Functional Ingredients from Algae for Foods and Nutraceuticals.

Functional Ingredients from Algae for Foods and Nutraceuticals.

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 t...

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Bibliographic Details
Main Author: Dominguez, H.
Format: eBook
Language:English
Published: Burlington : Elsevier Science, 2013.
Series:Woodhead Publishing in food science, technology, and nutrition.
Subjects:
Functional foods.
Algae as food.
Algae products.
Food > Biotechnology.
TECHNOLOGY & ENGINEERING > Food Science.
Algae as food
Algae products
Food > Biotechnology
Functional foods
Online Access:Click for online access
Table of Contents:
  • Cover; Functional ingredientsfrom algae for foods andnutraceuticals; Copyright; Contents; Contributor contact details; Woodhead Publishing Series in Food Science, Technology and Nutrition; Preface; 1 Algae as a source of biologically active ingredients for the formulation of functional foods and nutraceuticals; 1.1 Introduction; 1.2 Algae; 1.3 Functional foods and nutraceuticals; 1.4 Algae as a potential raw material for bioactive ingredients; 1.5 Conclusions; 1.6 References; Part I Structure and occurrence of the major algal components; 2 Chemical structures of algal polysaccharides.
  • 2.1 Introduction2.2 Polysaccharides of the red algae (Rhodophyta); 2.3 Polysaccharides of the brown algae (Phaeophyceae); 2.4 Polysaccharides of the green algae (Chlorophyta); 2.5 Polysaccharides of several microalgae; 2.6 Conclusions and future trends; 2.7 References; 3 Algal lipids, fatty acids and sterols; 3.1 Introduction; 3.2 Structure and occurrence of algal lipids; 3.3 Structure and occurrence of algal fatty acids, oxylipins and sterols; 3.4 Recent advances in algal lipid methodology and lipidomics; 3.5 Seasonal variations; 3.6 Environmental variations; 3.7 Nutritional implications.
  • 3.8 Conclusions and future trends3.9 Sources of further information and advice; 3.10 References; 3.11 Appendix: acronyms; 4 Algal proteins, peptides and amino acids; 4.1 Introduction; 4.2 Isolation strategies; 4.3 Analysis and quantitation; 4.4 Macroalgae; 4.5 Microalgae; 4.6 Conclusions and future trends; 4.7 References; 5 Phlorotannins; 5.1 Introduction; 5.2 Structure and classification; 5.3 Detection and quantitation; 5.4 Seasonal and environmental variations of phlorotannins; 5.5 Isolation strategies; 5.6 Structure elucidation; 5.7 Pharmacological activities.
  • 5.8 Conclusions and future trends5.9 References; 6 Pigments and minor compounds in algae; 6.1 Introduction; 6.2 Nutritional elements in macroalgae; 6.3 Pigments in macroalgae; 6.4 Minerals and trace elements; 6.5 Vitamins; 6.6 Factors influencing vitamin content of seaweed; 6.7 Conclusions and future trends; 6.8 References; Part II Biological properties of algae and algal components; 7 Antioxidant properties of algal components and fractions; 7.1 Introduction; 7.2 Determining antioxidant activity; 7.3 Defining antioxidant behaviour through animal models; 7.4 Mechanisms of action.
  • 7.5 Potential applications of active biological compounds from marine algae7.6 Conclusions and future trends; 7.7 References; 8 Antimicrobial activity of compounds isolated from algae; 8.1 Introduction; 8.2 Factors affecting the efficacy of antimicrobial compounds extracted from seaweeds; 8.3 Antimicrobial susceptibility testing; 8.4 Efficacy of hydrophilic and lipophilic extracts on bacteria associated with food safety and quality; 8.5 Screening and purification of antimicrobial crude seaweed extracts using thin layer chromatography (TLC)-bioautography; 8.6 Conclusions; 8.7 References.

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