Bioactive Compounds from Marine Foods: Plant and Animal Sources
An IFT Press Book
This book reviews existing published information regarding bioactive compounds derived from marine foods. Its intention is to enable researchers and product developers to choose appropriate functional ingredients for new products, and it discusses ingredients derived from both plant and animal sources. These compounds—which are defined as those that have been identified, isolated, and characterized as being potentially active against various degenerative diseases such as inflammation, hypertension, and cancer—include polyunsaturated fatty acids, phospholipids, proteins and peptides, and vitamins and minerals. The chapters are organized around these bioactive compounds, though discussions about some specific food sources that are responsible for multiple compounds are presented together. The book also examines extraction methods and analysis techniques.
- Blanca Hernandez-Ledesma (Editor), Miguel Herrero (Editor)
- ISBN: 978-1-118-41284-8
- 464 pages
- December 2013, Wiley-Blackwell
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