Read Algae for Food: Cultivation, Processing and Nutritional Benefits

Algae for Food: Cultivation, Processing and Nutritional Benefits

Rathinam Raja

4.9/5 (22058 ratings)

Description:Algae are a primitive living photosynthetic form and they are the oldest living organism. In the marine ecosystem, algae are the primary producers that supplies energy required to a diverse marine organism and especially seaweed provide habitat for invertebrates and fishes. There have been significant advances in many areas of phycology. This book describes the advances related to food and nutrition of algae achieved in the last decades, also identifies gaps in the present knowledge and needs for future. The 17 chapters of the book grouped into six parts are written by phycologists. More insight on industrial exploitation of algae and their products are supported by current studies and will help academia. First part explains new technologies to improve the microalgal biomass, strain improvement and different methods of seaweed cultivation. In second part, food and nutraceutical applications of algae, food safety aspects, green nanotechnology and formulation methods for the extraction, isolation of algal functional foods are described. The third part deals with the pigments and carotenoids while the fourth part exploits the isolation and applications of hydrocolloids, nutritional implication of algal polysaccharides, characterization and bioactivities of fucoidans. In the fifth part, biomedical potential of seaweeds followed by agricultural applications of algae have been well described. It is an important resource for scholars that provide knowledge on wide range of topics.Key features1.Covers important fields of algae right from biomass production to genetic engineering aspects of algae.2.Useful in the field of Algal biotechnology, Aquaculture, Marine micro and Macrobiology, Microbial biotechnology, Bioprocess technology3. Focuses on therapeutic and nutritional areas of algaeWe have made it easy for you to find a PDF Ebooks without any digging. And by having access to our ebooks online or by storing it on your computer, you have convenient answers with Algae for Food: Cultivation, Processing and Nutritional Benefits. To get started finding Algae for Food: Cultivation, Processing and Nutritional Benefits, you are right to find our website which has a comprehensive collection of manuals listed.
Our library is the biggest of these that have literally hundreds of thousands of different products represented.

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Format: PDF, EPUB & Kindle Edition

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ISBN: 1000457109

Description: Algae are a primitive living photosynthetic form and they are the oldest living organism. In the marine ecosystem, algae are the primary producers that supplies energy required to a diverse marine organism and especially seaweed provide habitat for invertebrates and fishes. There have been significant advances in many areas of phycology. This book describes the advances related to food and nutrition of algae achieved in the last decades, also identifies gaps in the present knowledge and needs for future. The 17 chapters of the book grouped into six parts are written by phycologists. More insight on industrial exploitation of algae and their products are supported by current studies and will help academia. First part explains new technologies to improve the microalgal biomass, strain improvement and different methods of seaweed cultivation. In second part, food and nutraceutical applications of algae, food safety aspects, green nanotechnology and formulation methods for the extraction, isolation of algal functional foods are described. The third part deals with the pigments and carotenoids while the fourth part exploits the isolation and applications of hydrocolloids, nutritional implication of algal polysaccharides, characterization and bioactivities of fucoidans. In the fifth part, biomedical potential of seaweeds followed by agricultural applications of algae have been well described. It is an important resource for scholars that provide knowledge on wide range of topics.Key features1.Covers important fields of algae right from biomass production to genetic engineering aspects of algae.2.Useful in the field of Algal biotechnology, Aquaculture, Marine micro and Macrobiology, Microbial biotechnology, Bioprocess technology3. Focuses on therapeutic and nutritional areas of algaeWe have made it easy for you to find a PDF Ebooks without any digging. And by having access to our ebooks online or by storing it on your computer, you have convenient answers with Algae for Food: Cultivation, Processing and Nutritional Benefits. To get started finding Algae for Food: Cultivation, Processing and Nutritional Benefits, you are right to find our website which has a comprehensive collection of manuals listed.
Our library is the biggest of these that have literally hundreds of thousands of different products represented.

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Algae for Food: Cultivation, Processing and Nutritional Benefits

Algae for Food: Cultivation, Processing and Nutritional Benefits

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