Algal ingredients for health and potential for use in abatement of GHG emissions
|
|
- Hugh Christopher Wells
- 5 years ago
- Views:
Transcription
1 Algal ingredients for health and potential for use in abatement of GHG emissions Dr Maria Hayes Scientific Research Officer, Teagasc Food Research Centre, Ashtown, Dublin 15, Ireland.
2 Use of Seaweed and Microalgae as food & feed
3 Functional Health Promoting Foods?
4 Functional Health Promoting Foods? Marine Discard Added Value Seaweed and microalgae ( 12 million) Aquaculture ( 500 million PA) New and novel Ingredients for Functional Foods Market New Functional Food Products Global Functional Food Market Value to reach billion by
5 Key Areas based on Market & Scientific Opportunity
6 How does NutraMara relate to development of animal feed & mitigation of GHGs? Five requirements for rumen development: 1. Establishment of bacteria 2. Liquid 3. Outflow of material 4. Absorptive ability of the tissue 5. Substrate to allow bacterial growth, such as minerals and feed nutrients
7 NutraMara Outputs
8 Isolation and Characterisation Strategies Purification steps techniques: Gel filtration ion exchange-size exclusion chromatography RP-HPLC Antioxidant activity assays: DPPH, TBARS, metal chelating assay, hydroxyl radical scavenging activity assay, peroxide value (PV), carbonyl values (COV) assay Heart health and antimicrobial assays: agar diffusion assay, liquid growth inhibition Minimum Inhibitory Concentration (MIC), ACE-I-inhibition, renin inhibition RP-HPLC and study of the bioactivities Characterisation of active fractions: MALDI, Edman degradation, Q-TOF/MS Synthesis of the characterised peptides to confirm bioactivities
9 Generation of phlorotannin extracts In: Raw material Stabilise Extract Dry Crude sample Freeze dryer Solid-Liquid Extraction Rotary evaporator Characterise structure Purify further In vitro bioassay Enrich & Purify Q-TOF-MS Preparative HPLC Bio-assays Flash Chromatography
10 Generation of phlorotannin extracts
11 Lopes, G., Sousa, C., Silva, L. R., Pinto, E., Andrade, P. B., Bernardo, J., Mouga, T., Vanentao, P., (2012) Can phlorotannin purified extracts constitute A novel pharmacological alteranative for microbial infections with associated inflammatory conditions? PLOS ONE DOI: /journal.pone Seaweed derived Tyrosinase inhibitors Marine brown algae (Phaeophyta) accumulate phloroglucinol-based polyphenols known as phlorotannins Involved in the control of pigmentation in plants inhibition of tyrosinase Pressurised Liquid extraction method used Phloroglucinol
12 Lopes, G., Sousa, C., Silva, L. R., Pinto, E., Andrade, P. B., Bernardo, J., Mouga, T., Vanentao, P., (2012) Can phlorotannin purified extracts constitute A novel pharmacological alteranative for microbial infections with associated inflammatory conditions? PLOS ONE DOI: /journal.pone Seaweed derived Tyrosinase inhibitors Tyrosinase (EC ) is a wellknown copper containing enzyme catalyses the rate-limiting step in the biosynthesis of melanin Melanin is a natural, tyrosinasederived pigment produced by melanocytes which are controlled by the enzyme tyrosinase Tyrosinase inhibitors are used widely in dermatological treatments are applied in cosmetic treatments Melanogenesis and darkening of skin Anti-browning of mushrooms and other foods Browning of mushrooms
13 % Tyrosinase inhibition Lopes, G., Sousa, C., Silva, L. R., Pinto, E., Andrade, P. B., Bernardo, J., Mouga, T., Vanentao, P., (2012) Can phlorotannin purified extracts constitute A novel pharmacological alteranative for microbial infections with associated inflammatory conditions? PLOS ONE DOI: /journal.pone Seaweed derived tyrosinase inhibitors Purified the extracts using cellulose membrane Inhibition of mushroom tyrosinase enzyme by seaweed derived phlorotannin extracts Freeze-dried and re-tested at a concentration of 1mg/ml
14 Protein content of seaweeds Green macroalgae (10-26%) Red macroalgae (35-47%) Lectins and phycobiliproteins All essential amino acids Acidic amino acids Algal species Protein content References (% dry weight) Rhodophyta Porphyra sp. 24 (28) (25) 44 (125) 37 (126) 33 (127) 25 (128) Chondrus crispus 20 (129) Gracilaria sp 21 (130) 24 (131) (132) (133) 19 (134) 10 (135) (136) Palmaria sp. 14 (28) (30) Chlorophyta Ulva sp (25) 11 (137) 21 (138) 7 (139) 7 (140) Ulva lactuca 27 (141) 29 (125) 7-12 (142) 17 (134) 11 (135) (143) García-Vaquero, M., and Hayes, M. (2015), Red and Green Macroalgae for fish, animal feed and human functional food development. Food Reviews International, July 2015, doi: /87559/
15 Health attributes of seaweed proteins Amino acid profile Contain all the essential amino acids Protein digestibility Protein Digestibility-Corrected Amino Acid Score (PDCAAS) García-Vaquero, M., López-Alonso, M., Hayes, M. (2015) Assessment of the functional properties of protein extracted from the brown seaweed Himanthalia elongata (Linnaeus) S. F. Gray, Food Chemistry, FOOD-D
16 Directly encoded Marine Peptides Citrulline arginine found in the red algae, Chondrus crispus stable dipeptide that improves the bioavailability of the arginine by increasing skin energy levels, encouraging cell growth and metabolism, and protecting the skin. It releases arginine and citrulline, amino acids that are important sources of nitrogen and essential for protein and collagen synthesis Irish Moss Chondrus crispus
17 Bioactive peptides from Macroalgae: Heart Health Palmaria palmata (Linneaus) Weber & Mohr Formed part of a Ph.D thesis carried out by Ciarán Fitzgerald with UCL London and Teagasc- supervisor Dr Maria Hayes, Teagasc
18 Animal trials: Assessing impact of seaweed ingredients in vivo Fitzgerald, C., Aluko, R. E., Hossain, M., Rai, D. P., Hayes, M. (2014), Potential of a renin inhibitory peptide from the red seaweed Palmaria palmata as a functional food ingredient following confirmation And characterisation of a hypotensive effect in Spontaneously Hypertensive Rats. Journal of Agricultural and Food Chemistry, 62,
19 Applications : Delivery vehicles The higher the value, the more the flour absorbs water Appearance A high value corresponds to a low shelf-life of the end product General acceptability Texture A high value corresponds to high dough stability in mixing Control Hydrolysate Buckwheat Buckwheat + Hydrolysate A high value corresponds to low amylase activity Flavour A high value corresponds to high gluten resistance to heating A high value corresponds to high dough viscosity during heating
20 Dr Maria Hayes, Scientific Research Officer, Teagasc Food Research Centre, Ashtown, Dublin 15, Ireland. Thank You
Commercially viable methods of upscaling protein extraction from macroalgae
Commercially viable methods of upscaling protein extraction from macroalgae Stephen Bleakley Teagasc Food research Centre, Ashtown, Dublin 15, Ireland Supervisor: Dr. Maria Hayes Tórshavn, Faroe Islands
More informationBy-product and resource utilisation in the marine sector. Dr. Maria Hayes, TEAGASC
By-product and resource utilisation in the marine sector Dr. Maria Hayes, TEAGASC DEFINITION OF A BY-PRODUCT Waste includes products that cannot be used for feed or valueadded products but which have to
More informationProcessing of macroalgae for utilisation as a protein source in animal feed
Processing of macroalgae for utilisation as a protein source in animal feed PROMAC Final Conference Inga Marie Aasen SINTEF Industry Background In order for the seaweed farming to grow to a significant
More informationSeaweed and seaweed components as novel protein sources in animal diets
Seaweed and seaweed components as novel protein sources in animal diets EAAP 2013 Paul Bikker, Marinus van Krimpen, Arjan Palstra, Willem Brandenburg, Ana López-Contreras, Sander van den Burg Background
More informationMarine Functional Foods Research Initiative (NutraMara) Project-based Award
Marine Research Sub-Programme (NDP 2007-13) Series Marine Functional Foods Research Initiative (NutraMara) Project-based Award Lead Partner: Teagasc The Marine Institute is the national agency which has
More informationFISH BOVINE. Extraction. Purification. Raw Material
50 LAPI GELATINE 1966-2016 Collagen peptides are a versatile source of protein and an important element of healthy nutrition. Their nutritional and physiological properties promote the health of bones
More informationAntioxidants from Cereal Grain and Their Byproduct Proteins
Antioxidants from Cereal Grain and Their Byproduct Proteins Yonghui Li, Assistant Professor Petfood R&D Showcase 2018 Manhattan, KS, Oct. 10 Department of Grain Science and Industry 1 Antioxidant Classification
More informationChallenges in co-extraction of marine algal active ingredients: An exemple of co-extraction of alginates and fucoidans
Challenges in co-extraction of marine algal active ingredients: An exemple of co-extraction of alginates and fucoidans Franck Hennequart, Director Research & Innovation, ALGAIA St Lô Algaia portfolio Red
More informationAnti-diabetic effects of seaweeds: potential mechanisms. By: Z. Janahmadi
Anti-diabetic effects of seaweeds: potential mechanisms By: Z. Janahmadi Presentation outline Diabetes mellitus Marine algae *Unsaturated fatty acids *Dietary Fibers *α-glucosidase inhibitors *Glucose
More informationActive ingredients for functional ideas
Active ingredients for functional ideas FUNCTIONS / dental health vision sports bones articulations respiratory tracts Founded in 2006, IDEACTIFS provides health ingredients with a high added value to
More informationEvaluation of radical Scavenging of peptides after in vitro digests of chicken protein. Gema Nieto Martínez
Evaluation of radical Scavenging of peptides after in vitro digests of chicken protein Gema Nieto Martínez Table of contents 1 Introduction 2 Hypothesis 3 Objectives 4 Methodology 5 Results 6 Conclusion
More informationMarine By-products: Raw Material use for Functional Ingredient Development
Marine By-products: Raw Material use for Functional Ingredient Development Maria Hayes 1 & Tomas Lafarga 1 1 Food Biosciences, Teagasc Food Research Centre, Ashtown, Dublin 15 Outline Introduction Why
More informationSummary and Conclusion
Parkinson s disease is a progressive disorder of the nervous system primarily affecting the motor system of the body and is also known as Shaking palsy (Bendick, 2002). Parkinson's disease is the second
More informationEnzymatic Extraction of High-Value Ingredients From Food Waste
Dublin Institute of Technology ARROW@DIT Conference papers School of Food Science and Environmental Health 2014-02-07 Enzymatic Extraction of High-Value Ingredients From Food Waste Amit Jaiswal Dublin
More informationSeaweed based antioxidants analysis and application
Seaweed based antioxidants analysis and application Ditte B Hermund, PhD student Rósa Jónsdóttir and Hordur G Kristinsson, Matís, Iceland Charlotte Jacobsen and Kristian F Nielsen, DTU, Denmark Background
More informationUtilization of fish byproducts and preserving the positive health effects in pelagic fish products
Utilization of fish byproducts and preserving the positive health effects in pelagic fish products Revilija Mozuraityte SINTEF Fisheries and Aquaculture SINTEF Fisheries and Aquaculture SINTEF Fisheries
More informationIsolation, Purification and Molecular Weight Determination of Antihypertensive Peptides Derived from
2011, Vol. 32, No. 02 213 1,2 1 1, * 1 1 (1. 361012 2. 350002) AS.1398 (Porphyra haitanesis)ace Sephadex G-15 (RP-HPLC) (MALDI-TOF-MS) 2000D ACE IC50 0.73mg/mL Sephadex G-15 6 E IC50 0.67mg/mL E RP-HPLC
More informationYeast Essence Skin Care Actives. Yeast Essence C90 Yeast Essence E100 Yeast Essence N80 Yeast Essence Z20. Angel Yeast Co., Ltd.
Yeast Essence Skin Care Actives Yeast Essence C90 Yeast Essence E100 Yeast Essence N80 Yeast Essence Z20 Angel Yeast Co., Ltd. Yeast Essence C90 Proposed INCI name: Sodium carboxymethyl beta glucan, water
More informationPROMAC Refined products Processes and applications (WP3)
PROMAC Refined products Processes and applications (WP3) 1 Project meeting 25.4.217 Inga Marie Aasen SINTEF Materials and Chemistry Background Seaweed as a protein source for animal feed Evaluate the properties
More informationFermented food products in traditional food use and potential for use as functional foods: overcoming challenges and bottlenecks in production
Fermented foods, FINS, Novi Sad, Serbia March 21 st and 22 nd 2016 Fermented food products in traditional food use and potential for use as functional foods: overcoming challenges and bottlenecks in production
More informationCellular Fraction-Line Spirulina
Cellular Fraction-Line Spirulina activated Spirulina, in its natural form, is one of the most beneficial sources of nutrients known to mankind. Everything from vitamins (A, B1, B2, B6, E, and K), major
More informationSYNOPSIS STUDIES ON THE PREPARATION AND CHARACTERISATION OF PROTEIN HYDROLYSATES FROM GROUNDNUT AND SOYBEAN ISOLATES
1 SYNOPSIS STUDIES ON THE PREPARATION AND CHARACTERISATION OF PROTEIN HYDROLYSATES FROM GROUNDNUT AND SOYBEAN ISOLATES Proteins are important in food processing and food product development, as they are
More informationSustainable Proteins. Jo Gould Assistant Professor in Food Science
Sustainable Proteins Jo Gould Assistant Professor in Food Science joanne.gould@nottingham.ac.uk What constitutes protein? What is protein? Protein is a sequence of amino acids Indispensable amino acids
More informationPollen INTRODUCTION CHEMISTRY
Pollen INTRODUCTION Pollen is the male component (microspores) of flowering seed-producing plants. Worker bees collect pollen as a food. They agglutinate pollen using a substance they produce, thus forming
More informationHERBAL AND SEAWEED : ICE CREAM FOR THE FUTURE?
HERBAL AND SEAWEED : ICE CREAM FOR THE FUTURE? Sharifudin Md Shaarani PhD, Patricia Matanjun PhD & Nurul azah Mohd Yaakub School of Food Science and Nutrition University Malaysia Sabah Outline Introduction
More informationInsects as novel food ingredient
Insects as novel food ingredient Anne Louise Dannesboe Nielsen Team manager Food technology, DTI Insects in the food chain, Turku, 29/8-2017 Agenda About DTI food technology Insect as food Insects as ingredients
More informationExtraction of bioactive components in cultivated seaweed
Extraction of bioactive components in cultivated seaweed SIG Seaweed workshop IV 4th April 2017, Trondheim. Liv Torunn Mydland, Dept. of Animal & Aquacultural Sciences, NMBU. Norges miljø- og biovitenskapelige
More informationSkin Care Actives. Yeast Essence C90 Yeast Essence E100 Yeast Essence N80 Yeast Essence Z20. Ferment Essence FC01 Ferment Essence FG01
Skin Care Actives Yeast Essence C90 Yeast Essence E100 Yeast Essence N80 Yeast Essence Z20 Ferment Essence FC01 Ferment Essence FG01 Angel Yeast Co., Ltd. Yeast Essence C90 INCI name: Sodium carboxymethyl
More informationDietary Protein. Dr. Mark McGuire Dr. Jullie Wittman AVS Department University of Idaho
Dietary Protein Dr. Mark McGuire Dr. Jullie Wittman AVS Department University of Idaho Some slides adapted from Dairy Nutrition & Management (ANSCI 200/492), University of Illinois at Urbana-Champaign,
More informationINTRODUCTION TO GCiC
INTRODUCTION TO GCiC Contents Who are GCiC? Product Range Approach, features and benefits Who are GCiC? Incorporated on 26 March 2014. GCiC invests in: product research novel formulations registration
More informationProduct Range and Services. Extraction & Cultivation. Extract production Algae cosmetics Food supplements
Product Range and Services Extraction & Cultivation Extract production Algae cosmetics Food supplements CONTENT Contact... 4 Extraction... 6 Laboratory services... 7 Range of products... 8 Algae cosmetics...
More informationMaarten Jay van Schoonhoven 1, Dr Jintasataporn Orapint 2
EFFECT OF AN ALGAE-CLAY BASED BIOCATALYST ON THE DIGESTIVE AND GROWTH PERFORMANCE OF JUVENILE SHRIMP (LITOPENAEUS VANNAMEI) Maarten Jay van Schoonhoven 1, Dr Jintasataporn Orapint 2 1 Aquaculture BU manager,
More informationAlgae: Value added, high quality supplement. Perspective for the feed industry
Algae: Value added, high quality supplement Perspective for the feed industry Ronald de Vos PhD in Marine Biology (Univ. British Columbia, Vancouver) Remote Setting of Oyster Larvae Researcher TNO Shellfish
More informationSUPPLEMENTARY MATERIAL Antiradical and antioxidant activity of flavones from Scutellariae baicalensis radix
SUPPLEMENTARY MATERIAL Antiradical and antioxidant activity of flavones from Scutellariae baicalensis radix Dorota Woźniak A, Andrzej Dryś B, and Adam Matkowski* A A Department of Pharmaceutical Biology
More informationFor NATURALLY HEALTHY HORSES THE SCIENCE BEHIND THE RESULTS
For NATURALLY HEALTHY HORSES SCIENCE BEHIND WHAT IS IMMUN-OCEAN? ASCOPHYLLUM NODOSUM Freshly cut Ascophyllum nodosum is hand-harvested in accordance with traditional and sustainable methods that have been
More informationSpirulin BOTANY V 03-10/ ,
Spirulin BOTANY Spirulina spp. Spirulina is a blue green micro-alga. These tiny green spiral coils harvest the energy of the sun, growing a treasure of bioavailable nutrients. This first photosynthetic
More informationExtract of Ascophyllum nodosum commercial application in South African agriculture
Extract of Ascophyllum nodosum commercial application in South African agriculture MR. T E MASON MODERN TRENDS IN SOIL FERTILITY AND PLANT NUTRITION 1 Contents 1. Essential Elements for Healthy plant Growth
More informationSynergistic effects of antioxidative peptides from rice bran
Synergistic effects of antioxidative peptides from rice bran Pichamon Kiatwuthinon 1,*, Neeracha Lapanusorn 1, Anunyaporn Phungsom 1, Wirawan Tinanchai 1 1 Department of Biochemistry, Faculty of Science,
More informationß-Lactoglobulin: A Whey Protein Fraction with Enhanced Functionality
DAIRY PRODUCTS RESEARCH CENTRE MOOREPARK END OF PROJECT REPORT 2000 DPRC No. 40 ß-Lactoglobulin: A Whey Protein Fraction with Enhanced Functionality R. Mehra The aims of this research were to source and/or
More informationTannins. Anuraga Jayanegara
Tannins Anuraga Jayanegara Outline A. Introduction B. Structure C. Interaction D. Analytical methods E. Biological effects F. Treatments/processing methods A. Introduction Plant secondary compounds - Do
More informationEnzymatic Extraction of High-value Ingredients from Food Waste
Enzymatic Extraction of High-value Ingredients from Food Waste Dr. Amit Kumar Jaiswal Prof. Nissreen Abu-Ghannam School of Food Science and Environmental Health, Dublin Institute of Technology, Dublin
More informationToksikologi Pakan: Tannins
Outline Toksikologi Pakan: Tannins A. Introduction B. Structure C. Interaction D. Analytical methods E. Biological effects F. Treatments/processing methods Anuraga Jayanegara A. Introduction Plant secondary
More informationUnit C: Poultry Management. Lesson 1: Nutrients for Maintenance, Growth and Reproduction
Unit C: Poultry Management Lesson 1: Nutrients for Maintenance, Growth and Reproduction 1 1 Carbohydrates Fats Minerals Nutrients Proteins Vitamins Water Terms 2 2 I. Nutrients are the chemical substances
More informationZEEVIVO: Seaweed protein in fish feed Extraction of protein for fish feed
ZEEVIVO: Seaweed protein in fish feed Extraction of protein for fish feed Tom Wijers Researcher at University of Applied Sciences Van Hall Larenstein Extraction of protein for fish feed The ZEEVIVO project
More informationPostdoc title: LITTORALG Extraction, Purification and Analysis of active molecules from various French species of Solieriaceae and Fucaceae.
Postdoc title: LITTORALG Extraction, Purification and Analysis of active molecules from various French species of Solieriaceae and Fucaceae. Summary of the project Marine macroalgae from the French Brittany
More informationCAMPO RESEARCH PTE LTD Level 30, 6 Battery Road, Singapore Tel: (65) / 202 / Direct Fax (65) /
CAMPO RESEARCH PTE LTD Level 30, 6 Battery Road, Singapore 049909 Tel: (65) 63833203 / 202 / 63833631 Direct Fax (65) 63833632 / 63834034 Email: sales@campo-research.com Website: http///www.campo-research.com
More informationNew Zealand's Marine Resources
Extracting Health & Wealth from New Zealand's Marine Resources Bioactives Research at Cawthron Jonathan Puddick, Mike Packer, Donato Romanazzi, Matt Miller, Serean Adams THE THOMAS CAWTHRON STORY Philanthropist
More informationDelivery emulsions for omega-3 oils: Can they be used as a means to reduce lipid oxidation in foods?
Delivery emulsions for omega-3 oils: Can they be used as a means to reduce lipid oxidation in foods? Charlotte Jacobsen Research group for Bioactives analysis and application Division of Food Technology
More informationPlant Power! From traditional crops to alt proteins. Atze Jan van der Goot. Food Protein Vision, Amsterdam, 8 March 2018
Plant Power! From traditional crops to alt proteins Atze Jan van der Goot Food Protein Vision, Amsterdam, 8 March 2018 The problem: Making same food requires more recourses Tilman, PNAS 20260 (2011) Global
More informationStudy on the Preparation and Functional Properties of Rapeseed Protein
INTERNATIONAL CONFERENCE ON SUSTAINABLE AGRICULTURE, ICSA2008 Study on the Preparation and Functional Properties of Rapeseed Protein GUO Lulu1, DONG Xuyan1, MA Liang3, ZHENG Boping3, JIANG Wenlong3, WEI
More informationNature Inspired Solutions for Improving Quality and Safety of Food
Nature Inspired Solutions for Improving Quality and Safety of Food N. Nitin Departments of Food Science and Technology And Biological and Agricultural Engineering University of California-Davis Key Challenges
More informationMarine Polysaccharides
SUB Hamburg A/559610 Marine Polysaccharides Food Applications Vazhiyil Venugopal L-oC) CRC Press \V^ J Taylor &. Francis Group Boca Raton London New York CRC Press is an imprint of the Taylor & Francis
More informationN:P:K 2:3:3 N:P:K 10:6:4
N:P:K 2:3:3 & N:P:K 10:6:4 These organic fertilizers are the breakthrough results of over 40 years in biotechnological research and are being widely used in South East Asia, Australia and The Middle East.
More informationDDGS: An Evolving Commodity. Dr. Jerry Shurson University of Minnesota
DDGS: An Evolving Commodity Dr. Jerry Shurson University of Minnesota Animals Require Nutrients on a Daily Basis Feed Ingredients Supply Nutrients in Different Amounts and Forms Nutritionist s Job: Develop
More informationANTIOXIDANT ACTIVITY STABILITY TEST OF CULTURING MEDIA FROM Pleurotus ostreatus VAR. BHUTAN IN COSMETIC PRODUCTS
ANTIOXIDANT ACTIVITY STABILITY TEST OF CULTURING MEDIA FROM Pleurotus ostreatus VAR. BHUTAN IN COSMETIC PRODUCTS Patjaraporn Wongvithoonyaporn* and Apissada Techakaruha School of Cosmetic Science, Mae
More informationAn Investigation of the Bioactivity of Irish Seaweeds and Potential Applications as Nutraceuticals.
Dublin Institute of Technology ARROW@DIT Doctoral Tourism and Food 2012-6 An Investigation of the Bioactivity of Irish Seaweeds and Potential Applications as Nutraceuticals. Sabrina Cox Dublin Institute
More informationWILD PRODUCTS DETAILS Wild Water, Wild Forest and Wild Earth together represent an entire product and health philosophy.
WILD PRODUCTS DETAILS Wild Water, Wild Forest and Wild Earth together represent an entire product and health philosophy. Whole Foods are how our bodies are meant to get the raw materials to create health;
More informationDietary Protein 10/21/2010. Protein is Required for: Crude Protein Requirement. Rumen Degradable Protein (RDP)
Dietary Protein Dr. Mark McGuire VS Department University of Idaho Some slides adapted from Dairy Nutrition & Management (NSI 200/492), University of Illinois at Urbana-hampaign, Dr. Mike Hutjens & Jimmy
More informationWhat is shelf life extension?
Pushing the Boundaries of Freshness Through Hurdle Technology David Guilley Guilfoyle Group Manager, Bakery/Fats & Oils DuPont Nutrition & Health What is shelf life extension? Shelf life extension is the
More informationWHY NEO LIFE FOR MY LIFE
WHY NEO LIFE FOR MY LIFE (1) Provitality pack contains (52) of the (59) nutrient families. (2) Tre en en is the most (IMPORTANT) nutrient for cellular health. (3) The (ONE) (PHYTOSTEROL) and (TWO) (PHYTOLIPIDS)
More informationSafety Assessment of Ecklonia cava phlorotannins (SeaPolynol ) Regulation (EC) No. 258/97
Safety Assessment of Ecklonia cava phlorotannins (SeaPolynol ) Regulation (EC) No. 258/97 Name of Applicant: Botamedi Inc., Korea Contact person: Liza Van den Eede, Pen & Tec Consulting GmbH Novel Food
More informationp.0 A new dimension in sustainable feed ingredients and sea lice treatment
p.0 A new dimension in sustainable feed ingredients and sea lice treatment October 2014 Salmon: a sustainable and organic alternative p.1 Key benefits Tested in trials and commercial farms Improves general
More informationSeaweed Kappaphycus Extract Proliferation in Mesenchymal Stem Cells and Bread as its Delivery Vehicle
International Journal of Current Microbiology and Applied Sciences ISSN: 2319-7706 Volume 6 Number 8 (2017) pp. 3717-3722 Journal homepage: http://www.ijcmas.com Original Research Article https://doi.org/10.20546/ijcmas.2017.608.449
More informationUGRC 145: FOOD AND NUTRITION IN EVERYDAY LIFE
UGRC 145: FOOD AND NUTRITION IN EVERYDAY LIFE SESSION 13 - TRADITIONAL FOOD PROCESSING Lecturer: PROF. MATILDA STEINER-ASIEDU, SBS, CBAS; University of Ghana, Email: tillysteiner@gmail.com College of Education
More informationImprovement of enzymatic hydrolysis of a marine macro-alga by dilute acid hydrolysis pretreatment
Improvement of enzymatic hydrolysis of a marine macro-alga by dilute acid hydrolysis pretreatment Parviz Yazdani 1*, Keikhosro Karimi 1,2, Mohammad J. Taherzadeh 2 1 Department of Chemical Engineering,
More informationLECTURE 10. PACKAGING TECHNOLOGY
LECTURE 10. PACKAGING TECHNOLOGY The increasing demand for fresh and quality packaged food, consumer convenience and manufacturers concern for longer shelf life of the food products is driving the market
More informationFAUNA MARIN REBIOTIC. 100% NATURAL. A clean aquarium made possible!
A clean aquarium made possible! A clean aquarium made possible! Our continued research in the area of bacterial biotechnology has allowed us to better understand the aquarium s recovery process after experiencing
More informationEnhancing Bioavailability of Nutrients
Round Table Enhancing Bioavailability of Nutrients Yrjö H. Roos 1 April 2013 ESPCA/São Paulo School of Advanced Science Advances in Molecular Structuring of Food Materials Faculty of Animal Science and
More informationCONSIDERATIONS IN PROTEIN INGREDIENT USE: THE IMPACT OF PROCESSING AND MOLECULAR INTERACTIONS
CONSIDERATIONS IN PROTEIN INGREDIENT USE: THE IMPACT OF PROCESSING AND MOLECULAR INTERACTIONS Baraem (Pam) Ismail Associate Professor Department of Food Science and Nutrition University of Minnesota May
More informationMaria Zakharova, Isabelle Gendron-Lemieux, Juliette Garcia, Éric Tamigneaux and Alain Tremblay. Nordic Seaweed Conference 2018 October 10,
Extraction of value-added compounds from Saccharina longicruris and portrait of their biological properties Innovation and entrepreneurship in Quebec, Canada Maria Zakharova, Isabelle Gendron-Lemieux,
More informationClean Label Solutions to Controlling Lipid Oxidation
Clean Label Solutions to Controlling Lipid Oxidation Eric A Decker Department of Food Science University of Massachusetts, Amherst, USA March 27-28, 2018 Itasca, Illinois, USA Why is Oxidation Important?
More informationAPPLICATION OF SUPERCRITICAL FLUIDS FOR POLYPHENOLIC COMPOUNDS EXTRACTION FROM EXHAUSTED OLIVE POMACE
Processes APPLICATION OF SUPERCRITICAL FLUIDS FOR POLYPHENOLIC COMPOUNDS EXTRACTION FROM EXHAUSTED OLIVE POMACE Ashley Sthefanía Caballero 1, Juan Miguel Romero-García 2, Eulogio Castro 2, Carlos Ariel
More informationPost Graduate template
Post Graduate template Please fill in the information for the headings below. Only once you have all the information, please send to Ngwenyaa2@ukzn.ac.za Please fill in details below: Brief Description
More informationISSN Volume 1 (2015) The 1st International Symposium on Aquatic Product Processing 2013
ISSN 2413-0877 Volume 1 (2015) The 1st International Symposium on Aquatic Product Processing 2013 PHYSIC AND CHEMICAL CHARACTERISTICS OF NATA DE SEAWEED FROM Eucheuma cottonii and Gracilaria sp. Max R.
More informationDaebong LS Co., Ltd. Nov. 2017
Daebong LS Co., Ltd. Nov. 2017 Jeju N Propolis Extrct AO(H) Active solution for microbial for oral care & wound healing for skin care CONTENTS 1 2 3 4 KEY POINT GENERAL INFORMATION JEJU PROPOLIS SPECIFICATION
More informationLIMU ORIGINAL. The innovative product that started it all. The premium seaweed blend. Product Facts: Nutrition, Benefits & FAQs
The innovative product that started it all. LIMU ORIGINAL Nutrition, Benefits & FAQs Product Facts: The premium seaweed blend. Bursting with an advanced, all-natural blend of essential vitamins and nutrients,
More informationGENERAL GUIDELINES FOR THE UTILIZATION OF VEGETABLE PROTEIN PRODUCTS (VPP) IN FOODS
1 CAC/GL 4-1989 GENERAL GUIDELINES FOR THE UTILIZATION OF VEGETABLE PROTEIN PRODUCTS (VPP) IN FOODS CAC/GL 4-1989 1. PURPOSE To provide guidance for the safe and suitable use of vegetable protein products
More informationginseng & Bioconversion
ginseng & Bioconversion Bio 1 Bio INCI Name : LACTOBACILLUS/GINSENG ROOT FERMENT FILTRATE CFDA: 乳酸杆菌 / 人参根发酵产物滤液 Concept : AntiAging & Brightening 2 Contents Bio A. Gold Ginseng B. Bioconversion C. AntiAging
More informationProteins. Amino acids, structure and function. The Nobel Prize in Chemistry 2012 Robert J. Lefkowitz Brian K. Kobilka
Proteins Amino acids, structure and function The Nobel Prize in Chemistry 2012 Robert J. Lefkowitz Brian K. Kobilka O O HO N N HN OH Ser65-Tyr66-Gly67 The Nobel prize in chemistry 2008 Osamu Shimomura,
More informationDietary Fibre for a Healthy Diet
Dietary Fibre for a Healthy Diet Herbacel Classic Herbacel Classic Plus Herbacel AQ Plus Herbapekt LV Before the industrial revolution the main function of food was to serve as man s primary source of
More informationNon-fuel Products from Algae An Overview
List of Contents Non-fuel Products from Algae An Overview Introduction Non-fuel Products from Algae o Pharmaceuticals & Nutraceuticals o Food & Feed o Specialty Chemicals o Personal Care Products o Natural
More informationFish proteins and peptide products. Processing methods, quality and functional properties
Fish proteins and peptide products. Processing methods, quality and functional properties Gudjon Thorkelsson Hordur G. Kristinsson -workshop Seafood and health (ingredients) What is the full story for
More informationA Study on the antioxidation effects and radiation damage tolerance by Lettuce cultivated with EMX. Etsuji Ueda and Teruo Higa
A Study on the antioxidation effects and radiation damage tolerance by Lettuce cultivated with EMX Etsuji Ueda and Teruo Higa College of Agriculture, University of the Ryukyus, Japan Introduction EM-X,
More informationAntimicrobial, Antioxidant and Free Radical- Scavenging Capacity of Brown Seaweed Himanthalia Elongata from Western Coast of Ireland
Dublin Institute of Technology ARROW@DIT Articles School of Food Science and Environmental Health 0 Antimicrobial, Antioxidant and Free Radical- Scavenging Capacity of Brown Seaweed Himanthalia Elongata
More informationThere are two groups of minerals: Major salt components: K, Na, Ca, Mg, Cl -, sulfate, phosphate, and HCO
MINERALS INTRODUCTION 90 elements in the earth s s crust, 25 are known to be essential to life, they are present in living cells, including in food. Food contains additional, non-essential elements. Some
More informationWARM-UP. Grab a. Write down anything written in RED. Milk 4/18/2011. Student Learning Objectives. Terms. Student Learning Objectives
Grab a WARM-UP Sheet Question: Milk Processing Using what we ve talked about in class, along with what you may know outside of class, brainstorm what kinds of processes raw milk goes through before it
More informationINNOVATIVE ALGAE BASED SOLUTIONS. Danièle MARZIN Marketing & Innovation Director Olmix Group
INNOVATIVE ALGAE BASED SOLUTIONS Danièle MARZIN Marketing & Innovation Director Olmix Group Agenda I. OLMIX Vision II. ALGAE - Introduction III. MACROALGAE Innovative molecules IV. MACROALGAE in Brittany
More informationAPPLICATION OF CAROTENOIDS WITH SPECIAL REFERENCE TO MICROALGAE
APPLICATION OF CAROTENOIDS WITH SPECIAL REFERENCE TO MICROALGAE Dr. Ranga Rao Ambati Assistant Research Professor Department of Science and Technology Beijing Normal University-Hong Kong Baptist University
More informationIntroduction to CyberColloids Seaweed Research
Introduction to CyberColloids Seaweed Research April 2016 CyberColloids Ltd, Unit 4A Site 13, Carrigaline Industrial Estate, Carrigaline, County Cork, Ireland. tel: +353-21-4375773 www.cybercolloids.net
More informationPRO G max Probiotic fermented soybean meal Benefits of PRO G max
PRO G max Probiotic fermented soybean meal Benefits of PRO G max Probiotic bacteria > 10 10 CFU/kg High protein with low molecular weight protein approaching small peptides enhancing digestion and absorption
More informationGlycinates Animal Nutrition G-ENL/MT, G-ENL/MP
Glycinates Animal Nutrition G-ENL/MT, G-ENL/MP Lampertheim, 02.12.2013 1 Introduction 2 Product offer 3 Value 4 Product portfolio 5 Dosage recommendation 6 Backup: - Animal trial data - Packaging and Labelling
More informationOverview of Nutritional Characteristics of DDGS in Aquaculture Feeds. Dr. Jerry Shurson Department of Animal Science University of Minnesota
Overview of Nutritional Characteristics of DDGS in Aquaculture Feeds Dr. Jerry Shurson Department of Animal Science University of Minnesota What is DDGS? 27.6 Distillers Dried Grains with Solubles is the
More informationBOOSTER OF ENZYMATIC ACTIVITY IMPROVED USE OF INGESTED NUTRIENTS
BOOSTER OF ENZYMATIC ACTIVITY IMPROVED USE OF INGESTED NUTRIENTS SEEKING PERFORMANCE Meat, eggs and milk producers margin is considerably dependant upon feed efficency. Investing in feed efficiency improvement
More informationGraham O Neill School of Agriculture, Food Science and Veterinary Medicine, UCD Dublin, Belfield, Dublin 4, Ireland Food For Health Ireland
Graham O Neill School of Agriculture, Food Science and Veterinary Medicine, UCD Dublin, Belfield, Dublin 4, Ireland Food For Health Ireland Encapsulation of amino acids and peptides to target their delivery
More informationSun dried mushroom powder, Vitamin D, Cookies.
Research Paper Home Science Deveolpment of A Product Rich in Vitamin D Prepared From Mushroom Powder Pratima Bodh Mahak Sharma Lakhvinder Kaur ABSTRACT MSc. Student, Department of Nutrition and Dietetics,
More informationPh.D. Thesis Inhibition of carbonhydrate cleaving enzymes in STZ induced diabetes mellitus model
Ph.D. Thesis Inhibition of carbonhydrate cleaving enzymes in STZ induced diabetes mellitus model István Gábor Takács Ph.D. School of Biology Supervisors Dr. Anikó Pósa Dr. András Szekeres DEPARTMENT OF
More informationPaper No.: 13 Paper Title: Food Additives Module 2. Functional Classification of Food Additives
Paper No.: 13 Paper Title: Food Additives Module 2. Functional Classification of Food Additives 2.1 Introduction According to the Food Protection Committee of the Food and Nutrition Board, food additives
More informationALGAE AS PRODUCTION SYSTEMS OF BIOACTIVE COMPOUNDS. Dr. Izabela Michalak
POLAND High value products from algae workshop Nottingham, 1 st November 2016 ALGAE AS PRODUCTION SYSTEMS OF BIOACTIVE COMPOUNDS Dr. Izabela Michalak PROJECTS CONCERNING ALGAE MNiSW R05 014 01 MNiSW N
More informationNatalie Heffernan. A Thesis Presented in Fulfilment of the Requirement for the Degree of Doctor of Philosophy
Extraction, characterization and seasonal variation of bioactive compounds (polyphenols, carotenoids and polysaccharides) from Irish origin macroalgae with potential for inclusion in functional food products.
More information