- Артикул:00-01106256
- Автор: Luten J. B.
- ISBN: 978-90-8686-078-4
- Обложка: Мягкая обложка
- Город: Netherlands
- Страниц: 176
- Год: 2009
- Вес: 441 г
Развернуть ▼
Издание на английском языке
The book explores the importance of seafood in the culture and economy of the Nordic countries, emphasizing their role in nutrition and public health. It is based on the results of the Northern Functional Food Network from the Sea (MARIFUNC) project, which brings together research institutes, universities and private companies from five Nordic countries. The book examines new opportunities in the functional food market, as well as challenges related to the documentation of beneficial properties and consumer confidence. The authors share their knowledge about how seafood can promote health and how innovations in this area can create new products and market opportunities. The book is aimed at a wide audience, including students, scientists and specialists in the food industry, and contains the results of the work of more than 20 experts.
Contents
Foreword
Preface
Seafood and health: what is the full story?
Ingrid Undeland, Helen Lindqvist, Yun Chen-Yun, Eva Falch, Alfonso Ramel,
Marie Cooper, Asbj0rn Gildberg, Joop Luten, Even Stenberg, Henrik Hauch Nielsen and Edel Elvevoll
1. General introduction
2. Consumption of whole fish muscle
2.1 CVD and metabolic syndrome related diseases
2.2 Cancer
2.3 Inflammatory diseases
2.4 Brain
3. Consumption of seafood-derived lipid soluble compounds
3.1 LC n-3 PUFA ('omega-3 fatty acids')
3.2 Marine phospholipids
3.3 Vitamin D
4. Consumption of seafood-derived proteins, peptides, free amino acids and trace elements
4.1 Introduction
4.2 Fish proteins
4.3 Fish peptides and hydrolysates
4.4 Selected amino acids in fish
4.5 Selenium (Se)
5. Consumption of compounds achieved by seafood by-product utilisation and food fortification
5.1 Introduction
5.2 Chitosan and glucosamine
5.3 Chondroitin sulphate
5.4 LC n-3 PUFA fortification
6. Potential risks associated with fish consumption - what are they?
6.1 Introduction
6.2 Methylmercury
6.3 Persistent organic pollutants (POPs): dioxins and polychlorinated biphenyls (PCBs)
6.4 Risks and benefits of seafood
7. Conclusions and future recommendations
References
Processing of marine lipids and factors affecting their quality when used for functional foods
Charlotte Jacobsen, Turid Rustad, Nina Skall Nielsen, Eva Falch, Stig Jansson and
Ivar Storr0
1. General introduction
2. Quality parameters
3. Factors important for raw material quality
3.1 Environment
3.2 Species and seasonal variations
3.3 Lipid oxidation in raw material
3.4 Lipolytic activity
4. Processing of marine lipids
4.1 Fish meal processing
4.2 Refining of crude fish oil
5. Optimising oxidative stability of bulk oil and omega-3 enriched products
5.1 Oil quality
5.2 Metal ions
5.3 Oxygen
5.4 Temperature
5.5 Other lipid compounds
5.6 Processing conditions of food production
5.7 Endogenous antioxidants
5.8 Emulsifiers and composition of oil-water interface
5.9 Packaging
6. Effect of antioxidants in bulk oil
6.1 Effect of antioxidants (synthetic and natural)
6.2 Stability of the commonly used antioxidants during processing
6.3 Efficient analytical methods
7. Effect of antioxidants in omega-3 PUFA enriched products
7.1 Emulsions versus bulk oil
7.2 Antioxidant partitioning
7.3 Other factors affecting antioxidant efficacy
8. Examples on applications
9. Conclusions
References
Fish proteins and peptide products: processing methods, quality and functional properties
Gudjon Thorkelsson, Rasa Slizyte, Asbjarn Gildberg and Hordur G. Kristinsson
1. Introduction
2. Sources of raw material
3. Microbiology of raw material for fish protein and peptide processing
3.1 Chilling, handling and spoilage
3.2 Microbial criteria for raw material, processes and ready products
4. Factors affecting quality of raw materials
4.1 Protein oxidation and interactions with lipids
4.2 Other post mortem biochemical changes in fish
5. Fish protein processing methods
5.1 Surimi vs. pH shift
5.2 Fish protein hydrolysates
5.3 Fish sauce
6. Isolation, purification and cleaning methods
6.1 Filtration
6.2 Chromatography
7. Functional properties of marine proteins and peptides
8. Influence of process parameters on the bioactive, nutritional and sensory properties
8.1 Bioactive properties
8.2 Nutritional properties
8.3 Sensory properties
8.4 Non-proper compounds
9. Fish protein and peptide products on the market
10. Conclusions
References
Probiotics and seafood
bukasz Grzeskowiak, Jaakko Korpela and Seppo Salminen
1. General health effects from probiotics
1.1 How to define probiotics?
1.2 Documented and proposed health effects of probiotics
2. Probiotic bacteria in seafoods
References
Consumer acceptance of (marine) functional food
Pirjo Honkanen
1. Introduction
2. Attitudes
2.1 Attitudes towards marine functional foods
3. Knowledge/awareness
4. Health claims: types and consumer trust
4.1 Studies on health claims
5. Carrier products
5.1 Perceived healthiness and naturalness
5.2 Hedonic aspects
5.3 Price
6. Demographic and cross-cultural differences in attitudes/acceptance of functional foods
7. Concluding remarks and need for further research
References
Commercialising healthy nutrition: challenges for SMEs
Patricia Wiklund
1. Introduction
2. The market of healthy nutrition
3. Purpose and methodology
4. Results
4.1 Who are the SMEs?
4.2 SMEs' viewpoints on health
4.3 Entrepreneurial attitude
5. Product development race
6. Commercialization drivers and hurdles
7. Marketing, branding and communication
8. Discussion
9. Implications for SMEs commercialising marine-based healthy products
10. Conclusions
References
Keyword index
Рекомендуем
