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Books > Professional & Technical > Industrial chemistry & manufacturing technologies > Industrial chemistry > Food & beverage technology
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Functional Ingredients from Algae for Foods and Nutraceuticals (Hardcover, New)
Loot Price: R6,053
Discovery Miles 60 530
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Functional Ingredients from Algae for Foods and Nutraceuticals (Hardcover, New)
Series: Woodhead Publishing Series in Food Science, Technology and Nutrition
Expected to ship within 12 - 17 working days
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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 microalgaeDiscusses methods for the
extraction of bioactives from algaeDescribes the use of algae and
products derived from them in the food and nutraceutical industries
General
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