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Marine Polysaccharides
Food Applications
by Vazhiyil Venugopal

Marine Polysaccharides: Food Applications covers the food applications of marine polysaccharides from such diverse sources as fishery products, seaweeds, microalgae, microorganisms, and corals, and shows how these resources can be developed.


  • Consolidates information on marine sourced polysaccharides in one practical publication
  • Discusses food applications of polysaccharides of marine origin
  • Explains functional roles of marine polysaccharides such as texturizers, fiber, and antioxidants
  • Provides information on the isolation of the polysaccharide and its properties
  • Examines in detail the food applications of chitosan, chitin, and their derivatives as well as macro algae such as seaweeds and microalgae

Marine Polysaccharides: Food Applications discusses the isolation of polysaccharides from marine sources and their properties, particularly those important from a food technology point of view. It then focuses on the actual food applications of these compounds and concludes with a brief examination of biomedical applications.

Additionally, this book covers the general functional properties of polysaccharides, including their structure; their hydration, gelation, emulsification, and rheological properties; and interactions among themselves and with other food components such as proteins that are relevant to food processing. It also explores the isolation and food-related properties of various marine polysaccharides, use of these polysaccharides in food product and biopackaging, recent developments in composite films and nanotechnology, and safety and regulatory issues.


Section 1: Isolation and Properties of Marine Polysaccharides

1. Polysaccharides: Their Characteristics and Marine Sources

  • Carbohydrates
  • Polysaccharides
  • Marine Sources of Polysaccharides

2. Functional Properties Relevant to Food Product Development

  • Major Functions of Polysaccharides in a Food System
  • Food Texture
  • Interactions of Polysaccharides with Food Components
  • Major Food Applications of Polysaccharides
  • Factors to Be Considered When Using Polysaccharides in Food Systems
  • Commercial Status of Food Polysaccharides as Additives

3. Crustacean Polysaccharides: Chitin and Chitosan

  • Crustacean Processing Wastes as Source of Chitin
  • Isolation of Chitin
  • Chitosan

4. Polysaccharides from Seaweed and Microalgae

  • Seaweed Species Important as Food
  • Seaweed Polysaccharides
  • Agar
  • Alginate
  • Carrageenans
  • Other Seaweed Hydrocolloids
  • Polysaccharides from Microalgae

5.Extracellular Polysaccharides from Marine Microorganisms

  • Functions of Exopolysaccharides in Microbial Cells
  • Examples of Exopolysaccharides Produced by Microorganisms from Non-Marine Sources
  • Fermentation of Microorganisms for Exopolysaccharides
  • Characteristics of Some Typical Commercial Microbial Exopolysaccharides
  • Exopolysaccharides from Marine Microorganisms
  • Marine Biotechnology

Section 2: Food Applications

6. Crustacean Polysaccharides: Food Applications

  • Properties Important to Food Applications
  • Food Applications of Chitin and Chitosan
  • Glucosamine
  • Commercial Aspects

7. Seaweed, Microalgae, and Their Polysaccharides: Food Applications

  • Functional Value of Seaweed as Dietary Supplement
  • Agar
  • Alginic Acid and Alginates
  • Carrageenan
  • Furcellaran
  • Fucoidan and Laminarin
  • Ulvan
  • Floridean Starch from Red Seaweed
  • Microalgae
  • Commercial Aspects

8. Extracellular Polysaccharides from Non-Marine and Marine Microorganisms: Food Applications

  • Functional Properties of Exopolysaccharides Influencing Their Uses in Food
  • Food Applications for Non-Marine Exopolysaccharides
  • Microbial Emulsifiers
  • Exopolysaccharides from Marine Organisms
  • Comparison of Marine Exopolysaccharides and Commercial Polysaccharides
  • Food Applications of Marine Exopolysaccharides
  • Commercial Status

9. Edible Films and Carrier Matrices from Marine Polysaccharides

  • Advantages of Polysaccharides as Packaging Material
  • Some Recent Concepts and Techniques
  • Edible Films
  • Edible, Biodegradable Films from Marine Polysaccharides
  • Chitosan
  • Alginate
  • Carrageenan
  • Agar
  • Microbial Polysaccharides
  • Marine Polysaccharides as Encapsulation Matrices
  • Multicomponent Edible Films
  • Nanotechnology

10. Safety and Regulatory Aspects

  • Safety of Food Additives
  • Regulation of Food Additives
  • Polysaccharides
  • Marine Polysaccharides
  • Regulatory Aspects of Polysaccharide-Based Edible Films
  • Commercial Status

Section 3: Biomedical Applications

11. Biomedical Applications of Marine Polysaccharides: An Overview

  • Marine Polysaccharides for Biomedical Applications
  • Seaweed and Seaweed Polysaccharides
  • Potentials of Nanotechnology
  • Commercial Aspects


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Marine Polysaccharides
Food Applications
by Vazhiyil Venugopal

2011 • 396 pages • $168.95 + shipping
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