbial biotechnology and bioprocess technology Focuses on the therapeutic and nutritional areas of algae

Marine Phenolics Book

Marine Phenolics

  • Author : Herminia Domínguez
  • Publisher : MDPI
  • Release Date : 2021-08-16
  • Genre: Science
  • Pages : 230
  • ISBN 10 : 9783036502649

Marine Phenolics Excerpt :

Phenolic compounds are an extremely diverse class of ubiquitous secondary metabolites produced by a variety of organisms playing different biological roles. They have numerous types of demonstrated bioactivities, including antioxidant, antimicrobial, anti-inflammatory, antitumoral, immunomodulator, neuroprotective, cardioprotective, and antidiabetic activities. Marine organisms produce a vast collection of unique phenolic structures, some of them not found in terrestrial habitats. Progress in different aspects is rapidly advancing, and this Special Issue will provide updated information and recent studies on marine phenolics. Specially, this issue is focused on their chemical characterization, elucidation of their structures, evaluation of their biological properties and mechanisms of action, efficient extraction and purification technologies, development of value-added applications, as well as formulation of novel products.

Algae and Aquatic Macrophytes in Cities Book

Algae and Aquatic Macrophytes in Cities

  • Author : Vimal Chandra Pandey
  • Publisher : Elsevier
  • Release Date : 2022-07-27
  • Genre: Science
  • Pages : 390
  • ISBN 10 : 9780323859196

Algae and Aquatic Macrophytes in Cities Excerpt :

Algae and Aquatic Macrophytes in Cities: Bioremediation, Biomass, Biofuels and Bioproducts introduces the concept of using the natural ability of plants such as algae and aquatic macrophytes to remediate pollutants from water. The book provides scientists with a green, economical and successful option when tackling rising water pollution. The book's chapters cover a range of areas, including bioremediation, biomass, biofuels and bioproducts during the remediation of polluted water systems. It draws together research from eminent scientists from across the globe and includes case studies to help researchers, students, scientists, stakeholders, policymakers and environmentalists understand and perform their research with greater ease. Presents multiple case studies from global perspectives Focuses on Bioremediation, Biomass, Biofuels and Bioproducts for water pollution—a new approach Provides basic knowledge on how to design, grow and use algae and aquatic macrophytes

Algal Biorefinery Book
Score: 3
From 1 Ratings

Algal Biorefinery

  • Author : Ajay K. Dalai
  • Publisher : Routledge
  • Release Date : 2021-07-08
  • Genre: Business & Economics
  • Pages : 346
  • ISBN 10 : 9781000410785

Algal Biorefinery Excerpt :

This book enables readers to understand the theoretical aspects, key steps and scientific techniques with a detailed mechanism to produce biofuels from algae. Each chapter provides the latest developments and recent advancements starting from algal cultivation techniques to the production of value-added green fuels, chemicals and products with wide applications. The volume brings together a broad range of international and interdisciplinary experts, including chemical and biological engineers, biotechnologists, process engineers, environmentalists, pharmacists and nutritionists, to one platform to explore the beneficial aspects and challenges for an algal-based biorefinery. Chapters address cutting-edge issues surrounding algal cultivation, including genetic modification of algal strains, design and optimization of photobioreactors and open-pond systems, algal oil extraction techniques and algal-derived fuel products (biodiesel, bio-gasoline, jet fuels and bio-oil). Finally, the book considers the potential environmental impacts for establishing a sustainable algal biorefinery through lifecycle analysis, techno-economic assessment and supply chain management. This book will be an important resource for students, academics and professionals interested in algal cultivation, biofuels and agricultural engineering, and renewable energy and sustainable development more broadly.

Seaweed Biomaterials Book

Seaweed Biomaterials

  • Author : Sabyasachi Maiti
  • Publisher : Unknown
  • Release Date : 2018-12
  • Genre: Uncategoriezed
  • Pages : 76
  • ISBN 10 : 9781789848465

Seaweed Biomaterials Excerpt :

The Role of Alternative and Innovative Food Ingredients and Products in Consumer Wellness Book
Score: 5
From 1 Ratings

The Role of Alternative and Innovative Food Ingredients and Products in Consumer Wellness

  • Author : Charis Michel Galanakis
  • Publisher : Academic Press
  • Release Date : 2019-07-20
  • Genre: Health & Fitness
  • Pages : 366
  • ISBN 10 : 9780128175170

The Role of Alternative and Innovative Food Ingredients and Products in Consumer Wellness Excerpt :

The Role of Alternative and Innovative Food Ingredients and Products in Consumer Wellness provides a guide for innovative food ingredients and food products. The book covers consumer wellness as it relates to food ingredients and functional foods, alternative ingredients, food products fortified with extracts derived from food processing by-products, food products based on Omega-3 polyunsaturated fatty acids and their health effects, selected superfoods and related super diets, edible insects, microalgae as health ingredients for functional foods and spirulina related products, fruit-based functional foods, pro- and pre-biotics, gluten-free products, and bioaromas. Food scientists, food technologists and nutrition researchers working on food applications and food processing will find this book extremely useful. In addition, those interested in the development of innovative products and functional foods will also benefit from this reference, as will students who study food chemistry, food science, technology, and food processing in postgraduate programs. Connects integrally new and reconsidered food ingredients with innovative food products Addresses consumer wellness as it relates to food ingredients and functional foods Analyzes food products and processes with the highest market potential

Biorefineries Book


  • Author : Kurt Wagemann
  • Publisher : Springer
  • Release Date : 2018-12-06
  • Genre: Science
  • Pages : 549
  • ISBN 10 : 9783319971193

Biorefineries Excerpt :

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.

Marine Nutraceuticals Book

Marine Nutraceuticals

  • Author : Se-Kwon Kim
  • Publisher : CRC Press
  • Release Date : 2013-03-25
  • Genre: Medical
  • Pages : 464
  • ISBN 10 : 9781466513525

Marine Nutraceuticals Excerpt :

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

Nonvitamin and Nonmineral Nutritional Supplements Book

Nonvitamin and Nonmineral Nutritional Supplements

  • Author : Seyed Mohammad Nabavi
  • Publisher : Academic Press
  • Release Date : 2018-09-28
  • Genre: Technology & Engineering
  • Pages : 583
  • ISBN 10 : 9780128125632

Nonvitamin and Nonmineral Nutritional Supplements Excerpt :

Nonvitamin and Nonmineral Nutritional Supplements compiles comprehensive information and recent findings on supplements found in today’s market. The book focuses on non-essential nutrients, animal extracts, yeast and fungi extracts, and plant and algae extracts used as supplements. Readers will find valuable insights on the impact of dietary supplementation on human health, along with an understanding of the positive and negative aspects of each supplement. Provides reliable information on available supplements to inform nutritional practices Presents each supplement’s sources, availability, health benefits, drawbacks, and possible interactions with other supplements, food or drugs Serves as a guide to non-essential nutrients, plant and algae extracts, animal extracts, including bee products and shark cartilage, and supplements from yeast and fungi

Application of Microalgae in Wastewater Treatment Book

Application of Microalgae in Wastewater Treatment

  • Author : Sanjay Kumar Gupta
  • Publisher : Springer
  • Release Date : 2019-05-23
  • Genre: Technology & Engineering
  • Pages : 563
  • ISBN 10 : 9783030139094

Application of Microalgae in Wastewater Treatment Excerpt :

This two-volume work presents comprehensive, accurate information on the present status and contemporary development in phycoremediation of various types of domestic and industrial wastewaters. The volume covers a mechanistic understanding of microalgae based treatment of wastewaters, including current challenges in the treatment of various organic and inorganic pollutants, and future opportunities of bioremediation of wastewater and industrial effluents on an algal platform. The editors compile the work of authors from around the globe, providing insight on key issues and state-of-the-art developments in algal bioremediation that is missing from the currently available body of literature. The volume hopes to serve as a much needed resource for professors, researchers and scientists interested in microalgae applications for wastewater treatment. Volume 2 addresses the various biorefinery aspects and applications of algal-based wastewater treatment in industrial and domestic contexts. The analyses are approached from multiple perspectives, including biotechnology, commercial, economic, and sustainability. The authors discuss the potential of microalgae for integrated biomass production utilizing various resources to treat wastewaters, and include evaluations of the economical and commercialization potential for such processes.