Functional ingredients from algae for foods and nutraceuticals

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This book reviews key topics relating to the use of algae as food and nutriceutical and the production of food ingredients, encompassing both macroalgae (seaweeds) and microalgae. Topics covered include chemical structures of algal polysaccharides and other compounds; the biological properties of algae and algal components, including the antioxidant properties, anticancer agents, anti-obesity, anti-diabetic, and cardiovascular aspects; and cosmoceutical products.

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Title Statements

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

Summary

Edition Statements

Publication Date:2013.

Publication Statements

Publisher(s):Woodhead Publishing
Place of Publication:Oxford
Language:eng
Publication Date:2013.

The Physical Object

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

Edition Identifiers

ISBN:9780857095121, 0857095129
oclc:ocn863088344
LC Classification:TX402
Dewey Decimal:664

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.