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Functional Ingredients from Algae for Foods and Nutraceuticals
Functional Ingredients from Algae for Foods and Nutraceuticals
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The book Functional Ingredients from Algae for Foods and Nutraceuticals,Second Edition provides an overview of the composition, properties, and potential of algae to develop novel ingredients and additives for functional foods and nutraceuticals. It includes recent data on algae composition and biological properties, examples of novel algae products, and information on conventional and green technologies for product development.
Format: Paperback / softback
Length: 700 pages
Publication date: 01 August 2023
Publisher: Elsevier Science Publishing Co Inc
Functional Ingredients from Algae for Foods and Nutraceuticals, Second Edition provides a comprehensive overview of the composition, properties, and potential for developing novel ingredients and additives for functional foods and nutraceuticals. This revised edition encompasses the latest data on the composition and biological characteristics of algae, along with examples of innovative algae-based products and their performance. It also features a dedicated chapter on both conventional and green technologies for product development, making it an invaluable resource for nutrition researchers, food technologists, marine scientists, and individuals engaged in natural product development.
Algae, as a diverse and abundant source of natural compounds, have gained significant attention in recent years for their potential applications in the food and nutraceutical industries. Functional Ingredients from Algae for Foods and Nutraceuticals, Second Edition serves as a valuable resource for exploring these opportunities. The book begins by providing an introduction to the composition and biological properties of algae, including their nutritional value, chemical composition, and unique biological activities.
Chapter 1 explores the diverse types of algae and their potential applications in the food industry. It discusses the cultivation of algae for food production, including cultivation techniques, harvesting methods, and processing techniques. The chapter also highlights the nutritional benefits of algae and their potential as functional ingredients in foods and nutraceuticals.
Chapter 2 delves into the properties and potential applications of algae-derived compounds in the food and nutraceutical industries. It discusses the extraction and purification of algae-derived compounds, including pigments, lipids, carbohydrates, and proteins. The chapter also explores the bioactive properties of these compounds and their potential health benefits, such as antioxidant, anti-inflammatory, and anti-microbial activities.
Chapter 3 focuses on the development of novel algae products and their performance. It discusses the use of algae-based ingredients in food products, such as snacks, beverages, and supplements. The chapter also highlights the challenges and opportunities associated with developing algae-based products, including regulatory considerations, consumer acceptance, and cost-effectiveness.
Chapter 4 explores the use of algae-based ingredients in nutraceuticals and their potential health benefits. It discusses the use of algae-derived compounds in the development of functional foods, such as probiotic supplements, anti-aging creams, and weight loss products. The chapter also highlights the potential benefits of algae-based ingredients in the management of chronic diseases, such as diabetes, heart disease, and obesity.
Chapter 5 explores the conventional and green technologies for product development in the algae industry. It discusses the use of traditional extraction and purification techniques, as well as emerging technologies such as microalgae cultivation, genetic engineering, and biorefinery. The chapter also highlights the advantages and disadvantages of each technology and their potential applications in the development of novel algae-based products.
Chapter 6 concludes the book
Functional Ingredients from Algae for Foods and Nutraceuticals, Second Edition is a comprehensive and up-to-date resource for nutrition researchers, food technologists, marine scientists, and individuals interested in natural product development. The book is organized into six chapters, each covering a different aspect of algae.
Chapter 1 provides an introduction to the composition and biological properties of algae-derived compounds, including their nutritional value, chemical composition, and unique biological activities. It discusses the diverse types of algae.
Chapter 2 delves into the properties and potential applications of algae-derived compounds in the food and nutraceutical industries. It discusses the extraction and purification of algae-derived compounds, including pigments, lipids, carbohydrates, and proteins. The chapter also explores the bioactive properties of these compounds and their potential health benefits, such as antioxidant, anti-inflammatory, and anti-microbial activities.
Chapter 3 focuses on the development of novel algae.
Chapter 4 explores the use of algae.
Chapter 5 explores the conventional and green technologies for product development in the algae.
Chapter 6 concludes the book
Functional Ingredients from Algae for Foods and Nutraceuticals, Second Edition is a comprehensive and up-to-date resource for nutrition researchers, food technologists, marine scientists, and individuals interested in natural product development. The book is organized into six chapters, each covering a different aspect of algae.
Chapter 1 provides an introduction to the composition and biological properties of algae-derived compounds, including their nutritional value, chemical composition, and unique biological activities. It discusses the diverse types of algae.
Chapter 2 delves into the properties and potential applications of algae-derived compounds in the food and nutraceutical industries. It discusses the extraction and purification of algae.
Chapter 3 focuses on the development of novel algae-based products and their performance.
Chapter 4 explores the use of algae-based ingredients in nutraceuticals and their potential health benefits.
Chapter 5 explores the conventional and green technologies for product development in the algae.
Chapter 6 concludes the
Dimension: 229 x 152 (mm)
ISBN-13: 9780323988193
Edition number: 2 ed
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