Algae For Food

Author : Rathinam Raja,Shanmugam Hemaiswarya,Kulandaiyaesu Arunkumar,Isabel S. Carvalho
Publisher : Unknown
Page : 128 pages
File Size : 44,5 Mb
Release : 2021-10
Category : Algae as food
ISBN : 0367762099

Get Book

Algae for Food by Rathinam Raja,Shanmugam Hemaiswarya,Kulandaiyaesu Arunkumar,Isabel S. Carvalho Pdf

"Algae are a primitive living photosynthetic form and they are the oldest living organism. In the marine ecosystem, algae are the primary producers that supplies energy required to a diverse marine organism and especially seaweed provide habitat for invertebrates and fishes. There have been significant advances in many areas of phycology. This book describes the advances related to food and nutrition of algae achieved in the last decades, also identifies gaps in the present knowledge and needs for future. The 17 chapters of the book grouped into six parts are written by phycologists. More insight on industrial exploitation of algae and their products are supported by current studies and will help academia. First part explains new technologies to improve the microalgal biomass, strain improvement and different methods of seaweed cultivation. In second part, food and nutraceutical applications of algae, food safety aspects, green nanotechnology and formulation methods for the extraction, isolation of algal functional foods are described. The third part deals with the pigments and carotenoids while the fourth part exploits the isolation and applications of hydrocolloids, nutritional implication of algal polysaccharides, characterization and bioactivities of fucoidans. In the fifth part, biomedical potential of seaweeds followed by agricultural applications of algae have been well described. It is an important resource for scholars that provide knowledge on wide range of topics. Key features 1.Covers important fields of algae right from biomass production to genetic engineering aspects of algae. 2.Useful in the field of Algal biotechnology, Aquaculture, Marine micro and Macrobiology, Microbial biotechnology, Bioprocess technology 3. Focuses on therapeutic and nutritional areas of algae"--

Author : Herminia Dominguez
Publisher : Elsevier
Page : 766 pages
File Size : 40,6 Mb
Release : 2013-09-30
Category : Technology & Engineering
ISBN : 9780857098689

Get Book

Functional Ingredients from Algae for Foods and Nutraceuticals by Herminia Dominguez Pdf

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

Author : John Lavery,Robert G. Tischer
Publisher : Unknown
Page : 44 pages
File Size : 40,7 Mb
Release : 1958
Category : Algae as food
ISBN : COLUMBIA:HS00137898

Get Book

Food from Algae by John Lavery,Robert G. Tischer Pdf

Author : Leonel Pereira
Publisher : CRC Press
Page : 640 pages
File Size : 54,5 Mb
Release : 2018-01-29
Category : Health & Fitness
ISBN : 9781351648882

Get Book

Therapeutic and Nutritional Uses of Algae by Leonel Pereira Pdf

Algae have been used since ancient times as food, fodder, fertilizer and as source of medicine. Nowadays seaweeds represent an unlimited source of the raw materials used in pharmaceutical, food industries, medicine and cosmetics. They are nutritionally valuable as fresh or dried vegetables, or as ingredients in a wide variety of prepared foods. In particular, seaweeds contain significant quantities of protein, lipids, minerals and vitamins. There is limited information about the role of algae and algal metabolites in medicine. Only a few taxa have been studied for their use in medicine. Many traditional cultures report curative powers from selected alga, in particular tropical and subtropical marine forms. This is especially true in the maritime areas of Asia, where the sea plays a significant role in daily activities. Nonetheless, at present, only a few genera and species of algae are involved in aspects of medicine and therapy. Beneficial uses of algae or algal products include those that may mimic specific manifestations of human diseases, production of antibiotic compounds, or improvement of human nutrition in obstetrics, dental research, thallassotherapy, and forensic medicine.

Author : Gokare A. Ravishankar,Ranga Rao Ambati
Publisher : CRC Press
Page : 364 pages
File Size : 43,6 Mb
Release : 2019-07-12
Category : Science
ISBN : 9780429623431

Get Book

Handbook of Algal Technologies and Phytochemicals by Gokare A. Ravishankar,Ranga Rao Ambati Pdf

Key features: The most comprehensive resource available on the biodiversity of algal species, their industrial production processes and their use for human consumption in food, health and varied applications. Emphasis on basic and applied research, addressing aspects of scale-up for commercial exploitation for the development of novel phytochemicals (phytochemicals from algae). Addresses the underexplored and underutilized potential of chemicals from marine sources for health benefits. Each chapter, written by expert contributors from around the world, includes Summary Points, Figures and Tables, as well as up-to-date references. The first book in this two-volume set explores the diversity of algal constituents for health and disease applications. The commercial value of chemicals of value to food and health is about $6 billion annually, of which 30 percent relates to micro and macro algal metabolites and products for health food applications. This comprenhensive volume looks in detail at algal genomics and metabolomics as well as mass production of microalgae. As a whole, the two-volume set covers all micro and macro algal forms and their traditional uses; their constituents which are of value for food, feed, specialty chemicals, bioactive compounds for novel applications, and bioenergy molecules. Bio-business and the market share of algae-based products are also dealt with, providing global perspectives.

Author : Gaurav Rajauria,Yvonne V. Yuan
Publisher : John Wiley & Sons
Page : 64 pages
File Size : 47,6 Mb
Release : 2021-04-15
Category : Technology & Engineering
ISBN : 9781119542612

Get Book

Recent Advances in Micro- and Macroalgal Processing by Gaurav Rajauria,Yvonne V. Yuan Pdf

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.

Author : Rathinam Raja,Shanmugam Hemaiswarya,Kulanthaiyesu Arunkumar,Isabel S. Carvalho
Publisher : CRC Press
Page : 294 pages
File Size : 41,6 Mb
Release : 2021-10-25
Category : Science
ISBN : 9781000457100

Get Book

Algae for Food by Rathinam Raja,Shanmugam Hemaiswarya,Kulanthaiyesu Arunkumar,Isabel S. Carvalho Pdf

Algae for Food: Cultivation, Processing and Nutritional Benefits Algae are a primitive, living photosynthetic form and they are the oldest living organism. In the marine ecosystem, algae are the primary producers that supply energy required to a diverse marine organism and especially seaweed provides a habitat for invertebrates and fishes. There have been significant advances in many areas of phycology. This book describes the advances related to food and nutrition of algae achieved during the last decades, it also identifies gaps in the present knowledge and needs for the future. The 17 chapters, grouped into 6 parts, are written by phycologists. More insight on industrial exploitation of algae and their products is supported by current studies and will help academia. The first part explains new technologies to improve the microalgal biomass, strain improvement and different methods of seaweed cultivation. In the second part, food and nutraceutical applications of algae, food safety aspects, green nanotechnology and formulation methods for the extraction and isolation of algal functional foods are described. The third part deals with pigments and carotenoids while the fourth part exploits the isolation and application of hydrocolloids, nutritional implications of algal polysaccharides and the characterization and bioactivity of fucoidans. In the fifth part, the biomedical potential of seaweed followed by agricultural applications of algae are well described. The book is an important resource for scholars that provides knowledge on wide range of topics. Key Features Covers important fields of algae from biomass production to genetic engineering aspects of algae Useful in the field of algal biotechnology, aquaculture, marine micro and macrobiology, microbial biotechnology and bioprocess technology Focuses on the therapeutic and nutritional areas of algae

Author : Md. Asraful Alam,Jing-Liang Xu,Zhongming Wang
Publisher : Springer Nature
Page : 479 pages
File Size : 49,6 Mb
Release : 2020-01-22
Category : Medical
ISBN : 9789811501692

Get Book

Microalgae Biotechnology for Food, Health and High Value Products by Md. Asraful Alam,Jing-Liang Xu,Zhongming Wang Pdf

"Microalgae Biotechnology for Food, Health and High Value Products” presents the latest technological innovations in microalgae production, market status of algal biomass-based products, and future prospects for microalgal applications. It provides stimulating overviews from different perspectives of application that demonstrate how rapidly the commercial production of microalgae-based food, health and high value products is advancing. It also addresses a range of open questions and challenges in this field. The book highlights the latest advances of interest to those already working in the field, while providing a comprehensive overview for those readers just beginning to learn about the promise of microalgae as a sustainable source of both specialty and commercial products. It offers a valuable asset for commercial algae producers, algae product developers, scientific researchers and students who are dedicated to the advancement of microalgae biotechnology for applications in health, diet, nutrition, cosmetics, biomaterials etc.

Author : Herminia Dominguez,Leonel Pereira,Stefan Kraan
Publisher : Elsevier
Page : 784 pages
File Size : 51,9 Mb
Release : 2023-07-28
Category : Technology & Engineering
ISBN : 9780323986342

Get Book

Functional Ingredients from Algae for Foods and Nutraceuticals by Herminia Dominguez,Leonel Pereira,Stefan Kraan Pdf

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. Addresses the chemical, nutritional and biological characterization of algae components Includes cases studies focused on bioactives and the development of novel food products Presents a new chapter on conventional and green technologies for product development

Author : Gaurav Rajauria,Yvonne V. Yuan
Publisher : John Wiley & Sons
Page : 672 pages
File Size : 55,9 Mb
Release : 2021-04-06
Category : Technology & Engineering
ISBN : 9781119542629

Get Book

Recent Advances in Micro- and Macroalgal Processing by Gaurav Rajauria,Yvonne V. Yuan Pdf

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.

Author : Peter Richard Walne
Publisher : Unknown
Page : 62 pages
File Size : 53,5 Mb
Release : 1970
Category : Clams
ISBN : 0112406211

Get Book

Studies on the Food Value of Nineteen Genera of Algae to Juvenile Bivalves of the Genera Ostrea, Crassostrea, Mercenaria and Mytilus by Peter Richard Walne Pdf

Author : Ruth Kassinger
Publisher : Houghton Mifflin
Page : 323 pages
File Size : 49,7 Mb
Release : 2019
Category : Science
ISBN : 9780544432932

Get Book

Slime by Ruth Kassinger Pdf

Say "algae" and most people think of pond scum. What they don't know is that without algae, none of us would exist.

Author : Robert Henrikson
Publisher : Unknown
Page : 128 pages
File Size : 52,8 Mb
Release : 2021-07-23
Category : Electronic
ISBN : 1737632608

Get Book

Spirulina World Food by Robert Henrikson Pdf

The complete guide to a powerful food that can help rebuild our health and restore our environment. Once a food of the future, now millions of health conscious people around the world are enjoying this powerful food packed with unusual phytonutrients, antioxidants and bioactive compounds with proven health benefits. By producing food and a dazzling array of products from micro algae like spirulina within a circular bioeconomy, using only 10% of the land area compared to conventional crops, we can release agricultural land for rewilding, new forests and carbon capture. This 3.6 billion year old algae designed by nature can help restore our personal and planetary health. Revised and updated 2021.

Author : Put O. Ang Jr.
Publisher : Springer Science & Business Media
Page : 283 pages
File Size : 43,5 Mb
Release : 2012-12-06
Category : Science
ISBN : 9789400709447

Get Book

Asian Pacific Phycology in the 21st Century: Prospects and Challenges by Put O. Ang Jr. Pdf

Collected in this special volume are 36 invited and contributed papers first presented at the Second Asian Pacific Phycological Forum held at the Chinese University of Hong Kong at the turn of the century. These papers were subsequently updated to bring to fore the latest development in algal research in the Asian Pacific Region. This volume thus provides one of the most comprehensive pictures of advances in algal research in this part of the world.

Author : Hiroshi Nakamura
Publisher : University of Trees Press
Page : 238 pages
File Size : 46,9 Mb
Release : 1982
Category : Cooking
ISBN : UVA:X000625821

Get Book

Spirulina, Food for a Hungry World by Hiroshi Nakamura Pdf