Functional Ingredients from Algae for Foods and Nutraceuticals

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 INDICE: Section 1: Introduction 1. Algae as a source of biologically active ingredients for the formulation of functional foods and nutraceuticals 2. Challenges for the development of functional foods and nutraceuticals from algae 3. Seaweeds foods and their nutritional value 4.Green extraction of bioactive compounds from microalgae and seaweeds Section 2: Major components 5. Algal polysaccharides 6. Phenolic compounds 7. Algal proteins, peptides and amino acids 8. Algal lipids, fatty acids and sterols 9. Minerals, pigments and minor compounds in algae Section 3: Biological properties 10. Antioxidant activity of compounds isolated from algae 11. Antimicrobial activity of compounds isolated from algae 12. Anticancer agents derived from algae 13. Anti-inflammatory properties of algae 14. Algae and cardiovascular-health 15. Gastric and hepatic protective effects of algal components 16. Anti-obesity and anti-diabetic activities of algae 17. Neuroprotection 18. High-intensity energy performance 19. Inmunostimulant properites of algae Section 4: Novel foods and nutraceuticals 20. Prebiotic properties of algae and algae-supplemented products 21. Development of nutraceuticals containing marine algal oils 22. Design of healthy foods and beverages containing whole algae 23. Algal hydrocolloids for the delivery of active compounds 24. Cosmeceuticals from algae 25. Algae for the formulation of gluten-free bakery products 26. Spirulina for the food and functional food industries

• ISBN: 978-0-323-98819-3
• Editorial: Woodhead Publishing
• Encuadernacion: Rústica
• Páginas: 700
• Fecha Publicación: 01/05/2023
• Nº Volúmenes: 1
• Idioma: Inglés