Literature Review For Food

Modern day farming has transformed from the farming process of last century. Instead of farmers producing for their families, farmers are now similar to input/output managers supplying massive manufacturers that feed the country.

Stamets introduces many facts and ideas on how mushrooms are great sources for providing nutrition, rich in vitamins and minerals that some other ordinary foods may lack. Stamets’ overall message on mushrooms’ benefits is that they are now recognized as “food rich in nutrition” and that “doctors worldwide are recognizing that mushrooms are a medicinal food.” This idea really has an impact on the reader’s already-existing opinion on mushrooms and shifts it towards an agreement that mushrooms should be utilized

Throughout time, humans have pushed forward in every aspect in life in order to improve their living standards, wealth and most importantly the agricultural sector which is the base of every human race. Food is the basic requirement for any individual to stay alive and healthy. In an article by Tamsin McMahon, she states that over the past 60 years, the world population has grown from 2.5 billion to 7 billion while world hunger dropped from 40% down to 15% (McMahon T., July 2012). This shows that our agricultural advances through technology have helped control world hunger and decrease it by more than half, but this is a short-term solution if we want to consider the future generations that depend on our current actions toward the three main pillars of agriculture which are: Health and nutrition, Economy and sustainability all while considering the local small farms and corporate farms.

The main point from this report by Author Robert Keiner is the regard to food policy debates. The Author is a free lance writer in Vermont who has an M.A. in Asian studies, and seems reliable due to him using more than one point of view and not just his own. The Authors audience is probably people who look at unhealthy food as a problem in the world, and agree that healthy food is a better choice. This report is just another explanation on why unhealthy foods can be bad for you, but it was explained very thoroughly with a lot of helpful information. The graphs and maps shown on the report are very useful for my research because it shows information about how much organic food, and fast food people consume. This resource was found using the online Rio Salado Library on CQ researcher.

Spirulina is a cyanobacteria or algae plant that grows in the water and often times, it is categorized as an herb, however, it should not be. It is a bacteria which lives due to the fact it produces its own food and

The crude protein extraction of E. huxleyi cells that were either grown in 23℃ or 18℃, was prepared by grinding the cells in liquid nitrogen until it was fine powder. The protein extract was denatured and solubilized by adding 800 μL of an extraction buffer (30mM Tris-HCl, 7 M urea, 2 M thriourea, and 4% CHAPS), 8 μL of a protease inhibitor cocktail, 16 μL of B-mercaptoethanol, and shaking it for half an hour at room temperature. This process was done in order for no contamination to occur because, this algae’s electrophoretic separation of proteins concentrations is low.   Then the extract was transferred to a 1.5 ml microfuge tube and it was centrifuged for 30 minutes at 15,000 xg at 4 °C. The liquid portion of the extract was transferred

Most of the microalgal species, the main chemical component is protein with lower amount of carbohydrate and lipid. Lower percentage of protein is observed when cells were cultured at the highest temperature. The optimum temperature range for the protein production in the Australian species was 27-300C. Isochrysis sp. had higher protein content when cultured at 25-270C. There is no apparent change of percentage of protein with the growth

Phaseolus vulgaris L., one of the varieties of the Vigna species, also known as green beans possess many health benefits and is also an alkaline vegetable which can be good for those people who are acidic. Its cardiovascular and antioxidant properties helps prevent oxidations of cholesterol which if not prevented will stick up and build up in blood vessel walls where and will then result to blockage of arteries leading to heart attack or worse, stroke. This beans can also help promote healthy colon by binding first to the cancer-causing toxins and promote their removal before they can produce harm to the colon cells. Moreover, this vegetable has the ability to prevent DNA damage and it is also beneficial to those who have arthritis, asthma

During the 1970s, spirulina has become popular in many countries as a health food or nutritional supplement. Spirulina is naturally low in calories, contains many nutrients in very small volumes.

great for that as it is rich in amino acids, vitamin C, and vitamin B. It is also known

Spirulina is an extremely nutritious blue-green algae that is gaining popularity in health food stores of late.

Algae is considered to be one of the stable, traditional food for people in Mexico (Spirulina platensis) and for people in Chad (Spirulina maxima) (Kuhad et al. 1997). Spirulina is one of the cheapest sources of protein and essential vitamins(Babu and Rajasekaran 1991). It is also rich in ß-carotene and dietary gamma- linolenic acid (GLA) (Chronakis and Madsen 2011). Spirulina is declared as a GRAS (Generally Recognized as Safe) by the FDA (Food and Drug Administration) (FDA, 2003). Spirulina is produced extensively around different parts of the world (3000 tons/year) and used in food and animal feed(Gouveia et al. 2008).

Figure 1 is a schematic representation of the algal biofuel value chain stages, starting with the selection of microalgae species depending on local specific conditions, and the design and implementation of cultivation system for microalgae growth. Then, it follows the biomass harvesting, processing and oil extraction to supply the biodiesel production unit.

OPTIMIZATION AND CHARACTERIZATION OF EXOPOLYSACCHARIDES FROM PLEUROTUS SALMONEO-STRAMINEUS AND ITS POSSIBLE APPLICATION ABSTRACT: The present study revealed that the cultivation of Pleurotus salmoneo-stramineus on glucose yeast peptone medium at initial pH 6, sucrose and yeast peptone powder were used as sole carbon and nitrogen sources at 25°C under submerged incubation enhanced EPS production. Also, data indicated that the addition of palmitic acid at concentration 0.2% was the best stimulator for EPS production, where 1.278 mg/ml was obtained of EPS dry weight from experiments. HPLC analysis explained that exopolysaccharides is composing of glucose, galactose, fructose, mannose, arabinose and xylose at concentration 186.26, 4.765, 0.398, 154.78, 0.105, and 0.178 mg/gm, respectively.1HNMR confirmed presence of α and β glycosidic linkages. EPS showed antioxidant activity 23.3% (25 mg/ml) and have antitumor activity against colon cancer cell DLD- 1 where it inhibited tumour cell by 45%.

In nature, chitin occurs in an ordered crystalline microfibrils which is a form of structural component found within the exoskeleton of arthropods or within the cell walls of microbes such as fungi and yeast (Rinaudo 2006). Although these are the main sources of chitin, there are several other plants and animal within the lower kingdoms which consists chitin that requires it for strength and reinforcement (Rinaudo 2006). However, the main sources of chitin and its derivatives such a chitosan, until now have been crabs and shrimp shells available as a