Algae for food : cultivation, processing and nutritional benefits
Author(s)
Bibliographic Information
Algae for food : cultivation, processing and nutritional benefits
CRC Press, 2022
- : hbk.
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Note
Includes bibliographical references and index
Description and Table of Contents
Description
1.Covers important fields of algae right from biomass production to genetic engineering aspects of algae.
2.Useful for people doing research Algal biotechnology, Aquaculture, Marine micro and Macrobiology, Microbial biotechnology, Bioprocess technology
3. Focuses on therapeutic and nutritional areas of algae
Table of Contents
Micro and Macroalgae - An updated view. New technologies to improve the yield of microalgae biomass. Commercial cultivation of Dunaliella salina for the production of beta-carotene. Microalgal strain improvement and genetic engineering for enhanced biomass and metabolite yields. Novel methods to improve the biomass of seaweeds. Food and Nutraceutical Applications of Algae. Algae and food safety. Algal Food and Relevant Green Nanotechnology. Extraction, isolation and formulation methods of algal functional foods. Microalgae: The functional food, feed and pollution mitigating tool. Pigments from microalgae. Cancer treatment with microalgae carotenoids: A myth or a reality. Hydrocolloids from marine macroalgae: Isolation and Applications. Nutritional implication of algal polysaccharides. Algae polysaccharides as nutraceuticals: Isolation, characterization and bioactivities of fucoidans. Biomedical Potential of Marine macroalgae in modulating chronic disease pathologies. Applications of Algae in agriculture.
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