Algal Polysaccharides and Proteins for Food Applications
Specification, Cultivation and Extraction
Seiten
2026
Royal Society of Chemistry (Verlag)
978-1-83767-122-9 (ISBN)
Royal Society of Chemistry (Verlag)
978-1-83767-122-9 (ISBN)
- Noch nicht erschienen (ca. Juni 2026)
- Versandkostenfrei
- Auch auf Rechnung
- Artikel merken
Application of algae to food products is in its infancy, but this book provides information on the potential of algae in the food supply chain and the benefits of this untapped food resource.
Seaweeds have had a role in the human diet, particularly in Japan, since 600 BC but still the use of algae for food applications is not widely adopted. This is due to a lack of available systematic information on algae and its various food applications.
This book provides details on algae applications for students, food technologists and developers in the food industry who will all gain a better understanding of how to exploit the untapped potential of algae in food processes. Algae act as a reservoir of macro- and micronutrients including proteins, carbohydrates, lipids, peptides, vitamins, minerals and dietary fibres. They offer numerous health benefits, for example acting as anti-inflammatories, anti-coagulants, anti-oxidants and blood sugar regulators to name but a few. The oceans house these abundant and valuable products but their use is still in its infancy and the details contained in this single reference will encourage investigation into this sustainable source of food.
Seaweeds have had a role in the human diet, particularly in Japan, since 600 BC but still the use of algae for food applications is not widely adopted. This is due to a lack of available systematic information on algae and its various food applications.
This book provides details on algae applications for students, food technologists and developers in the food industry who will all gain a better understanding of how to exploit the untapped potential of algae in food processes. Algae act as a reservoir of macro- and micronutrients including proteins, carbohydrates, lipids, peptides, vitamins, minerals and dietary fibres. They offer numerous health benefits, for example acting as anti-inflammatories, anti-coagulants, anti-oxidants and blood sugar regulators to name but a few. The oceans house these abundant and valuable products but their use is still in its infancy and the details contained in this single reference will encourage investigation into this sustainable source of food.
Algal Biodiversity
Algae: Factory of Biomedicine and Food Bioactives
Algae and Value-added Products
Food, Feed and Nutraceuticals: Algal Perspective
Cellulose, Hemicellulose and Beta-glucans
Algal Pectin, Lignin and Galactans: New Perspectives
Algal Alginates
Starch, Laminarans and Fucoidans
Algae: Microfactory for Carrageenan and Ulvans
Applications of Algal Starch in the Food Sector
Laminarans
Fucoidans
Alginate in the Food Industry
Applications of Carrageenans and Ulvan in the Food Sector
Algal Cellulose, Hemicellulose and Beta-glucans in the Food Sector
Applications of Algal Pectin, Lignin and Galactans in the Food Sector
Algal Phycobiliproteins
Applications of Lectins and Phycobiliproteins in the Food Sector
| Erscheint lt. Verlag | 3.6.2026 |
|---|---|
| Reihe/Serie | Food Chemistry, Function and Analysis ; Volume 47 |
| Verlagsort | Cambridge |
| Sprache | englisch |
| Maße | 156 x 234 mm |
| Themenwelt | Naturwissenschaften ► Biologie ► Botanik |
| Naturwissenschaften ► Biologie ► Limnologie / Meeresbiologie | |
| Technik ► Lebensmitteltechnologie | |
| ISBN-10 | 1-83767-122-2 / 1837671222 |
| ISBN-13 | 978-1-83767-122-9 / 9781837671229 |
| Zustand | Neuware |
| Informationen gemäß Produktsicherheitsverordnung (GPSR) | |
| Haben Sie eine Frage zum Produkt? |
Mehr entdecken
aus dem Bereich
aus dem Bereich
Gefäßpflanzen: Grundband
Buch | Hardcover (2021)
Springer Spektrum (Verlag)
CHF 62,95
