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Functional ingredients from algae for foods and nutraceuticals /
Functional Ingredients from Algae for Foods and Nutraceuticals, Second Edition presents an overview on the composition, properties and potential to develop novel ingredients and additives for functional foods and nutraceuticals. This revised edition includes recent data on the composition and biolog...
| Clasificación: | Libro Electrónico |
|---|---|
| Autores principales: | , , |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Oxford :
Woodhead Publishing,
2023.
|
| Edición: | Second edition. |
| Colección: | Woodhead Publishing in food science, technology, and nutrition.
|
| Temas: | |
| Acceso en línea: | Texto completo |
MARC
| LEADER | 00000cam a22000007i 4500 | ||
|---|---|---|---|
| 001 | SCIDIR_on1393980090 | ||
| 003 | OCoLC | ||
| 005 | 20231120010751.0 | ||
| 006 | m o d | ||
| 007 | cr cnu---unuuu | ||
| 008 | 230816s2023 enk o 000 0 eng d | ||
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| 015 | |a GBC3B1146 |2 bnb | ||
| 016 | 7 | |a 021089783 |2 Uk | |
| 020 | |a 032398634X |q (electronic bk.) | ||
| 020 | |a 9780323986342 |q (electronic bk.) | ||
| 020 | |z 9780323988193 | ||
| 020 | |z 0323988199 | ||
| 035 | |a (OCoLC)1393980090 | ||
| 050 | 4 | |a QP144.F85 | |
| 082 | 0 | 4 | |a 664 |2 23/eng/20230816 |
| 245 | 0 | 0 | |a Functional ingredients from algae for foods and nutraceuticals / |c Herminia Dom�inguez, Leonel Pereira, Stefan Kraan. |
| 250 | |a Second edition. | ||
| 264 | 1 | |a Oxford : |b Woodhead Publishing, |c 2023. | |
| 300 | |a 1 online resource (700 pages) | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 490 | 1 | |a Woodhead Publishing in food science, technology and nutrition | |
| 520 | |a Functional Ingredients from Algae for Foods and Nutraceuticals, Second Edition presents an overview on the composition, properties and potential to develop novel ingredients and additives for functional foods and nutraceuticals. This revised edition includes recent data on the composition and biological properties of algae, along with examples of the development of novel algae products and their performance. It includes a new chapter on both conventional and green technologies for product development and will be of interest to nutrition researchers, food technologists and marine scientists, as well as those with an interest in natural product development. | ||
| 588 | 0 | |a Print version record. | |
| 650 | 0 | |a Functional foods. | |
| 650 | 0 | |a Algae as food. | |
| 650 | 0 | |a Algae products. | |
| 650 | 0 | |a Food |x Biotechnology. | |
| 700 | 1 | |a Dom�inguez Gonz�alez, Herminia, |e author. | |
| 700 | 1 | |a Pereira, Leonel, |e author. |1 https://isni.org/isni/0000000070932592. | |
| 700 | 1 | |a Kraan, S. |q (Stefan), |e author. |1 https://isni.org/isni/0000000037401095 | |
| 776 | 0 | 8 | |i Print version: |t Functional ingredients from algae for foods and nutraceuticals. |b Second edition. |d Oxford : Woodhead Publishing, 2023 |z 9780323988193 |w (OCoLC)1382797453 |
| 830 | 0 | |a Woodhead Publishing in food science, technology, and nutrition. | |
| 856 | 4 | 0 | |u https://sciencedirect.uam.elogim.com/science/book/9780323988193 |z Texto completo |