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Marine functional food

Author: J.B. Luten

Publisher: BRILL

Published: 2023-09-04

Total Pages: 174

ISBN-13: 9086866581

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Regular seafood consumption is associated with beneficial health effects. This book reviews the research on seafood and health, the use and quality aspects of marine lipids and seafood proteins as ingredients in functional foods and consumer acceptance of (marine) functional food. The first chapter covers novel merging areas where seafood may prevent disease and improve health such as in cognitive development, mental health, cancer, allergy and oxidative stress are highlighted. Cases where nutrients in seafood may have health protective effects such as in proteins, peptides, amino acids, selenium, chitosan, glucosamine and chondroitin sulphate are also discussed. The next chapters cover quality aspects of marine lipids and seafood proteins as ingredients in functional foods. Lipids and proteins must have and retain a high quality so that the sensory and functional properties and the shelf life of the final product are acceptable. The methods used for processing marine lipids and proteins, are discussed as well as the different factors that can affect their quality in functional foods. The book then concentrates on factors related to consumers' attitudes, knowledge and awareness of functional foods. There are variations in types of carrier products and of demographic and cross-cultural factors in acceptance of functional foods. Finally, the book discusses challenges for small and medium enterprises to commercialise healthy nutrition. Variations in characteristics, capabilities, challenges and opportunities in the marketplace are presented using a Nordic study as reference.

Book Synopsis Marine functional food by : J.B. Luten

Download or read book Marine functional food written by J.B. Luten and published by BRILL. This book was released on 2023-09-04 with total page 174 pages. Available in PDF, EPUB and Kindle. Book excerpt: Regular seafood consumption is associated with beneficial health effects. This book reviews the research on seafood and health, the use and quality aspects of marine lipids and seafood proteins as ingredients in functional foods and consumer acceptance of (marine) functional food. The first chapter covers novel merging areas where seafood may prevent disease and improve health such as in cognitive development, mental health, cancer, allergy and oxidative stress are highlighted. Cases where nutrients in seafood may have health protective effects such as in proteins, peptides, amino acids, selenium, chitosan, glucosamine and chondroitin sulphate are also discussed. The next chapters cover quality aspects of marine lipids and seafood proteins as ingredients in functional foods. Lipids and proteins must have and retain a high quality so that the sensory and functional properties and the shelf life of the final product are acceptable. The methods used for processing marine lipids and proteins, are discussed as well as the different factors that can affect their quality in functional foods. The book then concentrates on factors related to consumers' attitudes, knowledge and awareness of functional foods. There are variations in types of carrier products and of demographic and cross-cultural factors in acceptance of functional foods. Finally, the book discusses challenges for small and medium enterprises to commercialise healthy nutrition. Variations in characteristics, capabilities, challenges and opportunities in the marketplace are presented using a Nordic study as reference.

Marine Nutraceuticals and Functional Foods

Author: Colin Barrow

Publisher: CRC Press

Published: 2007-08-13

Total Pages: 508

ISBN-13: 1420015818

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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. Hun

Book Synopsis Marine Nutraceuticals and Functional Foods by : Colin Barrow

Download or read book Marine Nutraceuticals and Functional Foods written by Colin Barrow and published by CRC Press. This book was released on 2007-08-13 with total page 508 pages. Available in PDF, EPUB and Kindle. Book 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. Hun

Marine Products for Healthcare

Author: Vazhiyil Venugopal

Publisher: CRC Press

Published: 2008-10-20

Total Pages: 552

ISBN-13: 1420052640

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Considered Mother Nature's medicine cabinet in many areas of the world, marine organisms have been known from time immemorial to possess curative powers. But until recently, their bioactive compounds, nutraceutical properties, and commercial potential remained undiscovered. Bringing together widely scattered literature, Marine Products for Healthca

Book Synopsis Marine Products for Healthcare by : Vazhiyil Venugopal

Download or read book Marine Products for Healthcare written by Vazhiyil Venugopal and published by CRC Press. This book was released on 2008-10-20 with total page 552 pages. Available in PDF, EPUB and Kindle. Book excerpt: Considered Mother Nature's medicine cabinet in many areas of the world, marine organisms have been known from time immemorial to possess curative powers. But until recently, their bioactive compounds, nutraceutical properties, and commercial potential remained undiscovered. Bringing together widely scattered literature, Marine Products for Healthca

Marine Nutraceuticals

Author: Se-Kwon Kim

Publisher: CRC Press

Published: 2013-03-25

Total Pages: 464

ISBN-13: 1466513527

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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

Book Synopsis Marine Nutraceuticals by : Se-Kwon Kim

Download or read book Marine Nutraceuticals written by Se-Kwon Kim and published by CRC Press. This book was released on 2013-03-25 with total page 464 pages. Available in PDF, EPUB and Kindle. Book 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

Bioactive Compounds from Marine Foods

Author: Blanca Hernández-Ledesma

Publisher: John Wiley & Sons

Published: 2013-09-30

Total Pages: 464

ISBN-13: 1118412877

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Part of the IFT Press series, this book reviews the myriadpublished information on bioactive components derived from marinefoods, enabling researchers and product developers to selectappropriate functional ingredients for new products. Chapters cover foods and food ingredients from both animal andplant marine sources, focusing on those which demonstratebiological properties and whose constituent compounds have beenisolated and identified as potentially active. This book furtheraddresses the biological activities of PUFAs (Polyunsaturated fattyacids), oils, phospholipids, proteins and peptides, fibres,carbohydrates, chitosans, vitamins and minerals, fucoxantin,polyphenols, phytosterols, taurine, amongst others. Thesecomponents, found in a variety of marine-derived foods, have beendemonstrated to have preventative properties with regard tohypertension, oxidative stress, inflammation, cardiovasculardiseases, cancer and other human diseases. Extraction methods and analysis techniques are also addressed.Intended for food scientists, food technologists and food engineersin academia, industry and government, this book reviews thesubstantial quantity of current research in this fast-moving andcommercially valuable sector of food and nutrition science.

Book Synopsis Bioactive Compounds from Marine Foods by : Blanca Hernández-Ledesma

Download or read book Bioactive Compounds from Marine Foods written by Blanca Hernández-Ledesma and published by John Wiley & Sons. This book was released on 2013-09-30 with total page 464 pages. Available in PDF, EPUB and Kindle. Book excerpt: Part of the IFT Press series, this book reviews the myriadpublished information on bioactive components derived from marinefoods, enabling researchers and product developers to selectappropriate functional ingredients for new products. Chapters cover foods and food ingredients from both animal andplant marine sources, focusing on those which demonstratebiological properties and whose constituent compounds have beenisolated and identified as potentially active. This book furtheraddresses the biological activities of PUFAs (Polyunsaturated fattyacids), oils, phospholipids, proteins and peptides, fibres,carbohydrates, chitosans, vitamins and minerals, fucoxantin,polyphenols, phytosterols, taurine, amongst others. Thesecomponents, found in a variety of marine-derived foods, have beendemonstrated to have preventative properties with regard tohypertension, oxidative stress, inflammation, cardiovasculardiseases, cancer and other human diseases. Extraction methods and analysis techniques are also addressed.Intended for food scientists, food technologists and food engineersin academia, industry and government, this book reviews thesubstantial quantity of current research in this fast-moving andcommercially valuable sector of food and nutrition science.

Development of Functional Foods from Marine Sources

Author: Jian Zhong

Publisher: Frontiers Media SA

Published: 2022-01-20

Total Pages: 115

ISBN-13: 2889741044

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Enrique Barrajón-Catalán Holds Patents in “Extraction of Bioactive Compounds From Wine Industrial Byproducts” (ES20150000423), “Modified Pectin Production From Critus” (ES2013-01183), “A Synergic Combination of Polyphenols With Antibiotic Properties” (ES201301181), “Ultrasounds Combined Instant-Vacuun Machine for Extraction” (PCT/ES2013/000191) and “Cistus Plants Extracts Enriched in Polyphenols With Biological Activities” (ES20090002106) and is a Co-Founder of Ilice Effitech SL. Jian Zhong Holds a Patent in “A Sorting Equipment for Fish Fillets With Bone and its Intelligent Control System”(ZL 201710367428.3). Jose Manuel Lorenzo Holds Patents in Meat and Meat Products. All Other Topic Editors Declare No Competing Interests With Regard to the Research Topic Subject.

Book Synopsis Development of Functional Foods from Marine Sources by : Jian Zhong

Download or read book Development of Functional Foods from Marine Sources written by Jian Zhong and published by Frontiers Media SA. This book was released on 2022-01-20 with total page 115 pages. Available in PDF, EPUB and Kindle. Book excerpt: Enrique Barrajón-Catalán Holds Patents in “Extraction of Bioactive Compounds From Wine Industrial Byproducts” (ES20150000423), “Modified Pectin Production From Critus” (ES2013-01183), “A Synergic Combination of Polyphenols With Antibiotic Properties” (ES201301181), “Ultrasounds Combined Instant-Vacuun Machine for Extraction” (PCT/ES2013/000191) and “Cistus Plants Extracts Enriched in Polyphenols With Biological Activities” (ES20090002106) and is a Co-Founder of Ilice Effitech SL. Jian Zhong Holds a Patent in “A Sorting Equipment for Fish Fillets With Bone and its Intelligent Control System”(ZL 201710367428.3). Jose Manuel Lorenzo Holds Patents in Meat and Meat Products. All Other Topic Editors Declare No Competing Interests With Regard to the Research Topic Subject.

Marine Polysaccharides

Author: Vazhiyil Venugopal

Publisher: CRC Press

Published: 2016-04-19

Total Pages: 372

ISBN-13: 1439815275

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Increased public awareness of the importance of healthy living presents new challenges for the commercial food processing sector. The industry is always on the hunt for novel and safe additives with functional properties that can be used to impart healthy and appealing properties to foods. While the ocean is known as a conventional source of fish p

Book Synopsis Marine Polysaccharides by : Vazhiyil Venugopal

Download or read book Marine Polysaccharides written by Vazhiyil Venugopal and published by CRC Press. This book was released on 2016-04-19 with total page 372 pages. Available in PDF, EPUB and Kindle. Book excerpt: Increased public awareness of the importance of healthy living presents new challenges for the commercial food processing sector. The industry is always on the hunt for novel and safe additives with functional properties that can be used to impart healthy and appealing properties to foods. While the ocean is known as a conventional source of fish p

Functional Ingredients from Algae for Foods and Nutraceuticals

Author: Herminia Dominguez

Publisher: Elsevier

Published: 2013-09-30

Total Pages: 766

ISBN-13: 0857098683

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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 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

Book Synopsis Functional Ingredients from Algae for Foods and Nutraceuticals by : Herminia Dominguez

Download or read book Functional Ingredients from Algae for Foods and Nutraceuticals written by Herminia Dominguez and published by Elsevier. This book was released on 2013-09-30 with total page 766 pages. Available in PDF, EPUB and Kindle. Book 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 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

Marine Bioactive Compounds

Author: Maria Hayes

Publisher: Springer Science & Business Media

Published: 2011-11-19

Total Pages: 239

ISBN-13: 1461412471

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The aim and scope of this book is to highlight the sources, isolation, characterization and applications of bioactive compounds from the marine environment and to discuss how marine bioactive compounds represent a major market application in food and other industries. It discusses sustainable marine resources of macroalgal origin and gives examples of bioactive compounds isolated from these and other resources, including marine by-product and fisheries waste streams. In addition, it looks at the importance of correct taxonomic characterization.

Book Synopsis Marine Bioactive Compounds by : Maria Hayes

Download or read book Marine Bioactive Compounds written by Maria Hayes and published by Springer Science & Business Media. This book was released on 2011-11-19 with total page 239 pages. Available in PDF, EPUB and Kindle. Book excerpt: The aim and scope of this book is to highlight the sources, isolation, characterization and applications of bioactive compounds from the marine environment and to discuss how marine bioactive compounds represent a major market application in food and other industries. It discusses sustainable marine resources of macroalgal origin and gives examples of bioactive compounds isolated from these and other resources, including marine by-product and fisheries waste streams. In addition, it looks at the importance of correct taxonomic characterization.

Recent Advances in Micro- and Macroalgal Processing

Author: Gaurav Rajauria

Publisher: John Wiley & Sons

Published: 2021-04-15

Total Pages: 64

ISBN-13: 1119542618

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Recent Advances in Micro- and Macroalgal Processing A comprehensive review of algae as novel and sustainable sources of algal ingredients, their extraction and processing This comprehensive text offers an in-depth exploration of the research and issues surrounding the consumption, economics, composition, processing and health effects of algae. With contributions from an international team of experts, the book explores the application of conventional and emerging technologies for algal processing. The book includes recent developments such as drying and milling technologies along with advancements in sustainable greener techniques. The text also highlights individual groups of compounds including polysaccharides, proteins, polyphenols, carotenoids, lipids and fibres from algae. The authors provide insightful reviews of the traditional and more recent applications of algae/algal extracts in food, feed, pharmaceutical and cosmetics products. Offering a holistic view of the various applications, the book looks at the economic feasibility, market trends and considerations, and health hazards associated with algae for industrial applications. This important book: Provides a comprehensive overview of algal biomolecules and the role of emerging processing technologies Explores the potential biological and health benefits of algae and their applications in food, pharmaceuticals and cosmetic products Includes a current review of algal bioactives and processing technologies for food and ingredient manufacturers Contains contributions from leading academic and industrial experts Written for food scientists, allied researchers and professional food technologists, Recent Advances in Micro- and Macroalgal Processing: Food and Health Perspectives offers a guide to the novel processing and extraction techniques for exploring and harnessing the immense potential of algae.

Book Synopsis Recent Advances in Micro- and Macroalgal Processing by : Gaurav Rajauria

Download or read book Recent Advances in Micro- and Macroalgal Processing written by Gaurav Rajauria and published by John Wiley & Sons. This book was released on 2021-04-15 with total page 64 pages. Available in PDF, EPUB and Kindle. Book excerpt: Recent Advances in Micro- and Macroalgal Processing A comprehensive review of algae as novel and sustainable sources of algal ingredients, their extraction and processing This comprehensive text offers an in-depth exploration of the research and issues surrounding the consumption, economics, composition, processing and health effects of algae. With contributions from an international team of experts, the book explores the application of conventional and emerging technologies for algal processing. The book includes recent developments such as drying and milling technologies along with advancements in sustainable greener techniques. The text also highlights individual groups of compounds including polysaccharides, proteins, polyphenols, carotenoids, lipids and fibres from algae. The authors provide insightful reviews of the traditional and more recent applications of algae/algal extracts in food, feed, pharmaceutical and cosmetics products. Offering a holistic view of the various applications, the book looks at the economic feasibility, market trends and considerations, and health hazards associated with algae for industrial applications. This important book: Provides a comprehensive overview of algal biomolecules and the role of emerging processing technologies Explores the potential biological and health benefits of algae and their applications in food, pharmaceuticals and cosmetic products Includes a current review of algal bioactives and processing technologies for food and ingredient manufacturers Contains contributions from leading academic and industrial experts Written for food scientists, allied researchers and professional food technologists, Recent Advances in Micro- and Macroalgal Processing: Food and Health Perspectives offers a guide to the novel processing and extraction techniques for exploring and harnessing the immense potential of algae.