Functional ingredients from algae for foods and nutraceuticals / edited by Herminia Dominguez.

Format:

Book

Contributor:

Domínguez González, Herminia, editor.

Series:

Woodhead Publishing in food science, technology, and nutrition ; no. 256.

Woodhead Publishing series in food science, technology and nutrition, 2042-8049 ; number 256

Language:

English

Subjects (All):

Functional foods.

Algae as food.

Algae products.

Food--Biotechnology.

Food.

Physical Description:

1 online resource (xxix, 734 pages) : illustrations.

Place of Publication:

Cambridge : Woodhead Publishing, 2013.

Language Note:

English

Summary:

Algae have a long history of use as foods and for the production of food ingredients. There is also increasing interest in their exploitation as sources of bioactive compounds for use in functional foods and nutraceuticals. Functional ingredients from algae for foods and nutraceuticals reviews key topics in these areas, encompassing both macroalgae (seaweeds) and microalgae.After a chapter introducing the concept of algae as a source of biologically active ingredients for the formulation of functional foods and nutraceuticals, part one explores the structure and occurrence of the major

Contents:

part I. Structure and occurrence of the major algal components

part II. Biological properties of algae and algal components

part III. Extraction of bioactive components from algae

part IV. Applications of algae and algal components in foods, functional foods and nutraceuticals.

Notes:

Description based upon print version of record.

Includes bibliographical references and index.

Description based on print version record.

ISBN:

9780857098689

0857098683

OCLC:

863088344