Edible algae, including seaweeds, are a source of functional food, dietary supplements, metabolites and bioactive compounds. Algal-based functional foods have potential health benefits, and their commercial value depends on their applications in the food and nutraceutical industries. This book covers several aspects of algal based functional foods. It informs the reader about algal cultivation techniques, environmental impact, habitat, nutraceutical potential, extraction of bioactive metabolites, functional-food composition, bio-prospection, culture-induced nutraceutical compounds, algae-based bio-packaging, algal-biorefinery, toxicity, trends and future prospects. The editors present the topics in a research-oriented format while citing scholarly references. This book is a comprehensive resource for anyone interested in the nutritional benefits and industrial utilization of algae as a sustainable food source.

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.

This reference highlights the significance of marine ecosystems, encompassing seaweed beds, seagrasses, coral reefs, mangroves, estuaries, and protected areas, as a remarkable gateway to overcoming healthcare challenges and unlocking a rich trove of bioactive compounds for drug discovery. One of the key highlights of this book is its exploration of the development of marine bio-drugs, a field that demands collaboration among scientists from both academic and industrial fronts. The editors also include a prospective review on marine environments, emphasizing the necessity for big data, collective knowledge sharing, financial support, and streamlined administrative processes, all of which contribute to enhancing innovation in the drug discovery process. Another feature includes reference lists that allow researchers to explore topics of interest in depth. With twelve comprehensive chapters, this book extensively covers marine ecosystem biodiversity, productivity, protected areas, and the intricate interplay of biotic and abiotic factors that shape these ecosystems. Readers will learn about important bioactive compounds within marine organisms and how to use this knowledge to outline a strategy for bio-drug discovery. The book caters to a diverse audience of researchers, students, ecologists, microbiologists, pharmacologists, and biotechnologists who are engaged in studying the dynamic components of marine environments. By providing the latest insights and strategies in the realm of bio-drug discovery from marine resources, this book serves as an invaluable resource for scholars and professionals seeking to tap into the potential of these unique ecosystems.

This book explores the growing field of bio-design through interdisciplinary creative practice. The volume illustrates a range of experimental working techniques while offering a foundational understanding of lab practice principles. The book highlights the myriad of opportunities presented by microorganisms that have reshaped the planet and made it habitable. The book provides an account of the creation of living materials from the point of view of an architectural design practitioner. The transition from traditional design practice to laboratory investigation is captured, highlighting strategies of creating partnerships across a range of fields. The book demonstrates laboratory methods and ways of investigating the development of living materials and celebrates the growing body of practitioners, scientists, activists and anthropologists who are reimagining new strategies for addressing contemporary environmental challenges. Designer's Guide to Lab Practice looks at ways in which integrating living components with needs of their own would not only help offset the environmental impact that we have on our planet but could also create a closer relationship with nature. It is a working manual as well as a guide to emerging practitioners seeking to transition into a field that is yet to be defined and that offers the promise of a new era of human habitat making as a direct response to the looming ecological crisis.

Current Advances for Development of Functional Foods Modulating Inflammation and Oxidative Stress presents the nutritional and technological aspects related to the development of functional foods with anti-inflammatory and antioxidant effects. Specifically, analytical approaches for the characterization of anti-inflammatory and antioxidant properties of healthy foods and functional constituents, as well as technological strategies for the extraction of compounds and fractions from raw materials to produce anti-inflammatory and antioxidant ingredients are addressed. In addition, the molecular mechanisms by which foods and their components can modulate inflammation and their oxidative stress effects on disease prevention are explored. Finally, clinical research addressing nutritional needs in pathological subjects with inflammatory diseases are considered. - Covers methods of analysis and extraction of anti-inflammatory and antioxidant compounds - Offers an overview of the main anti-inflammatory and antioxidant compounds in foods - Provides a guide on the mechanisms of action and health benefits of anti-inflammatory and antioxidant dietary bioactives