Separation Extraction and Concentration Processes in the Food Beverage and Nutraceutical Industries

Separation  Extraction and Concentration Processes in the Food  Beverage and Nutraceutical Industries
Author: Syed S. H. Rizvi
Publsiher: Elsevier
Total Pages: 694
Release: 2010-10-28
ISBN 10: 0857090755
ISBN 13: 9780857090751
Language: EN, FR, DE, ES & NL

Separation Extraction and Concentration Processes in the Food Beverage and Nutraceutical Industries Book Review:

Separation, extraction and concentration are essential processes in the preparation of key food ingredients. They play a vital role in the quality optimization of common foods and beverages and there is also increasing interest in their use for the production of high-value compounds, such as bioactive peptides from milk and whey, and the recovery of co-products from food processing wastes. Part one describes the latest advances in separation, extraction and concentration techniques, including supercritical fluid extraction, process chromatography and membrane technologies. It also reviews emerging techniques of particular interest, such as pervaporation and pressurised liquid extraction. Part two then focuses on advances in separation technologies and their applications in various sectors of the food, beverage and nutraceutical industries. Areas covered include dairy and egg processing, oilseed extraction, and brewing. This section discusses the characteristics of different foods and fluids, how food constituents are affected by separation processes and how separation processes can be designed and operated to optimize end product quality. With its team of experienced international contributors, Separation, extraction and concentration processes in the food, beverage and nutraceutical industries is an important reference source for professionals concerned with the development and optimisation of these processes. Describes the latest advances in separation, extraction and concentration techniques and their applications in various sectors of the food, beverage and nutraceutical industries Reviews emerging techniques of particular interest, such as pervaporation and pressurised liquid extraction Explores the characteristics of different foods and fluids and how food constituents are affected by separation processes

Engineering Properties of Foods

Engineering Properties of Foods
Author: M.A. Rao,Syed S.H. Rizvi,Ashim K. Datta,Jasim Ahmed
Publsiher: CRC Press
Total Pages: 812
Release: 2014-04-22
ISBN 10: 1466556439
ISBN 13: 9781466556430
Language: EN, FR, DE, ES & NL

Engineering Properties of Foods Book Review:

It has been nearly a decade since the third edition of Engineering Properties of Foods was published, and food structure/microstructure remains a subject of research interest. In fact, significant developments have taken place in the area of high pressure processing (HPP), which has been approved for pasteurization of food by the Food and Drug Admi

Nanotechnology in the Food Beverage and Nutraceutical Industries

Nanotechnology in the Food  Beverage and Nutraceutical Industries
Author: Qingrong Huang
Publsiher: Elsevier
Total Pages: 480
Release: 2012-04-19
ISBN 10: 085709565X
ISBN 13: 9780857095657
Language: EN, FR, DE, ES & NL

Nanotechnology in the Food Beverage and Nutraceutical Industries Book Review:

Nanotechnology has the potential to impact on food processing significantly. This important book summarises current research in this area and provides an overview of both current and possible future applications of nanotechnologies in the food industry. Issues such as safety and regulation are also addressed. After an introductory overview, the first part discusses general issues such as risk assessment, the regulatory framework, detection and characterisation of nanoparticles in food. Part two summarises the wide range of applications of nanotechnology in food processing, including nanoscale nutraceutical delivery systems, nanoemulsions and colloids, nanoscale rapid detection devices for contaminants, nanofiltration and nanocomposite packaging materials. With its distinguished editor and international team of contributors, Nanotechnology in the food, beverage and nutraceutical industries is a valuable reference work for both food processors and those researching this expanding field. Discusses issues such as risk assessment, regulatory framework, detection and characterisation of nanoparticles in food Summarises the wide range of applications of nanotechnology in food processing, including nutraceutical delivery and packaging materials Written by a distinguished team of international contributors, this book is an invaluable reference for industry professionals and academics alike

Engineering Aspects of Membrane Separation and Application in Food Processing

Engineering Aspects of Membrane Separation and Application in Food Processing
Author: Robert W. Field,Erika Bekassy-Molnar,Frank Lipnizki,Gyula Vatai
Publsiher: CRC Press
Total Pages: 390
Release: 2017-06-26
ISBN 10: 1420083643
ISBN 13: 9781420083644
Language: EN, FR, DE, ES & NL

Engineering Aspects of Membrane Separation and Application in Food Processing Book Review:

Engineering Aspects of Membrane Separation and Application in Food Processing presents an overview and introduction to a wide range of membrane processes, their unique characteristics and challenges. In the food industry, as in many industries, membranes have an environmental advantage over conventional processes that they displace, because they are less energy intensive. The processing at near-ambient conditions also retains flavors and nutritional value. These advantages, together with significant reductions in the cost of membrane modules, augers well for their future not only in the dairy industry but in other parts of the food industry, such as alcohol processing, animal product processing, and fruit and vegetable processing. Chapters address a wide range of membranes separations in the food and beverage industries, and applications are provided that will be of value not only to food engineers but also to process engineers working in other areas. The processing of food is now a highly interdisciplinary science, and anyone concerned with food processing will benefit from reading this book and understanding what membrane processes of the twenty-first century have to offer.

Extrusion Processing Technology

Extrusion Processing Technology
Author: Jean-Marie Bouvier,Osvaldo H. Campanella
Publsiher: John Wiley & Sons
Total Pages: 536
Release: 2014-06-23
ISBN 10: 1444338110
ISBN 13: 9781444338119
Language: EN, FR, DE, ES & NL

Extrusion Processing Technology Book Review:

The only up-to-date book on this important technology, Extrusion Processing Technology: Food and Non-Food Biomaterials bridges the gap between the principles of extrusion science and the practical "know how" of operational engineers and technicians. Written by internationally renowned experts with over forty years of experience between them, this valuable reference for food scientists, food engineers, chemical engineers, and students includes coverage of new, greener technologies as well as case studies to illustrate the practical, real-world application of the principles in various settings.

Emerging and Traditional Technologies for Safe Healthy and Quality Food

Emerging and Traditional Technologies for Safe  Healthy and Quality Food
Author: Viktor Nedović,Peter Raspor,Jovanka Lević,Vesna Tumbas Šaponjac,Gustavo V. Barbosa-Cánovas
Publsiher: Springer
Total Pages: 478
Release: 2015-12-16
ISBN 10: 3319240404
ISBN 13: 9783319240404
Language: EN, FR, DE, ES & NL

Emerging and Traditional Technologies for Safe Healthy and Quality Food Book Review:

Since its inception in 2002, the Central European Food Congress (CEFood) has been a biannual meeting intended for food producers and distributors as well as researchers and educators to promote research, development, innovation and education within food science and technology in the Middle European region with a tight connection to global trends. The 6th CEFood, held in Novi Sad, Serbia, May 23-26, 2012, highlighted the novel technologies and traditional foods aimed at both the European and global markets. Specifically, CEFood 2012 focused on the latest progress in fundamental and applied food science, research and development, innovative technology, food ingredients, novel trends in nutrition and health, functional and bioactive food, food engineering, food safety and quality and the food and feed market. This book will consist of contributions from various presenters at CEFood 2012, covering the major themes of this Congress. Chapters contributed by expert presenters from the 6th CEFood Congress of 2012 Highlights the novel technologies of food science Discusses the future of the food industry and food research

Functional Food Ingredients and Nutraceuticals

Functional Food Ingredients and Nutraceuticals
Author: John Shi
Publsiher: CRC Press
Total Pages: 659
Release: 2015-10-28
ISBN 10: 1482240653
ISBN 13: 9781482240658
Language: EN, FR, DE, ES & NL

Functional Food Ingredients and Nutraceuticals Book Review:

The second edition of a bestseller, Functional Food Ingredients and Nutraceuticals: Processing Technologies covers new and innovative technologies for the processing of functional foods and nutraceuticals that show potential for academic use and broad industrial applications. The book includes a number of "green" separation and stabilization technologies that have also been developed to address consumers’ concerns on quality and safety issues. It also details the substantial technological advances made in nano-microencapsulation that protect the bioactivity and enhance the solubility and bioavailability, and the preservation of health-promoting bioactive components in functional food products. Containing nine entirely new chapters, the second edition has been enhanced with coverage of recent developments in the different areas of processing technologies. The incorporation of these new emerging technologies strengthens the second edition without compromising the contextual integrity of the original publication. See What’s New in the Second Edition: Theoretical approaches in mass transfer modeling, solubility properties, and simulation in extraction process Innovative nanotechnologies in packaging process and nano-microencapsulation process and technology to protect bioactivity and enhance solubility and bioavailability of health-promoting bioactive components "Green" separation technologies updated with more information in industrial applications Thousands of research papers have been published on the health benefits of bioactive components from natural resources; many books on functional foods are related to chemical properties or medical functions. With only a few books capturing the related processing technologies, the first edition became a valuable tool to help transform results from the lab into industrial applications. Filled with current and sound scientific knowledge of engineering techniques and information on the quality of functional foods, the second edition of this groundbreaking resource is poised to do the same.

Design and Optimization of Innovative Food Processing Techniques Assisted by Ultrasound

Design and Optimization of Innovative Food Processing Techniques Assisted by Ultrasound
Author: Francisco J. Barba,Giancarlo Cravotto,Farid Chemat,José Manuel Lorenzo Rodriguez,Paulo Eduardo Sichetti Munekata︎
Publsiher: Academic Press
Total Pages: 370
Release: 2020-11-19
ISBN 10: 0128182768
ISBN 13: 9780128182765
Language: EN, FR, DE, ES & NL

Design and Optimization of Innovative Food Processing Techniques Assisted by Ultrasound Book Review:

Design and Optimization of Innovative Food Processing Techniques Assisted by Ultrasound: Developing Healthier and Sustainable Food Products is a useful tool in understanding the innovative applications derived from the use of ultrasound technology. The book is a starting point for product development, covering technological, physicochemical and nutritional perspectives, as well as the reduction of food toxics and contaminants. Divided into three parts, sections cover ultrasound usage in obtaining functional foods, extracting bioactive compounds, the improvement of food quality, ultrasound use for the development of novel applications, and more. As the definitive resource in new innovative ultrasound-based emerging processes, this book is a necessity for food scientists and technologists, nutrition researchers, and those working in the food manufacturing industry. Explores how ultrasound treatment affects nutrients and bioactive compound retention Provides a useful tool in understanding the innovative applications derived from the use of ultrasound technology Shows how ultrasound serves as a tool of new ingredients production for the food concept of tomorrowa

Advances in Technologies for Producing Food relevant Polyphenols

Advances in Technologies for Producing Food relevant Polyphenols
Author: Jose Cuevas Valenzuela,Jose Rodrigo Vergara-Salinas,Jose Ricardo Perez-Correa
Publsiher: CRC Press
Total Pages: 335
Release: 2016-09-19
ISBN 10: 1315354063
ISBN 13: 9781315354064
Language: EN, FR, DE, ES & NL

Advances in Technologies for Producing Food relevant Polyphenols Book Review:

The growing concern for human wellbeing has generated an increase in the demand for polyphenols, secondary plant metabolites that exhibit different bioactive properties. This increasing demand is mainly due to the current applications in the food industry where polyphenols are considered essential for human health and nutrition. Advances in Technologies for Producing Food-relevant Polyphenols provides researchers, scientists, engineers, and professionals involved in the food industry with the latest methodologies and equipment useful to extract, isolate, purify, and analyze polyphenols from different available sources, such as herbs, flora, vegetables, fruits, and agro-industrial wastes. Technologies currently used to add polyphenols to diverse food matrices are also included. This book serves a reference to design and scale-up processes to obtain polyphenols from different plant sources and to produce polyphenol-rich foods with bioactive properties (e.g. antioxidant, antibacterial, antiviral, anticancer properties) of interest for human health and wellbeing.

Ingredients Extraction by Physicochemical Methods in Food

Ingredients Extraction by Physicochemical Methods in Food
Author: Alexandru Mihai Grumezescu,Alina Maria Holban
Publsiher: Academic Press
Total Pages: 638
Release: 2017-07-26
ISBN 10: 0128112026
ISBN 13: 9780128112021
Language: EN, FR, DE, ES & NL

Ingredients Extraction by Physicochemical Methods in Food Book Review:

Ingredients Extraction by Physico-chemical Methods, Volume Four, the latest release in the Handbook of Food Bioengineering series, reveals the most investigated extraction methods of ingredients and their impact on the food industry. This resource describes types of ingredients that may be extracted through physico-chemical methods (i.e. specific plants, fruits, spices, etc.), along with their particularities to help readers understand their biological effect and solve research problems. The extraction methods of bioactive compounds and functional ingredients are discussed, along with information on green ingredient extraction strategies to help reduce harmful environmental and health effects. Extraction methods in this book can be applied for multiple purposes within the food industry, such as ingredients separation for food development, the purification and separation of toxic compounds from a food mixture, and the recovery of natural bioactive compounds. Offers advanced knowledge and skills of physiochemical analysis for ingredient extraction Presents various methods for food component analysis to evaluate structure function relations in changing environments Discusses the importance of enzymes during processing and storage of foods Includes methods to evaluate and enhance extraction, such as ultrasound, to produce novel foods more efficiently

Engineering Aspects of Food Biotechnology

Engineering Aspects of Food Biotechnology
Author: Jose A. Teixeira,Antonio A. Vicente
Publsiher: CRC Press
Total Pages: 485
Release: 2013-08-29
ISBN 10: 1439895465
ISBN 13: 9781439895467
Language: EN, FR, DE, ES & NL

Engineering Aspects of Food Biotechnology Book Review:

Food biotechnology's typical developments and applications have occurred in the fields of genetics and in enzyme- and cell-based biological processes, with the goal of producing and improving food ingredients and foods themselves. While these developments and applications are usually well reported in terms of the underlying science, there is a clea

Trends in Packaging of Food Beverages and Other Fast Moving Consumer Goods FMCG

Trends in Packaging of Food  Beverages and Other Fast Moving Consumer Goods  FMCG
Author: Neil Farmer
Publsiher: Elsevier
Total Pages: 344
Release: 2013-02-26
ISBN 10: 0857098977
ISBN 13: 9780857098979
Language: EN, FR, DE, ES & NL

Trends in Packaging of Food Beverages and Other Fast Moving Consumer Goods FMCG Book Review:

Packaging plays an essential role in protecting and extending the shelf life of a wide range of foods, beverages and other fast-moving consumer goods. There have been many key developments in packaging materials and technologies in recent years, and Trends in packaging of food, beverages and other fast-moving consumer goods (FMCG) provides a concise review of these developments and international market trends. Beginning with a concise introduction to the present status and trends in innovations in packaging for food, beverages and other fast-moving consumer goods, the book goes on to consider modified atmosphere packaging and other active packaging systems, including smart and intelligent packaging, and the role these play in augmenting and securing the consumer brand experience. Developments in plastic and bioplastic materials and recycling systems are then discussed, followed by innovations and trends in metal, paper and paperboard packaging. Further chapters review international environmental and sustainability regulatory and legislative frameworks, before the use of nanotechnology, smart and interactive packaging developments for enhanced communication at the packaging/user interface are explored. Finally, the book concludes by considering potential future trends in materials and technologies across the international packaging market. With its distinguished editor and international team of expert contributors, Trends in packaging of food, beverages and other fast-moving consumer goods (FMCG) is an important reference tool, providing a practical overview of emerging packaging technologies and market trends for research and design professionals in the food and packaging industry, and academics working in this area. Introduces the present status, current trends and new innovations in the field whilst considering future trends in materials and technologies Considers modified atmosphere packaging and other active packaging systems including smart and intelligent packaging Discusses developments in plastic and bioplastic materials and recycling systems

Advanced Nanotechnology and Application of Supercritical Fluids

Advanced Nanotechnology and Application of Supercritical Fluids
Author: Inamuddin,Abdullah M. Asiri
Publsiher: Springer Nature
Total Pages: 245
Release: 2020-07-27
ISBN 10: 303044984X
ISBN 13: 9783030449841
Language: EN, FR, DE, ES & NL

Advanced Nanotechnology and Application of Supercritical Fluids Book Review:

Globalization and industrialization involve a number of reactions, products, extractions, and separations that require the use of organic solvents. These solvents are responsible for a number of ecological concerns, including atmospheric and land toxicity. Conventional organic solvents are regarded as volatile organic compounds; some are even limited due to their potential for ozone layer depletion. While supercritical liquids exhibit physical properties that could make them ideal substitutes for these volatile compounds, there is particular interest in the use of carbon dioxide as a solvent of crude material. In particular, carbon dioxide has apparent ‘green’ properties, like its noncombustible nature, the fact that it is generally nonpoisonous, and its relative inertness. Thus, the use of supercritical carbon dioxide can provide practical improvements to the sustainability of industrial products and processes. This book provides in-depth literature in the area of industrial green processes, focusing on the separation, purification, and extraction of compounds utilizing supercritical carbon dioxide as a green solvent.

Green Sustainable Processes for Chemical and Environmental Engineering and Science

Green Sustainable Processes for Chemical and Environmental Engineering and Science
Author: Abdullah M. Asiri,Inamuddin,Arun M. Isloor
Publsiher: Unknown
Total Pages: 506
Release: 2019-10
ISBN 10: 0128173882
ISBN 13: 9780128173886
Language: EN, FR, DE, ES & NL

Green Sustainable Processes for Chemical and Environmental Engineering and Science Book Review:

Green Sustainable Processes for Chemical and Environmental Engineering and Science: Supercritical Carbon Dioxide as Green Solvent provides an in-depth review on the area of green processes for the industry, focusing on the separation, purification and extraction of medicinal, biological and bioactive compounds utilizing supercritical carbon dioxide as a green solvent and their applications in pharmaceuticals, polymers, leather, paper, water filtration, textiles and more. Chapters explore polymerization, polymer composite production, polymer blending, particle production, microcellular foaming, polymer processing using supercritical carbon dioxide, and a method for the production of micro- and nano-scale particles using supercritical carbon dioxide that focuses on the pharmaceutical industry. A brief introduction and limitations to the practical use of supercritical carbon dioxide as a reaction medium are also discussed, as are the applications of supercritical carbon dioxide in the semiconductor processing industry for wafer processing and its advantages and obstacles. Reviews available green solvents for extraction, separation, purification and synthesis Outlines environmentally friendly chemical processes in many applications, i.e., organic reactions, metal recovery, etc. Includes numerous, real industrial applications, such as polymers, pharmaceuticals, leather, paper, water filtration, textiles, food, oils and fats, and more Gives detailed accounts of the application of supercritical CO2 in polymer production and processing Provides a process for extraction, seperation and purification of compounds of biological medicinal importance Gives methods for nanoparticle production using supercritical carbon dioxide Provides a systematic discussion on the solubility of organic and organometallic compounds

Microbial Decontamination in the Food Industry

Microbial Decontamination in the Food Industry
Author: Ali Demirci,Michael O Ngadi
Publsiher: Elsevier
Total Pages: 840
Release: 2012-06-26
ISBN 10: 0857095757
ISBN 13: 9780857095756
Language: EN, FR, DE, ES & NL

Microbial Decontamination in the Food Industry Book Review:

The problem of creating microbiologically-safe food with an acceptable shelf-life and quality for the consumer is a constant challenge for the food industry. Microbial decontamination in the food industry provides a comprehensive guide to the decontamination problems faced by the industry, and the current and emerging methods being used to solve them. Part one deals with various food commodities such as fresh produce, meats, seafood, nuts, juices and dairy products, and provides background on contamination routes and outbreaks as well as proposed processing methods for each commodity. Part two goes on to review current and emerging non-chemical and non-thermal decontamination methods such as high hydrostatic pressure, pulsed electric fields, irradiation, power ultrasound and non-thermal plasma. Thermal methods such as microwave, radio-frequency and infrared heating and food surface pasteurization are also explored in detail. Chemical decontamination methods with ozone, chlorine dioxide, electrolyzed oxidizing water, organic acids and dense phase CO2 are discussed in part three. Finally, part four focuses on current and emerging packaging technologies and post-packaging decontamination. With its distinguished editors and international team of expert contributors, Microbial decontamination in the food industry is an indispensable guide for all food industry professionals involved in the design or use of novel food decontamination techniques, as well as any academics researching or teaching this important subject. Provides a comprehensive guide to the decontamination problems faced by the industry and outlines the current and emerging methods being used to solve them Details backgrounds on contamination routes and outbreaks, as well as proposed processing methods for various commodities including fresh produce, meats, seafood, nuts, juices and dairy products Sections focus on emerging non-chemical and non-thermal decontamination methods, current thermal methods, chemical decontamination methods and current and emerging packaging technologies and post-packaging decontamination

A Complete Course in Canning and Related Processes

A Complete Course in Canning and Related Processes
Author: Susan Featherstone
Publsiher: Woodhead Publishing
Total Pages: 376
Release: 2014-12-03
ISBN 10: 0857096869
ISBN 13: 9780857096869
Language: EN, FR, DE, ES & NL

A Complete Course in Canning and Related Processes Book Review:

A Complete Course in Canning is firmly established as a unique and essential guide to canning and related processes. Professionals in the canning industry and students have benefited from successive editions of the book for over 100 years. This major new edition continues that reputation, with extensively revised and expanded coverage. The three-title set is designed to cover all planning, processing, storage and quality control phases undertaken by the canning industry in a detailed, yet accessible fashion. Major changes for the new edition include new chapters on regulation and labelling that contrast the situation in different regions worldwide, updated information on containers for canned foods and new information on validation and optimization of canning processes, among many others.

Membrane Systems in the Food Production

Membrane Systems in the Food Production
Author: Alfredo Cassano,Enrico Drioli
Publsiher: Walter de Gruyter GmbH & Co KG
Total Pages: 262
Release: 2021-07-19
ISBN 10: 3110712717
ISBN 13: 9783110712711
Language: EN, FR, DE, ES & NL

Membrane Systems in the Food Production Book Review:

The two-volume work presents applications of integrated membrane operations in agro-food productions with significant focus on product quality, recovery of high added-value compounds, reduction of energy consumption and environmental impact. Volume 1. Dairy, Wine and Oil Processing. Volume 2. Wellness Ingredients and Juice Processing.

Food Safety

Food Safety
Author: Umile Gianfranco Spizzirri,Giuseppe Cirillo
Publsiher: John Wiley & Sons
Total Pages: 480
Release: 2016-11-29
ISBN 10: 1119160561
ISBN 13: 9781119160564
Language: EN, FR, DE, ES & NL

Food Safety Book Review:

Food safety and quality are key objectives for food scientists and industries all over the world. To achieve this goal, several analytical techniques (based on both destructive detection and nondestructive detection) have been proposed to fit the government regulations. The book aims to cover all the analytical aspects of the food quality and safety assessment. For this purpose, the volume describes the most relevant techniques employed for the determination of the major food components (e.g. protein, polysaccharides, lipds, vitamins, etc.), with peculiar attention to the recent development in the field. Furthermore, the evaluation of the risk associated with food consumption is performed by exploring the recent advances in the detection of the key food contaminants (e.g. biogenic amines, pesticides, toxins, etc.). Chapters tackle such subject as: GMO Analysis Methods in Food Current Analytical Techniques for the Analysis of Food Lipids Analytical Methods for the Analysis of Sweeteners in Food Analytical Methods for Pesticides Detection in Foodstuffs Food and Viral Contamination Application of Biosensors to Food Analysis

Computer Vision Technology in the Food and Beverage Industries

Computer Vision Technology in the Food and Beverage Industries
Author: D-W Sun
Publsiher: Elsevier
Total Pages: 528
Release: 2012-08-13
ISBN 10: 0857095773
ISBN 13: 9780857095770
Language: EN, FR, DE, ES & NL

Computer Vision Technology in the Food and Beverage Industries Book Review:

The use of computer vision systems to control manufacturing processes and product quality has become increasingly important in food processing. Computer vision technology in the food and beverage industries reviews image acquisition and processing technologies and their applications in particular sectors of the food industry. Part one provides an introduction to computer vision in the food and beverage industries, discussing computer vision and infrared techniques for image analysis, hyperspectral and multispectral imaging, tomographic techniques and image processing. Part two goes on to consider computer vision technologies for automatic sorting, foreign body detection and removal, automated cutting and image analysis of food microstructure. Current and future applications of computer vision in specific areas of the food and beverage industries are the focus of part three. Techniques for quality control of meats are discussed alongside computer vision in the poultry, fish and bakery industries, including techniques for grain quality evaluation, and the evaluation and control of fruit, vegetable and nut quality. With its distinguished editor and international team of expert contributors, Computer vision technology in the food and beverage industries is an indispensible guide for all engineers and researchers involved in the development and use of state-of-the-art vision systems in the food industry. Discusses computer vision and infrared techniques for image analysis, hyperspectral and multispectral imaging, tomographic techniques and image processing Considers computer vision technologies for automatic sorting, foreign body detection and removal, automated cutting and image analysis of food microstructure Examines techniques for quality control and computer vision in various industries including the poultry, fish and bakery, fruit, vegetable and nut industry

Functional Ingredients from Algae for Foods and Nutraceuticals

Functional Ingredients from Algae for Foods and Nutraceuticals
Author: Herminia Dominguez
Publsiher: Elsevier
Total Pages: 768
Release: 2013-09-30
ISBN 10: 0857098683
ISBN 13: 9780857098689
Language: EN, FR, DE, ES & NL

Functional Ingredients from Algae for Foods and Nutraceuticals Book Review:

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