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Functional Ingredients from Algae for Foods and Nutraceuticals - Woodhead Publishing Series in Food Science, Technology and Nutrition Herminia Dominguez
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Functional Ingredients from Algae for Foods and Nutraceuticals - Woodhead Publishing Series in Food Science, Technology and Nutrition
Herminia Dominguez
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. This book reviews key topics in these areas, encompassing both macroalgae (seaweeds) and microalgae.
768 pages, black & white illustrations
| Media | Books Hardcover Book (Book with hard spine and cover) |
| Released | September 30, 2013 |
| ISBN13 | 9780857095121 |
| Publishers | Elsevier Science & Technology |
| Genre | Aspects (Academic) > Science / Technology Aspects |
| Pages | 768 |
| Dimensions | 156 × 234 × 41 mm · 1.25 kg |
| Editor | Dominguez, Herminia (Professor, University of Vigo, Spain) |
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