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Marine functional food
Regular seafood consumption is associated with beneficial health effects. This book reviews the research on seafood and health, the use and quality aspects of marine lipids and seafood proteins as ingredients in functional foods and consumer acceptance of (marine) functional food. The first chapter covers novel merging areas where seafood may prevent disease and improve health such as in cognitive development, mental health, cancer, allergy and oxidative stress are highlighted. Cases where nutrients in seafood may have health protective effects such as in proteins, peptides, amino acids, selenium, chitosan, glucosamine and chondroitin sulphate are also discussed. The next chapters cover qual...
Microbial Bioprocessing of Agri-food Wastes
Food ingredients are important molecules of the most diverse chemical classes responsible for conferring nutrition, stability, color, flavor, rheological and sensorial characteristics, in addition to several other important uses in the food industry. In this way, the production routes of these ingredients have gained more and more attention from consumers and producing industries, who expect that, in addition to their technological properties, these ingredients are still obtained without synthetic means, with savings of natural resources and mainly with less environmental impact. This book is intended for bioengineers, biologists, biochemists, biotechnologists, microbiologists, food technolo...
Fatty Acids
Fatty Acids - From Biosynthesis to Human Health discusses how fatty acids are associated with various diseases and health conditions, such as cardiovascular disease, cancer, inflammation, autoimmune diseases, and metabolic disorders. Nutrition, fatty acid, and therapeutic recommendations are provided for individuals with certain diseases and health conditions and for those interested in decreasing the risk factors for chronic diseases. This book also covers biosynthesis and processing of fatty acids, which address human health and environmental concerns.
Dietary Supplements
This book is a printed edition of the Special Issue "Dietary Supplements" that was published in Nutrients
Who’s Who in Food Chemistry
This directory comprises data on more than 800 top European food scientists including their complete addresses, telephone and fax numbers, as well as such background information as fields of expertise, research topics and consulting activities. Additionally, private, governmental and official laboratories for food control have also been included, while exhaustive indexes allow easy access to all entries. The increasing demand for internationally approved professionals in all fields of food science makes this volume an invaluable source of information for the food industry, R + D institutions, consultants, private laboratories and university departments seeking cooperation and service partners or consultancy.
