Seaweed And Microalgae As Alternative Sources Of Protein

Author :
Publisher :
ISBN 13 : 9781786766205
Total Pages : 300 pages
Book Rating : 4.05/5 ( download)

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Download or read book Seaweed and Microalgae as Alternative Sources of Protein written by and published by . This book was released on 2021-07-20 with total page 300 pages. Available in PDF, EPUB and Kindle. Book excerpt: This collection summarises current developments in utilising seaweed and microalgae as alternative sources of protein. Chapters focus on identifying the different types of macroalgae and microalgae, cultivation and processing, as well as the practical application in human and livestock diets.

Author : Xingen Lei
Publisher :
ISBN 13 : 9781786766212
Total Pages : 0 pages
Book Rating : 4.13/5 ( download)

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Download or read book Seaweed and Microalgae as Alternative Sources of Protein written by Xingen Lei and published by . This book was released on 2021 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Author : Maria Hayes
Publisher : MDPI
ISBN 13 : 3038428639
Total Pages : 179 pages
Book Rating : 4.33/5 ( download)

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Download or read book Food Proteins and Bioactive Peptides written by Maria Hayes and published by MDPI. This book was released on 2018-06-01 with total page 179 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book is a printed edition of the Special Issue "Food Proteins and Bioactive Peptides" that was published in Foods

Author : Chukwuebuka Egbuna
Publisher : Springer Nature
ISBN 13 : 3030423190
Total Pages : 644 pages
Book Rating : 4.93/5 ( download)

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Download or read book Functional Foods and Nutraceuticals written by Chukwuebuka Egbuna and published by Springer Nature. This book was released on 2020-08-24 with total page 644 pages. Available in PDF, EPUB and Kindle. Book excerpt: Functional foods and nutraceuticals are food products that naturally offer or have been modified to offer additional health benefits beyond basic nutrition. As such products have surged in popularity in recent years, it is crucial that researchers and manufacturers understand the concepts underpinning functional foods and the opportunity they represent to improve human health, reduce healthcare costs, and support economic development worldwide. Functional Foods and Nutraceuticals: Bioactive Components, Formulations and Innovations presents a guide to functional foods from experienced professionals in key institutions around the world. The text provides background information on the health benefits, bioavailability, and safety measurements of functional foods and nutraceuticals. Subsequent chapters detail the bioactive components in functional foods responsible for these health benefits, as well as the different formulations of these products and recent innovations spurred by consumer demands. Authors emphasize product development for increased marketability, taking into account safety issues associated with functional food adulteration and solutions to be found in GMP adherence. Various food preservation methods aimed at enhancing the quality and shelf life of functional food are also highlighted. Functional Foods and Nutraceuticals: Bioactive Components, Formulations and Innovations is the first of its kind, designed to be useful to students, teachers, nutritionists, food scientists, food technologists and public health regulators alike.

Author : Marco Garcia-Vaquero
Publisher : Academic Press
ISBN 13 : 0128204427
Total Pages : 556 pages
Book Rating : 4.29/5 ( download)

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Download or read book Innovative and Emerging Technologies in the Bio-marine Food Sector written by Marco Garcia-Vaquero and published by Academic Press. This book was released on 2021-11-30 with total page 556 pages. Available in PDF, EPUB and Kindle. Book excerpt: Innovative and Emerging Technologies in the Bio-marine Food Sector: Applications, Regulations, and Prospects presents the use of technologies and recent advances in the emerging marine food industry. Written by renowned scientists in the field, the book focuses primarily on the principles of application and the main technological developments achieved in recent years. It includes technological design, equipment and applications of these technologies in multiple processes. Extraction, preservation, microbiology and processing of food are extensively covered in the wide context of marine food products, including fish, crustaceans, seafood processing waste, seaweed, microalgae and other derived by-products. This is an interdisciplinary resource that highlights the potential of technology for multiple purposes in the marine food industry as these technological approaches represent a future alternative to develop more efficient industrial processes. Researchers and scientists in the areas of food microbiology, food chemistry, new product development, food processing, food technology, bio-process engineers in marine based industries and scientists in marine related areas will all find this a novel resource. Presents novel innovative technologies in the Bio-marine food sector, including principles, equipment, advantages, disadvantages, and future technological prospects Explores multi-purpose uses of technologies for extraction, functional food generation, food preservation, food microbiology and food processing Provides industrial applications tailored for the marine biological market to foster new innovative applications and regulatory requirements

Author : Rajeev Bhat
Publisher : Academic Press
ISBN 13 : 0323910025
Total Pages : 788 pages
Book Rating : 4.26/5 ( download)

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Download or read book Future Foods written by Rajeev Bhat and published by Academic Press. This book was released on 2021-12-04 with total page 788 pages. Available in PDF, EPUB and Kindle. Book excerpt: Future Foods: Global Trends, Opportunities, and Sustainability Challenges highlights trends and sustainability challenges along the entire agri-food supply chain. Using an interdisciplinary approach, this book addresses innovations, technological developments, state-of-the-art based research, value chain analysis, and a summary of future sustainability challenges. The book is written for food scientists, researchers, engineers, producers, and policy makers and will be a welcomed reference. Provides practical solutions for overcoming recurring sustainability challenges along the entire agri-food supply chain Highlights potential industrial opportunities and supports circular economy concepts Proposes novel concepts to address various sustainability challenges that can affect and have an impact on the future generations

Author : C. Anandharamakrishnan
Publisher : John Wiley & Sons
ISBN 13 : 1119669820
Total Pages : 580 pages
Book Rating : 4.21/5 ( download)

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Download or read book 3D Printing of Foods written by C. Anandharamakrishnan and published by John Wiley & Sons. This book was released on 2022-03-28 with total page 580 pages. Available in PDF, EPUB and Kindle. Book excerpt: 3D Printing of Foods “p>Explore the fascinating realm of 3D food printing and its applications In 3D Printing of Foods, a team of distinguished researchers delivers a comprehensive and eye-opening exploration of the rapidly developing field of 3D food printing. In the book, the authors offer readers an examination of “food printability,” the foundation of 3D food printing. They discuss the enormous research gap in the subject that remains to be addressed and envisage a robust discipline in which food processing techniques, combined with 3D food printing, gives rise to a range of synergistic applications. In addition to treatments of safety challenges and research requirements, the book tackles food industry market trends and consumer preferences, as well as the globalization of printed foods and consumer perception of 3D printed foods. 3D Printing of Foods also explores the integration of electrohydrodynamic processes and encapsulation with 3D food printing. Readers will also find: Thorough introductions to 3D printing technology, 3D printing approaches, and food components and their printability In-depth examinations of the factors affecting the printability of foods, printability and techniques, and natively printable foods Practical discussions of pre-processing of non-printable foods and alternative ingredients used in food printing Comprehensive explorations of 4D printing technology and the applications of 3D food printing technology Perfect for 3D printing professionals and enthusiasts, as well as food scientists, 3D Printing of Foods is an indispensable resource for anyone interested in a one-stop resource addressing this cutting-edge technology with nearly limitless potential.

Author : Sanjeet Mehariya
Publisher : CRC Press
ISBN 13 : 1000557472
Total Pages : 298 pages
Book Rating : 4.73/5 ( download)

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Download or read book Algal Biorefineries and the Circular Bioeconomy written by Sanjeet Mehariya and published by CRC Press. This book was released on 2022-04-19 with total page 298 pages. Available in PDF, EPUB and Kindle. Book excerpt: "Algae are mysterious and fascinating organisms that hold great potential for discovery and biotechnology." —Dr. Thierry Tonon, Department of Biology, University of York "Science is a beautiful gift to humanity; we should not distort it." —A.P.J. Abdul Kalam In this book, we emphasize the importance of algal biotechnology as a sustainable platform to replace the conventional fossil-based economy. With this focus, Volume 2 summarizes the up-to-date literature and knowledge and discusses the advances in algal cultivation, genetic improvement, wastewater treatment, resource recovery, commercial operation, and technoeconomic analysis of algal biotechnology. FEATURES Discusses in detail recent developments in algae cultivation and biomass harvesting Provides an overview of genetic engineering and algal-bacteria consortia to improve productivity Presents applications of algae in the area of wastewater treatment and resource recovery Provides case studies and technoeconomic analysis to understand the algal biorefinery Shashi Kant Bhatia, PhD, is an Associate Professor in the Department of Biological Engineering, Konkuk University, Seoul, South Korea. Sanjeet Mehariya, PhD, is a Postdoctoral Researcher at the Department of Chemistry, Umeå University, Umeå, Sweden. Obulisamy Parthiba Karthikeyan, PhD, is a Research Scientist and Lecturer (Adjunct) in the Department of Civil and Environmental Engineering, South Dakota School of Mines and Technology, Rapid City, South Dakota, USA.

Author :
Publisher : Academic Press
ISBN 13 : 0123877008
Total Pages : 488 pages
Book Rating : 4.00/5 ( download)

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Download or read book Marine Medicinal Foods written by and published by Academic Press. This book was released on 2011-11-03 with total page 488 pages. Available in PDF, EPUB and Kindle. Book excerpt: This volume on medicinal foods from the sea narrates the bioactive principles of various marine floral (vertebrate and Invertebrate), faunal (Macro and Micro algal) and microbial sources. Contributions from eminent scientists worldwide explain about the latest advance implications in the development and application of marine originated functional foods, as potential pharmaceuticals and medicines for the benefit of humankind by meeting the present nutraceutical demands. The latest important information for food scientists and nutritionists Peer-reviewed articles by a panel of respected scientists The go-to series since 1948

Author : Alaa El-Din A. Bekhit
Publisher : CRC Press
ISBN 13 : 1000510719
Total Pages : 449 pages
Book Rating : 4.13/5 ( download)

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Download or read book Alternative Proteins written by Alaa El-Din A. Bekhit and published by CRC Press. This book was released on 2022-01-20 with total page 449 pages. Available in PDF, EPUB and Kindle. Book excerpt: In the last decade, there has been substantial research dedicated towards prospecting physiochemical, nutritional and health properties of novel protein sources. In addition to being driven by predictions of increased population and lack of a parallel increase in traditional protein sources, main drivers for the rise in novel proteins/ novel foods research activities is linked to significant changes in young consumers’ attitudes toward red meat consumption and their interest in new alternative protein products. Alternative Proteins: Safety and Food Security Considerations presents up-to-date information on alternative proteins from non-meat sources and examines their nutritional and functional roles as food sources and ingredients. Emphasis is placed on the safety of these novel proteins and an evaluation of their potential contribution to food security. Motivations for novel proteins and restrictions for their use are also discussed. Key Features: Explains potential improvements to alternative proteins through the employment of novel processing techniques. Contains the first review on keratin as an alternative protein source. Explores first comprehensive evaluation of the religious aspects of novel proteins. Describes methods for the detection and evaluation of health hazards. Discusses guidelines, regulatory issues and recommendations for food safety Additionally, this book covers fundamental and recent developments in the production of alternative proteins, and examines safety and consumer acceptability wherever information is available. The sources and processing options for alternative proteins and their impact on final product characteristics are also covered. A collective contribution from international researchers who are active in their field of research and have made significant contributions to the the food sciences, this book is beneficial to any researcher interested in the the food science and safety of alternative proteins.