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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
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.
Water Extraction of Bioactive Compounds: From Plants to Drug
Development draws together the expert knowledge of researchers from
around the world to outline the essential knowledge and techniques
required to successfully extract bioactive compounds for further
study. The book is a practical tool for medicinal chemists,
biochemists, pharmaceutical scientists and academics working in the
discovery and development of drugs from natural sources. The
discovery and extraction of bioactive plant compounds from natural
sources is of growing interest to drug developers, adding greater
fuel to a simultaneous search for efficient, green technologies to
support this. Particularly promising are aqueous based methods, as
water is a cheap, safe and abundant solvent. Water Extraction of
Bioactive Compounds: From Plants to Drug Development is a detailed
guide to the fundamental concepts and considerations needed to
successfully undertake such processes, supported by application
examples and highlighting the most influential variables. Beginning
with an introduction to plants as sources of drugs, the book
highlights the need for a move towards both more rational and
greener techniques in the field, and presents multiple innovative
water-based strategies for the discovery and extraction of
bioactive constituents of botanicals. A broad range of available
techniques are reviewed, including conventional and pressurized hot
water extraction techniques, intensified processes such as
microwave-assisted, ultrasound-assisted processes, and enzyme
assisted extraction, and processes using combined techniques.
Marine Phenolic Compounds: Science and Engineering is a
comprehensive resource on these secondary metabolites. Phenolic
compounds are secondary metabolites with increasing scientific,
commercial and general population interest for their wide
distribution, variety and potential applications Less studied than
terrestrial sources, marine organisms contain highly interesting
phenolic compounds due to their exclusive structures. In addition,
the distinctive features of the marine solid matrix, requires novel
process technology approaches. The high productivity of marine
biomass makes it a renewable source of valuable components with
potential for commercial applications.
This is a book that has been divided into 9 chapters, including
information on the recovery of highly valuable compounds for
microalgae. The authors of this volume discuss seaweed as a
renewable and globally available feedstock with potential
applications in the food and feed industries, as well as the
agricultural, chemical, or pharmaceutical fields. The chapters
include discussions on a wide range of topics including an overview
of seaweed by-products, Algae and microalgae biorefineries, the
potential use of seaweed by-products in various products and
materials, colour stability, and pigment contents of powdered laver
(Pyropia yezoensis). The text also includes the interactions of the
algae Sargassum muticum with metals as a starting point for the
valorisation of invasive seaweed species, as well as new insights
into the nutrition and functionality of seaweed. Microalgae biomass
as an ingredient to design added value in food products, as well as
seaweed biomass for bioremediation or Ethanol creation are
additional topics.
Sustainable Seaweed Technologies: Cultivation, Biorefinery, and
Applications collates key background information on efficient
cultivation and biorefinery of seaweeds, combining underlying
chemistry and methodology with industry experience. Beginning with
a review of the opportunities for seaweed biorefinery and the
varied components and properties of macroalgae, the book then
reviews all the key steps needed for industrial applications, from
its cultivation, collection and processing, to extraction
techniques, concentration and purification. A range of important
applications are then discussed, including the production of energy
and novel materials from seaweed, before a set of illustrative case
studies shows how these various stages work in practice. Drawing on
the expert knowledge of a global team of editors and authors, this
book is a practical resource for both researchers and businesses
who currently work with macroalgae.
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