Functional Ingredients from Algae for Foods and Nutraceuticals（2）

著者名：Dominguez, Herminia (EDT)/Pereira, Leonel (EDT)/Kraan, Stefan (EDT)

Woodhead Publishing（2023/07/28発売）

• 言語：ENG
• ISBN：9780323988193
• eISBN：9780323986342

Description

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

Table of Contents

Section 1: Introduction1. Algae as a source of biologically active ingredients for the formulation of functional foods and nutraceuticals2. Challenges for the development of functional foods and nutraceuticals from algae3. Seaweeds foods and their nutritional value4.Green extraction of bioactive compounds from microalgae and seaweedsSection 2: Major components5. Algal polysaccharides6. Phenolic compounds7. Algal proteins, peptides and amino acids8. Algal lipids, fatty acids and sterols9. Minerals, pigments and minor compounds in algaeSection 3: Biological properties10. Antioxidant activity of compounds isolated from algae11. Antimicrobial activity of compounds isolated from algae12. Anticancer agents derived from algae13. Anti-inflammatory properties of algae14. Algae and cardiovascular-health15. Gastric and hepatic protective effects of algal components16. Anti-obesity and anti-diabetic activities of algae17. Neuroprotection18. High-intensity energy performance19. Inmunostimulant properites of algaeSection 4: Novel foods and nutraceuticals20. Prebiotic properties of algae and algae-supplemented products21. Development of nutraceuticals containing marine algal oils22. Design of healthy foods and beverages containing whole algae23. Algal hydrocolloids for the delivery of active compounds24. Cosmeceuticals from algae25. Algae for the formulation of gluten-free bakery products26. Spirulina for the food and functional food industries