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Functional Ingredients from Algae for Foods and Nutraceuticals

Functional Ingredients from Algae for Foods and Nutraceuticals
  • Author : Herminia Dominguez
  • Publisher :Unknown
  • Release Date :2013-09-30
  • Total pages :768
  • ISBN : 9780857098689
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Summary : 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

Functional Ingredients from Algae for Foods and Nutraceuticals

Functional Ingredients from Algae for Foods and Nutraceuticals
  • Author : Herminia Dominguez
  • Publisher :Unknown
  • Release Date :2017-11-13
  • Total pages :768
  • ISBN : 0081014139
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Summary : 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

Microbial Functional Foods and Nutraceuticals

Microbial Functional Foods and Nutraceuticals
  • Author : Vijai Kumar Gupta,Helen Treichel,Volha (Olga) Shapaval,Luiz Antonio de Oliveira,Maria G. Tuohy
  • Publisher :Unknown
  • Release Date :2017-12-26
  • Total pages :320
  • ISBN : 9781119049012
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Summary : 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.

Handbook of Research on Food Science and Technology

Handbook of Research on Food Science and Technology
  • Author : Monica Lizeth Chavez-Gonzalez,Jose Juan Buenrostro-Figueroa,Cristobal N. Aguilar
  • Publisher :Unknown
  • Release Date :2019-01-15
  • Total pages :276
  • ISBN : 9780429947094
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Summary : The three volumes in this handbook highlight new research and current trends in food science and technology, looking at the most recent innovations, emerging technologies, and strategies focusing on taking food design to sustainable levels. In particular, the handbook focuses on modernization in the food industry, sustainable packaging, food bioprocesses, food fermentation, food microbiology, functional foods and nutraceuticals, natural products, nano- and microtechnology, healthy product composition, innovative processes and bioprocesses for utilization of by-products, development of novel preservation alternatives, extending the shelf life of fresh products, alternative processes requiring less energy or water, among other topics. Volume 3 of the 3-volume set focuses on functional foods and nutraceuticals. The chapters examine nutraceuticals as treatment for cancer and neurodegenerative diseases, trends in functional food in noncommunicable diseases, synergism in food trends, bioactive peptides, agave fructans as a functional component in foods, and more.

Biorefineries

Biorefineries
  • Author : Kurt Wagemann,Nils Tippkötter
  • Publisher :Unknown
  • Release Date :2018-12-06
  • Total pages :549
  • ISBN : 9783319971193
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Summary : 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.

Functional Food Product Development

Functional Food Product Development
  • Author : Jim Smith,Edward Charter
  • Publisher :Unknown
  • Release Date :2011-03-08
  • Total pages :528
  • ISBN : 1444390392
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Summary : 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)

Algal Biorefinery

Algal Biorefinery
  • Author : Ajay K. Dalai,Vaibhav V. Goud,Sonil Nanda,Venu Babu Borugadda
  • Publisher :Unknown
  • Release Date :2021-07-08
  • Total pages :346
  • ISBN : 9781000410785
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Summary : 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.

Algae and Sustainable Technologies

Algae and Sustainable Technologies
  • Author : Atul Kumar Upadhyay,D.P. Singh
  • Publisher :Unknown
  • Release Date :2020-11-09
  • Total pages :318
  • ISBN : 9781000204582
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Summary : Algal and sustainable technologies: Bioenergy, Nannotechnology and Green chemistry is an interdisciplinary overview of the world’s major problems; water scarcity, clean environment and energy and their sustenance remedy measures using microalgae. It comprehensively presents the way to tackle the socio-economic issues including food, feed, fuel, medicine and health and also entails the untapped potential of microalgae in environmental management, bioenergy solution and sustainable synthesis of pharmaceutical and nutraceutical products. This book basically emphasizes the success of algae as wonderful feed stocks of future and provides upto date information and sustainable and recreational outlook towards degrading environment and energy crisis. Applicability of fast emerging algae based nanotechnology in bioremediation and production of nanoparticle (AuNP, AgNP etc) are beautifully described along with latest research and findings. Key features: The "waste to best to income" strategies are the main concern of the book and take the edge off the problem of pollution, energy and income. Elucidate the sustainable phycoremediation and nanoparticle functions as low cost approach for various ecosystem services. Information regarding pharmaceuticals, nutraceuticals and other algae based value added product synthesis and fate are comprehensively discussed. Knowledge resource, latest research, findings and prospects presented in an accessible manner for researchers, students, eminent scientists, entrepreneurs, professionals and policy maker.

Marine Nutraceuticals and Functional Foods

Marine Nutraceuticals and Functional Foods
  • Author : Colin Barrow,Fereidoon Shahidi
  • Publisher :Unknown
  • Release Date :2007-08-13
  • Total pages :512
  • ISBN : 1420015818
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Summary : 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.

Cultured Microalgae for the Food Industry

Cultured Microalgae for the Food Industry
  • Author : Anonim
  • Publisher :Unknown
  • Release Date :2021-05-17
  • Total pages :466
  • ISBN : 9780128210819
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Summary : 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, bio-accessibility and the bioavailability of the main compounds obtained from microalgae Presents novel trends and the gastronomic potential of microalgae utilization in the food industry

Handbook of Algal Technologies and Phytochemicals

Handbook of Algal Technologies and Phytochemicals
  • Author : Gokare A. Ravishankar,Ambati Ranga Rao
  • Publisher :Unknown
  • Release Date :2019-12-17
  • Total pages :595
  • ISBN : 9780429609091
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Summary : This two-volume set explores the aspects of diversity of micro and macro algal forms, their traditional uses; their constituents which are of value for food, feed, specialty chemicals, bioactive compounds for several novel applications and bioenergy molecules. The industrial production systems, downstream processing, utilization of the biomass and the metabolites of importance for various applications are addressed. Innovations in production technologies, coupled with the biological activities of their novel metabolites and molecules, offer tremendous scope for the exploitation of these micro and macro algal forms through industrial production processes in a sustainable manner. These two volumes offer a treasure house of information to the students and researchers of plant sciences, biological sciences, agricultural sciences, foods and nutrition sciences, health sciences and environmental sciences. Their practical value will benefit professionals including agriculture and food experts, biotechnologists, ecologists, environmentalists, and biomass specialists. This set will also aid industries dealing with foods, nutraceuticals, pharmaceuticals , cosmecuticals health care products, and bioenergy.

Prospects and Challenges in Algal Biotechnology

Prospects and Challenges in Algal Biotechnology
  • Author : Bhumi Nath Tripathi,Dhananjay Kumar
  • Publisher :Unknown
  • Release Date :2017-11-08
  • Total pages :326
  • ISBN : 9789811019500
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Summary : This contributed volume presents the latest research and state-of-the-art approaches in the study of microalgae. It describes in detail technologies for the cultivation of marine, freshwater and extremophilic algae, as well as phototrophic biofilms, cyanobacterial mats and periphytons, including the media requirements and growth rates of different types of algae. The second part of the book is dedicated to the biotechnological applications of algal biomass and secondary metabolites produced by these organisms, and critically discusses topics such as algae-based biofuels and CO2 sequestration. In addition, it reviews the prospects and challenges of algal bioremediation of domestic and industrial wastewaters, including the use of planktonic and self-immobilized algae systems in wastewater treatment, explaining their merits and drawbacks. Lastly, it highlights research methods and approaches related to the production of high-value products and bioactive compounds.

Functional Dietary Lipids

Functional Dietary Lipids
  • Author : Thomas Sanders
  • Publisher :Unknown
  • Release Date :2015-11-18
  • Total pages :332
  • ISBN : 9781782422570
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Summary : Functional Dietary Lipids: Food Formulation, Consumer Issues and Innovation for Health discusses this important component of the human diet and the ways it plays an essential functional role in many foods. The book covers the functionality and nutritional benefits of dietary fat in food in terms of formulation, manufacturing, and innovation for health. After an introduction by the editor reviewing the role of fats in the human diet, the book discusses the chemistry of edible fats, manufacturing issues, including the replacement of trans-fatty acids in food, fat reformulation for calorie reduction, thermal stability of fats, and the flavor and functional texture and melting characteristics of fats in food. Subsequent chapters address the effect of dietary lipid intake on various health issues and the potential health benefits of bioactive compounds in dietary lipids, with final sections discussing issues that affect the consumer relationship with fat, such as regulation, marketing, and health claims. Comprehensively examines the functionality and nutritional benefits of dietary fat in food Discusses the chemistry of edible fats, manufacturing issues, including the replacement of trans fatty acids in food, fat reformulation for calorie reduction, thermal stability of fats, and more Considers manufacturing issues of dietary fat in foods Addresses issues affecting the consumer relationship with fat, such as regulation, marketing, and health claims

Reducing Saturated Fats in Foods

Reducing Saturated Fats in Foods
  • Author : G Talbot
  • Publisher :Unknown
  • Release Date :2011-04-19
  • Total pages :416
  • ISBN : 9780857092472
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Summary : The need to reduce saturated fat levels in food and the different ways of doing this are among the most important issues facing the food industry. Reducing saturated fats in foods reviews the sources and effects of saturated fats in food and the ways in which the food industry can effectively reduce saturates. Part one covers the functional and nutritional aspects of saturated fats in foods, with chapters covering sources of dietary saturated fats, their functional attributes and the health issues associated with saturated fatty acids. Part two focuses on reducing saturated fats through food reformulation, concentrating on both the technologies used and the food categories affected. Chapters cover topics such as emulsion technology for reduction of saturated fats and the application of diacylglycerol oils, as well as different food categories including milk and dairy products, processed meats, fried foods and pastry products. With its distinguished editor and international team of contributors, Reducing saturated fats in foods is an essential reference for oils and fats processors and food manufacturers, as well as those researching saturated fats in the academic sector. Reviews the sources and effects of saturated fats in food and the ways in which the food industry can effectively reduce saturates Explores the functional and nutritional aspects of saturated fats in foods, covering sources of dietary saturated fats and their functional attributes Focuses on reducing saturated fats through food reformulation, concentrating on both the technologies used and the food categories affected

Hygiene in Food Processing

Hygiene in Food Processing
  • Author : H. L. M. Lelieveld,John Holah,David Napper
  • Publisher :Unknown
  • Release Date :2014-02-14
  • Total pages :640
  • ISBN : 9780857098634
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Summary : The hygienic processing of food concerns both potential hazards in food products and the regulation, design, and management of food processing facilities. This second edition of Hygiene in Food Processing gives a revised overview of the practices for safe processing and incorporates additional chapters concerning pest control, microbiological environmental sampling, and the economics of food plants. Part one addresses microbial risks in foods and the corresponding regulation in the European Union. Part two discusses the hygienic design of food factory infrastructure, encompassing the design and materials for the factory itself, as well as food processing equipment. This edition includes a new chapter on the control of compressed gases used to pneumatically operate equipment. Part three focuses on cleaning and disinfection practices in food processing. The chapter on cleaning in place also considers more cost-effective systems, and complements the additional chapter on maintenance of equipment. These chapters also explore issues such as the hygiene of workers, potential infection by foreign bodies, and pest control. Further, the chapter on microbiological sampling explains how to calculate the risk of contamination depending on the product's environment. This essential second edition is useful to professionals responsible for hygiene in the food industry. It provides a comprehensive, yet concise and practical reference source for food plant managers, suppliers of food processing equipment, building contractors, and food inspectors looking for an authoritative introduction to hygiene regulation, hygienic design, and sanitation. Provides a revised overview of the practices for safe processing Incorporates additional chapters concerning pest control, microbiological environmental sampling, and the economics of food plants This essential second edition is useful for professionals responsible for hygiene in the food industry

Sustainable Downstream Processing of Microalgae for Industrial Application

Sustainable Downstream Processing of Microalgae for Industrial Application
  • Author : Kalyan Gayen,Tridib Kumar Bhowmick,Sunil Kumar Maity
  • Publisher :Unknown
  • Release Date :2019-10-03
  • Total pages :364
  • ISBN : 9780429639883
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Summary : Microalgae can be future resource for industrial biotechnology In current energy crisis era, microalgae are under tremendous research focus for the production of biodiesel due to their high photosynthetic efficiency, growth rate and high lipid content compared to territorial plants. However, the large-scale production of algal biomass and downstream processing of harvested algae towards bio-fuels are facing several challenges from economic viability perspective. Apart from bio-fuels, the microalgae synthesize number of bio-molecules such as pigments (e.g., chlorophyll, carotenoid), protein (e.g., lectin, phycobiliprotein), and carbohydrates (e.g., agar, carrageenan, alginate, fucodian) which are available in the various forms of microalgal products. Therefore, developing a strategy for large-scale production and use of algal biomass for the co-production of these value-added macromolecules is thus imperative for the improvement of the economics of algal biorefinery. In the above context, this book covers three major areas (i) commercial-scale production of bio-molecules from microalgae, (ii) sustainable approach for industrial-scale operation, and (iii) optimization of downstream processes. Each of these sections is composed of several chapters written by the renowned academicians/industry experts. Furthermore, in this book, a significant weightage is given to the industry experts (around 50%) to enrich the industrial perspectives. We hope that amalgamate of fundamental knowledge from academicians and applied research information from industry experts will be useful for forthcoming implementation of a sustainable integrated microalgal biorefinery. This book highlights following. Explores biomolecules from microalgae and their applications Discusses microalgae cultivations and harvesting Examines downstream processing of biomolecules Explores sustainable integrated approaches for industrial scale operations Examines purification techniques specific for microalgal proteins, Omega 3 fatty Acids, carbohydrates, and pigments

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

The Role of Alternative and Innovative Food Ingredients and Products in Consumer Wellness
  • Author : Charis M. Galanakis
  • Publisher :Unknown
  • Release Date :2019-07-20
  • Total pages :366
  • ISBN : 9780128175170
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Summary : 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

High Throughput Screening for Food Safety Assessment

High Throughput Screening for Food Safety Assessment
  • Author : Arun K. Bhunia,Moon S. Kim,Chris R. Taitt
  • Publisher :Unknown
  • Release Date :2014-09-06
  • Total pages :550
  • ISBN : 9780857098078
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Summary : Recent advances in array-based detectors and imaging technologies have provided high throughput systems that can operate within a substantially reduced timeframe and other techniques that can detect multiple contaminants at one time. These technologies are revolutionary in terms of food safety assessment in manufacturing, and will also have a significant impact on areas such as public health and food defence. This book summarizes the latest research and applications of sensor technologies for online and high throughput screening of food. The book first introduces high throughput screening strategies and technology platforms, and discusses key issues in sample collection and preparation. The subsequent chapters are then grouped into four sections: Part I reviews biorecognition techniques; Part II covers the use of optical biosensors and hyperspectral imaging in food safety assessment; Part III focuses on electrochemical and mass-based transducers; and finally Part IV deals with the application of these safety assessment technologies in specific food products, including meat and poultry, seafood, fruits and vegetables. Summarises the latest research on sensor technologies for online and high-throughput screening of food Covers high-throughput screening and the current and forecast state of rapid contaminant detection technologies Looks at the use of optical and electrochemical biosensors and hyperspectral imaging in food safety assessment and the application of these technologies in specific food products

Fuels, Chemicals and Materials from the Oceans and Aquatic Sources

Fuels, Chemicals and Materials from the Oceans and Aquatic Sources
  • Author : Francesca M. Kerton,Ning Yan
  • Publisher :Unknown
  • Release Date :2017-06-26
  • Total pages :304
  • ISBN : 9781119117162
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Summary : Fuels, Chemicals and Materials from the Oceans and Aquatic Sources provides a holistic view of fuels, chemicals and materials from renewable sources in the oceans and other aquatic media. It presents established and recent results regarding the use of water-based biomass, both plants and animals, for value-added applications beyond food. The book begins with an introductory chapter which provides an overview of ocean and aquatic sources for the production of chemicals and materials. Subsequent chapters focus on the use of various ocean bioresources and feedstocks, including microalgae, macroalgae, and waste from aquaculture and fishing industries, including fish oils, crustacean and mollusc shells. Fuels, Chemicals and Materials from the Oceans and Aquatic Sources serves as a valuable reference for academic and industrial professionals working on the production of chemicals, materials and fuels from renewable feedstocks. It will also prove useful for researchers in the fields of green and sustainable chemistry, marine sciences and biotechnology. For more information on the Wiley Series in Renewable Resources, visit www.wiley.com/go/rrs Topics covered include: Production and conversion of green macroalgae Marine macroalgal biomass as an energy feedstock Microalgae bioproduction Bioproduction and utilization of chitin and chitosan Applications of mollusc shells Crude fish oil as a potential fuel

Microalgae in Health and Disease Prevention

Microalgae in Health and Disease Prevention
  • Author : Ira Levine,Joël Fleurence
  • Publisher :Unknown
  • Release Date :2018-06-29
  • Total pages :354
  • ISBN : 9780128114063
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Summary : Microalgae in Health and Disease Prevention is a comprehensive reference that addresses the historical and potential use of microalgae, its extracts, secondary metabolites, and molecular constituents for enhancing human health and preventing diseases. Each chapter features an overview, and the book includes coverage of microalgae biology, harmful algae, the use of microalgae in alcohol and food, and as sources of macronutrients, micronutrients, vitamins, and minerals. The historical use of microalgae, in addition to its potential use as a nutraceutical and cosmeceutical, is also addressed. The book provides coverage of relevant, up-to-date research as assembled by a group of contributors who are dedicated to the advancement of microalgae use in health, diet and nutrition. Discusses research findings on the relationship between microalgal diet, nutrition and human health Presents the medicinal, anti-allergic and psychoactive properties of microalgae Identifies toxic and harmful microalgae Addresses microalgal lipids, proteins and carbohydrates

Seaweeds as Plant Fertilizer, Agricultural Biostimulants and Animal Fodder

Seaweeds as Plant Fertilizer, Agricultural Biostimulants and Animal Fodder
  • Author : Leonel Pereira,Kiril Bahcevandziev,Nilesh H. Joshi
  • Publisher :Unknown
  • Release Date :2019-10-25
  • Total pages :224
  • ISBN : 9780429945113
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Summary : The main effects of Seaweed extracts (Ascophyllum, Fucus, Sargassum, Saccorhiza, Laminaria, Gelidium and others), when used as agricultural fertilizers, are better seed germination and higher quality fruit production, with longer shelf life; better use of soil nutrients; more productive crops and plants with greater resistance to unfavorable environmental conditions. Algae also have a long history of use as animal feed. They have a highly variable composition depending on the species, collection season and habitat, and on external conditions such as water temperature, light intensity and nutrient concentration in water. In relation to ruminal fermentation, a high variability of the digestibility values ​​was found among seaweed species and cannot be attributed only to the composition of different nutrients of the algae. The role of marine algae for reduction of methane production is discussed with particular emphasis on novel algae-based feed strategies that target minimal methane emissions without affecting the functionality of the microbiota and overall animal productivity. Key Features: Sustainable Agriculture Natural Feeding Nutrients Liquid Seaweed Agricultural Biostimulants Natural Pesticides