Bioactive Compounds from Marine Foods
Plant and Animal Sources
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Beschreibung
Part of the IFT Press series, this book reviews the myriadpublished information on bioactive components derived from marinefoods, enabling researchers and product developers to selectappropriate functional ingredients for new products.
Chapters cover foods and food ingredients from both animal andplant marine sources, focusing on those which demonstratebiological properties and whose constituent compounds have beenisolated and identified as potentially active. This book furtheraddresses the biological activities of PUFAs (Polyunsaturated fattyacids), oils, phospholipids, proteins and peptides, fibres,carbohydrates, chitosans, vitamins and minerals, fucoxantin,polyphenols, phytosterols, taurine, amongst others. Thesecomponents, found in a variety of marine-derived foods, have beendemonstrated to have preventative properties with regard tohypertension, oxidative stress, inflammation, cardiovasculardiseases, cancer and other human diseases.Extraction methods and analysis techniques are also addressed.Intended for food scientists, food technologists and food engineersin academia, industry and government, this book reviews thesubstantial quantity of current research in this fast-moving andcommercially valuable sector of food and nutrition science.
Autor*in
Blanca Hernández-Ledesma
Themen in »Bioactive Compounds from Marine Foods«
Bioaktive Verbindungen Ernährung Food Marketing & Product Development Food Science & Technology Functional Food Functional Food, Nutraceuticals Functional Foods & Nutraceuticals Lebensmittelforschung u. -technologie Lebensmittel-Vermarktung u. -Produktentwicklung Nutrition
Stimmen zu »Bioactive Compounds from Marine Foods«
"The book, an easy and efficient read, provides anup-to-date summary of current research into marine-derivedbioactive compounds suitable for innovative functional foodproducts capable of supporting world demand. The work deserves avaluable spot in the library of students or professionals workingin the field." (Journal of Aquatic Food ProductTechnology, 25 May 2014)
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