Bioactive Compounds from Marine Foods / Institute of Food Technologists Series (PDF)
Plant and Animal Sources
(Sprache: Englisch)
Part of the IFT Press series, this book reviews the myriad
published information on bioactive components derived from marine
foods, enabling researchers and product developers to select
appropriate functional ingredients for new products.
Chapters...
published information on bioactive components derived from marine
foods, enabling researchers and product developers to select
appropriate functional ingredients for new products.
Chapters...
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Produktdetails
Produktinformationen zu „Bioactive Compounds from Marine Foods / Institute of Food Technologists Series (PDF)“
Part of the IFT Press series, this book reviews the myriad
published information on bioactive components derived from marine
foods, enabling researchers and product developers to select
appropriate functional ingredients for new products.
Chapters cover foods and food ingredients from both animal and
plant marine sources, focusing on those which demonstrate
biological properties and whose constituent compounds have been
isolated and identified as potentially active. This book further
addresses the biological activities of PUFAs (Polyunsaturated fatty
acids), oils, phospholipids, proteins and peptides, fibres,
carbohydrates, chitosans, vitamins and minerals, fucoxantin,
polyphenols, phytosterols, taurine, amongst others. These
components, found in a variety of marine-derived foods, have been
demonstrated to have preventative properties with regard to
hypertension, oxidative stress, inflammation, cardiovascular
diseases, cancer and other human diseases.
Extraction methods and analysis techniques are also addressed.
Intended for food scientists, food technologists and food engineers
in academia, industry and government, this book reviews the
substantial quantity of current research in this fast-moving and
commercially valuable sector of food and nutrition science.
published information on bioactive components derived from marine
foods, enabling researchers and product developers to select
appropriate functional ingredients for new products.
Chapters cover foods and food ingredients from both animal and
plant marine sources, focusing on those which demonstrate
biological properties and whose constituent compounds have been
isolated and identified as potentially active. This book further
addresses the biological activities of PUFAs (Polyunsaturated fatty
acids), oils, phospholipids, proteins and peptides, fibres,
carbohydrates, chitosans, vitamins and minerals, fucoxantin,
polyphenols, phytosterols, taurine, amongst others. These
components, found in a variety of marine-derived foods, have been
demonstrated to have preventative properties with regard to
hypertension, oxidative stress, inflammation, cardiovascular
diseases, cancer and other human diseases.
Extraction methods and analysis techniques are also addressed.
Intended for food scientists, food technologists and food engineers
in academia, industry and government, this book reviews the
substantial quantity of current research in this fast-moving and
commercially valuable sector of food and nutrition science.
Autoren-Porträt
About the editorsDr Blanca Hernández-Ledesma Institute of Food Science
Research (CIAL, CSIC-UAM), Madrid, Spain
Dr Miguel Herrero Institute of Food Science Research (CIAL,
CSIC-UAM), Madrid, Spain
Bibliographische Angaben
- 2013, 1. Auflage, 464 Seiten, Englisch
- Herausgegeben: Blanca Hernández-Ledesma, Miguel Herrero
- Verlag: John Wiley & Sons
- ISBN-10: 1118412869
- ISBN-13: 9781118412862
- Erscheinungsdatum: 30.09.2013
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eBook Informationen
- Dateiformat: PDF
- Grösse: 14 MB
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Sprache:
Englisch
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