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Author: Rathinam Raja
Publisher:
ISBN: 9780367762094
Category : Algae as food
Languages : en
Pages :
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Book Description
"Algae are a primitive living photosynthetic form and they are the oldest living organism. In the marine ecosystem, algae are the primary producers that supplies energy required to a diverse marine organism and especially seaweed provide 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 in the last decades, also identifies gaps in the present knowledge and needs for future. The 17 chapters of the book grouped into six parts are written by phycologists. More insight on industrial exploitation of algae and their products are supported by current studies and will help academia. First part explains new technologies to improve the microalgal biomass, strain improvement and different methods of seaweed cultivation. In second part, food and nutraceutical applications of algae, food safety aspects, green nanotechnology and formulation methods for the extraction, isolation of algal functional foods are described. The third part deals with the pigments and carotenoids while the fourth part exploits the isolation and applications of hydrocolloids, nutritional implication of algal polysaccharides, characterization and bioactivities of fucoidans. In the fifth part, biomedical potential of seaweeds followed by agricultural applications of algae have been well described. It is an important resource for scholars that provide knowledge on wide range of topics. Key features 1.Covers important fields of algae right from biomass production to genetic engineering aspects of algae. 2.Useful in the field of Algal biotechnology, Aquaculture, Marine micro and Macrobiology, Microbial biotechnology, Bioprocess technology 3. Focuses on therapeutic and nutritional areas of algae"--
Author: Rathinam Raja
Publisher:
ISBN: 9780367762094
Category : Algae as food
Languages : en
Pages :
Get Book Here
Book Description
"Algae are a primitive living photosynthetic form and they are the oldest living organism. In the marine ecosystem, algae are the primary producers that supplies energy required to a diverse marine organism and especially seaweed provide 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 in the last decades, also identifies gaps in the present knowledge and needs for future. The 17 chapters of the book grouped into six parts are written by phycologists. More insight on industrial exploitation of algae and their products are supported by current studies and will help academia. First part explains new technologies to improve the microalgal biomass, strain improvement and different methods of seaweed cultivation. In second part, food and nutraceutical applications of algae, food safety aspects, green nanotechnology and formulation methods for the extraction, isolation of algal functional foods are described. The third part deals with the pigments and carotenoids while the fourth part exploits the isolation and applications of hydrocolloids, nutritional implication of algal polysaccharides, characterization and bioactivities of fucoidans. In the fifth part, biomedical potential of seaweeds followed by agricultural applications of algae have been well described. It is an important resource for scholars that provide knowledge on wide range of topics. Key features 1.Covers important fields of algae right from biomass production to genetic engineering aspects of algae. 2.Useful in the field of Algal biotechnology, Aquaculture, Marine micro and Macrobiology, Microbial biotechnology, Bioprocess technology 3. Focuses on therapeutic and nutritional areas of algae"--
Author: Herminia Dominguez
Publisher: Elsevier
ISBN: 0857098683
Category : Technology & Engineering
Languages : en
Pages : 766
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Book Description
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
Author: Leonel Pereira
Publisher: CRC Press
ISBN: 1351648888
Category : Health & Fitness
Languages : en
Pages : 862
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Book Description
Algae have been used since ancient times as food, fodder, fertilizer and as source of medicine. Nowadays seaweeds represent an unlimited source of the raw materials used in pharmaceutical, food industries, medicine and cosmetics. They are nutritionally valuable as fresh or dried vegetables, or as ingredients in a wide variety of prepared foods. In particular, seaweeds contain significant quantities of protein, lipids, minerals and vitamins. There is limited information about the role of algae and algal metabolites in medicine. Only a few taxa have been studied for their use in medicine. Many traditional cultures report curative powers from selected alga, in particular tropical and subtropical marine forms. This is especially true in the maritime areas of Asia, where the sea plays a significant role in daily activities. Nonetheless, at present, only a few genera and species of algae are involved in aspects of medicine and therapy. Beneficial uses of algae or algal products include those that may mimic specific manifestations of human diseases, production of antibiotic compounds, or improvement of human nutrition in obstetrics, dental research, thallassotherapy, and forensic medicine.
Author: Gaurav Rajauria
Publisher: John Wiley & Sons
ISBN: 1119542618
Category : Technology & Engineering
Languages : en
Pages : 64
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Book Description
Recent Advances in Micro- and Macroalgal Processing A comprehensive review of algae as novel and sustainable sources of algal ingredients, their extraction and processing This comprehensive text offers an in-depth exploration of the research and issues surrounding the consumption, economics, composition, processing and health effects of algae. With contributions from an international team of experts, the book explores the application of conventional and emerging technologies for algal processing. The book includes recent developments such as drying and milling technologies along with advancements in sustainable greener techniques. The text also highlights individual groups of compounds including polysaccharides, proteins, polyphenols, carotenoids, lipids and fibres from algae. The authors provide insightful reviews of the traditional and more recent applications of algae/algal extracts in food, feed, pharmaceutical and cosmetics products. Offering a holistic view of the various applications, the book looks at the economic feasibility, market trends and considerations, and health hazards associated with algae for industrial applications. This important book: Provides a comprehensive overview of algal biomolecules and the role of emerging processing technologies Explores the potential biological and health benefits of algae and their applications in food, pharmaceuticals and cosmetic products Includes a current review of algal bioactives and processing technologies for food and ingredient manufacturers Contains contributions from leading academic and industrial experts Written for food scientists, allied researchers and professional food technologists, Recent Advances in Micro- and Macroalgal Processing: Food and Health Perspectives offers a guide to the novel processing and extraction techniques for exploring and harnessing the immense potential of algae.
Author: Md. Asraful Alam
Publisher: Springer Nature
ISBN: 9811501696
Category : Medical
Languages : en
Pages : 479
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Book Description
"Microalgae Biotechnology for Food, Health and High Value Products” presents the latest technological innovations in microalgae production, market status of algal biomass-based products, and future prospects for microalgal applications. It provides stimulating overviews from different perspectives of application that demonstrate how rapidly the commercial production of microalgae-based food, health and high value products is advancing. It also addresses a range of open questions and challenges in this field. The book highlights the latest advances of interest to those already working in the field, while providing a comprehensive overview for those readers just beginning to learn about the promise of microalgae as a sustainable source of both specialty and commercial products. It offers a valuable asset for commercial algae producers, algae product developers, scientific researchers and students who are dedicated to the advancement of microalgae biotechnology for applications in health, diet, nutrition, cosmetics, biomaterials etc.
Author: Rathinam Raja
Publisher: CRC Press
ISBN: 1000457109
Category : Science
Languages : en
Pages : 294
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Book Description
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
Author: Ruth Kassinger
Publisher: Mariner Books
ISBN: 0544432932
Category : Cooking
Languages : en
Pages : 323
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Book Description
"No organisms are more important to life as we know it than algae. In Slime, Ruth Kassinger gives this under-appreciated group its due." --Elizabeth Kolbert Say "algae" and most people think of pond scum. What they don't know is that without algae, none of us would exist. There are as many algae on Earth as stars in the universe, and they have been essential to life on our planet for eons. Algae created the Earth we know today, with its oxygen-rich atmosphere, abundant oceans, and coral reefs. Crude oil is made of dead algae, and algae are the ancestors of all plants. Today, seaweed production is a multi-billion dollar industry, with algae hard at work to make your sushi, chocolate milk, beer, paint, toothpaste, shampoo and so much more. In Slime we'll meet the algae innovators working toward a sustainable future: from seaweed farmers in South Korea, to scientists using it to clean the dead zones in our waterways, to the entrepreneurs fighting to bring algae fuel and plastics to market. With a multitude of lively, surprising science and history, Ruth Kassinger takes readers on an around-the-world, behind-the-scenes, and into-the-kitchen tour. Whether you thought algae was just the gunk in your fish tank or you eat seaweed with your oatmeal, Slime will delight and amaze with its stories of the good, the bad, and the up-and-coming.
Author: Gokare A. Ravishankar
Publisher: CRC Press
ISBN: 0429623437
Category : Science
Languages : en
Pages : 345
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Book Description
Key features: The most comprehensive resource available on the biodiversity of algal species, their industrial production processes and their use for human consumption in food, health and varied applications. Emphasis on basic and applied research, addressing aspects of scale-up for commercial exploitation for the development of novel phytochemicals (phytochemicals from algae). Addresses the underexplored and underutilized potential of chemicals from marine sources for health benefits. Each chapter, written by expert contributors from around the world, includes Summary Points, Figures and Tables, as well as up-to-date references. The first book in this two-volume set explores the diversity of algal constituents for health and disease applications. The commercial value of chemicals of value to food and health is about $6 billion annually, of which 30 percent relates to micro and macro algal metabolites and products for health food applications. This comprenhensive volume looks in detail at algal genomics and metabolomics as well as mass production of microalgae. As a whole, the two-volume set covers all micro and macro algal forms and their traditional uses; their constituents which are of value for food, feed, specialty chemicals, bioactive compounds for novel applications, and bioenergy molecules. Bio-business and the market share of algae-based products are also dealt with, providing global perspectives.
Author: Robert Henrikson
Publisher:
ISBN: 9781737632603
Category :
Languages : en
Pages :
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Book Description
The complete guide to a powerful food that can help rebuild our health and restore our environment. Once a food of the future, now millions of health conscious people around the world are enjoying this powerful food packed with unusual phytonutrients, antioxidants and bioactive compounds with proven health benefits. By producing food and a dazzling array of products from micro algae like spirulina within a circular bioeconomy, using only 10% of the land area compared to conventional crops, we can release agricultural land for rewilding, new forests and carbon capture. This 3.6 billion year old algae designed by nature can help restore our personal and planetary health. Revised and updated 2021.
Author: Robert Henrikson
Publisher:
ISBN: 9781483968261
Category : Algae
Languages : en
Pages : 148
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Book Description
How algae microfarms can help transform our food culture by growing abundant healthy food in a very small area and extend the growing season, affordably and profitably. Algae are 20 times more productive than conventional food and are well known as nutrient dense superfoods with valuable health and medical benefits. Over the past 30 years, large farms have grown algae for food, feed and fuel for thousands of useful products. Now an era of microfarms is emerging. Algae microfarms can empower people to grow healthy food in their own community for food security and self-sufficiency. Robert Henrikson founded one of the world's first and largest algae farms 35 years ago. Now the time has come to introduce the algae microfarmers who are growing algae for healthy foods in their local communities.
