Algae for Food

Algae for Food

... Shanmugam Hemaiswarya, Kulanthaiyesu Arunkumar, Isabel S. Carvalho. 7. Algae. and. Food. Safety. Gunasekaran Bharath, Velmurugan Aswini, and KM Gothandam CONTENTS Introduction ... Importance of Algae as a Food Source .

Author: Rathinam Raja

Publisher: CRC Press

ISBN: 9781000457100

Category: Science

Page: 294

View: 346

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
Categories: Science

Food from Algae

Food from Algae

Biological value of algal proteins . Chemistry & Industry , p . 1340-1 , Dec. 12 , 1953 . The continuous culture of green algae , 12 , Beresford , R. H , 58 , Sept. 1953 . Food , 22 : 35613. Black , W. A. P. Seaweed in animal foodstuffs ...

Author: John Lavery

Publisher:

ISBN: COLUMBIA:HS00137898

Category: Algae as food

Page: 31

View: 277

Categories: Algae as food

Library of Congress Subject Headings

Library of Congress Subject Headings

Aj BT Feeds Algae as food UF Algal food BT Food Algae control USE Algae - Control Algae culture ( May Subd Geog ) ( SH3927 BT Aquaculture NT Marine algae culture Algae products ( May Subd Geog ) TP445 - TP445.57 UF Algal products Algal ...

Author: Library of Congress

Publisher:

ISBN: OSU:32435065917098

Category: Subject headings, Library of Congress

Page:

View: 802

Categories: Subject headings, Library of Congress

Ecology of Harmful Algae

Ecology of Harmful Algae

1996 ; food vacuoles containing algal cells Jeong et al . 2005 Cochlodinium Obs . of feeding and measurement of ingestion of Jeong et al . 2004 polykrikoides small cryptophytes and other small phytoflagellates Dinophysis acuminata Obs ...

Author: E. Granéli

Publisher: Springer Science & Business Media

ISBN: 3540740090

Category: Nature

Page: 416

View: 628

This volume is a comprehensive synthesis of the latest research achievements concerning harmful algae (HA) ecology. Experts provide an in-depth analysis of HA topics including: global distribution, ecology of major HA groups, ecology and physiology of HA, HA and the food web, the human impact on HA and HA impact on human activity. This volume is intended for researchers in HA ecology as well as for advanced students, lecturers, and environmental managers.
Categories: Nature

Current Advances for Development of Functional Foods Modulating Inflammation and Oxidative Stress

Current Advances for Development of Functional Foods Modulating Inflammation and Oxidative Stress

In the coming years, it is expected that the applications of PLS from marine algae in food, pharmaceutical and other industries will increase, when there is a greater clarification of their functional properties and bioactivity, ...

Author: Blanca Hernandez-Ledesma

Publisher: Academic Press

ISBN: 9780128225844

Category: Technology & Engineering

Page: 688

View: 338

Current Advances for Development of Functional Foods Modulating Inflammation and Oxidative Stress presents the nutritional and technological aspects related to the development of functional foods with anti-inflammatory and antioxidant effects. Specifically, analytical approaches for the characterization of anti-inflammatory and antioxidant properties of healthy foods and functional constituents, as well as technological strategies for the extraction of compounds and fractions from raw materials to produce anti-inflammatory and antioxidant ingredients are addressed. In addition, the molecular mechanisms by which foods and their components can modulate inflammation and their oxidative stress effects on disease prevention are explored. Finally, clinical research addressing nutritional needs in pathological subjects with inflammatory diseases are considered. Covers methods of analysis and extraction of anti-inflammatory and antioxidant compounds Offers an overview of the main anti-inflammatory and antioxidant compounds in foods Provides a guide on the mechanisms of action and health benefits of anti-inflammatory and antioxidant dietary bioactives
Categories: Technology & Engineering

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.

Author: Herminia Dominguez

Publisher: Elsevier

ISBN: 9780857098689

Category: Technology & Engineering

Page: 768

View: 404

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
Categories: Technology & Engineering

Biotechnology

Biotechnology

are operating in Japan , Taiwan , Mexico , Israel , Thailand and U.S.A. The overall production of algal health food is about 2000 metric tonnes per year , on a dry weight basis . These algae are grown in ponds or in fermenters and then ...

Author: Keshav Trehan

Publisher: New Age International

ISBN: 8122401295

Category: Biotechnology

Page: 286

View: 787

Biotechnology, Besides A Traditional Discipline, Is Developing Fast Because Of Realization Of Its Importance In Industry, Agriculture, Pharmaceutical Concerns, Public Health, Geological Explorations, Bioenergetics And As A Mean To Exploit New Sources Of Energy Useful For Various Purposes. Consequently, Nations Are Striving Hard To Merge The Biotechnological Operation Into National Development, Building Hardcore Economies And In Seeking Strategies For International Cooperation And Ties. The Present Text Has Been Designed To Outline The Basic And Fundamental Aspects Of Biotechnology To Be Understood In Its Right Perspective. It Envisages To Put Forward A Clear Understanding Of What Is Biotechnology And Its Widening Horizons. The Book Could Be Used As A Fundamental Text By Various Honours And Post-Graduate Students Of Life Sciences Including Botany, Zoology, Microbiology, Genetics, Biochemistry And Also By Newly Developed Interdisciplinary Programme And Departments Of Biotechnology And Bioengineering. Finally This Book Should Prove To Be Helpful To A Nonprofessional And Amateur To Develop Scientific Cult And Temper In The Background Of Popular Science And Social Needs.
Categories: Biotechnology

Food in a Changing Climate

Food in a Changing Climate

Microalgae are also a source of carbohydrates, polyunsaturated fatty acids and essential minerals. They can be incorporated into a range of existing food products including dairy, pasta, bread and biscuits to increase protein profiles ...

Author: Alana Mann

Publisher: Emerald Group Publishing

ISBN: 9781839827242

Category: Political Science

Page: 272

View: 655

Chapter 1: We didn’t Start the FireChapter 2: Food under Fossil Capitalism Chapter 3: Framing the Future of Food Chapter 4: Changing our Water Ways Chapter 5: The Getting of Nutritional Wisdom Chapter 6: Resilience through Resistance
Categories: Political Science

Foundations of Space Biology and Medicine Space as a habitat

Foundations of Space Biology and Medicine  Space as a habitat

It was shown that 50 g freeze - dried , boiled algae added to a mixed diet did not change protein , fat , or carbohydrate assimilation ( 77 ) ; however , 100 g caused decreased assimilation of nearly all food substances [ 77 , 78 ) .

Author:

Publisher:

ISBN: STANFORD:36105024707833

Category: Space biology

Page:

View: 227

Categories: Space biology

Radioisotopic Methods in Hydrobiology

Radioisotopic Methods in Hydrobiology

A classical example is the conclusion that planktonic algae are food for cyclopids derived from observing their predomination in the guts of these predatory plankters. Experiments using "C labeled algae proved that the cyclopids indeed ...

Author: Yuri I. Sorokin

Publisher: Springer Science & Business Media

ISBN: 9783642599347

Category: Science

Page: 321

View: 198

Written in a didactic way so as to stimulate thought and discussion, this is a comprehensive description of all devices helpful in radioisotopic techniques. Despite being exhaustive in its coverage, this handbook will navigate researchers and students through the numerous techniques available to find those that are most suitable and reliable. The author has 50 years experience in this field and so is able to offer evaluations and instructions for practical use. The methods described are illustrated by tables and graphs with all the relevant results.
Categories: Science