1806096Functional Ingredients from Algae for Foods and Nutraceuticalshttps://www.gandhi.com.mx/functional-ingredients-from-algae-for-foods-and-nutraceuticals/phttps://gandhi.vtexassets.com/arquivos/ids/250239/171a49f4-235a-4bc9-b8af-ea56d9b3552d.jpg?v=63833396543267000035893988MXNGandhiInStock/Ebooks/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. - Addresses the chemical, nutritional and biological characterization of algae components - Includes cases studies focused on bioactives and the development of novel food products - Presents a new chapter on conventional and green technologies for product development...1777957Functional Ingredients from Algae for Foods and Nutraceuticals35893988https://www.gandhi.com.mx/functional-ingredients-from-algae-for-foods-and-nutraceuticals/phttps://gandhi.vtexassets.com/arquivos/ids/250239/171a49f4-235a-4bc9-b8af-ea56d9b3552d.jpg?v=638333965432670000InStockMXN99999DIEbook20239780323986342_W3siaWQiOiIwZmQxYTNiZC03NDI4LTRjZjktODliOS0zYjYwNTcyODBkYjUiLCJsaXN0UHJpY2UiOjM5ODgsImRpc2NvdW50IjozOTksInNlbGxpbmdQcmljZSI6MzU4OSwiaW5jbHVkZXNUYXgiOnRydWUsInByaWNlVHlwZSI6Ildob2xlc2FsZSIsImN1cnJlbmN5IjoiTVhOIiwiZnJvbSI6IjIwMjUtMDEtMDhUMTk6MDA6MDBaIiwicmVnaW9uIjoiTVgiLCJpc1ByZW9yZGVyIjpmYWxzZX1d9780323986342_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.<ul><li>Addresses the chemical, nutritional and biological characterization of algae components</li><li>Includes cases studies focused on bioactives and the development of novel food products</li><li>Presents a new chapter on conventional and green technologies for product development</li></ul>...9780323986342_Elsevier Sciencelibro_electonico_709a286d-8a80-32c2-8dab-4dac590ac151_9780323986342;9780323986342_9780323986342InglésMéxicohttps://getbook.kobo.com/koboid-prod-public/elsevierrefmonographs-epub-03c6d027-e8b1-4021-8acd-a795ad6b42dd.epub2023-07-28T00:00:00+00:00Elsevier Science