电子书百科大全
Algal Polysaccharides and Proteins for Food Applications: Specification, Cultivation and Extraction
Author(s): Amita Shakya (Editor), Vaibhav Kumar Maurya (Editor), Khalid Bashir (Editor), Kulsum Jan (Editor), Jatindra Kumar Sahu (Editor), Kasiviswanathan Muthukumarappan (Editor)
- Publisher: Royal Society of Chemistry
- Publication Date: June 3, 2026
- Edition: 1st
- Language: English
- Print length: 608 pages
- ISBN-10: 1837671222
- ISBN-13: 9781837671229
Book Description
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.
{"@context":"https://schema.org","@type":"Book","name":"Algal Polysaccharides and Proteins for Food Applications: Specification, Cultivation and Extraction","image":"https://m.media-amazon.com/images/I/41xoGIhEv1L._SY445_SX342_FMwebp_.jpg","author":{"@type":"Person","name":"Amita Shakya (Editor), Vaibhav Kumar Maurya (Editor), Khalid Bashir (Editor), Kulsum Jan (Editor), Jatindra Kumar Sahu (Editor), Kasiviswanathan Muthukumarappan (Editor)"},"publisher":{"@type":"Organization","name":"Royal Society of Chemistry"},"datePublished":"June 3, 2026","isbn":"9781837671229","numberOfPages":608,"inLanguage":"English","description":"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.","bookEdition":"1st","url":"https://www.amazon.com/dp/1837671222/","bookFormat":"http://schema.org/EBook","additionalType":"http://schema.org/PDF","fileSize":"22 MB","accessibilityFeature":["login required","member access only"],"accessibilitySummary":"PDF version available to authenticated members only. File size: 22 MB."}
评论前必须登录！
立即登录 注册