| Description |
1 online resource (700 pages) |
| Series |
Woodhead Publishing in food science, technology and nutrition |
|
Woodhead Publishing in food science, technology, and nutrition.
|
| Summary |
Functional Ingredients from Algae for Foods and Nutraceuticals, Second Edition presents an overview on the composition, properties and potential to develop novel ingredients and additives for functional foods and nutraceuticals. This revised edition includes recent data on the composition and biological properties of algae, along with examples of the development of novel algae products and their performance. It includes a new chapter on both conventional and green technologies for product development and will be of interest to nutrition researchers, food technologists and marine scientists, as well as those with an interest in natural product development |
| Notes |
Print version record |
| Subject |
Functional foods.
|
|
Algae as food.
|
|
Algae products.
|
|
Food -- Biotechnology.
|
|
Algae as food.
|
|
Algae products.
|
|
Food -- Biotechnology.
|
|
Functional foods.
|
| Form |
Electronic book
|
| Author |
Domínguez González, Herminia, author
|
|
Pereira, Leonel, author
|
|
Kraan, S. (Stefan), author.
|
| ISBN |
032398634X |
|
9780323986342 |
|
