Recent Advances in Micro- and Macroalgal Processing
Recent Advances in Micro- and Macroalgal Processing
by Gaurav Rajauria (Editor) and Yvonne V. Yuan (Editor)

A comprehensive review of algae as novel and sustainable sources of algal ingredients, their extraction and processing

This comprehensive text that offers an in-depth exploration of the research and issues surrounding the consumption, economics, composition, processing and the health effects of algae. With contributions from an international… (more)

A comprehensive review of algae as novel and sustainable sources of algal ingredients, their extraction and processing

This comprehensive text that offers an in-depth exploration of the research and issues surrounding the consumption, economics, composition, processing and the health effects of algae. With contributions from an international team of experts, the book explores the application of conventional and emerging technologies for algal processing. The book includes recent developments such as drying and milling technologies along with advancements in sustainable greener techniques.

The text also highlights individual groups of compounds including polysaccharides, proteins, polyphenols, carotenoids, lipids and fibres from algae. The authors provide insightful reviews of the traditional and more recent applications of algae/algal extracts in food, feed, pharmaceutical and cosmetics products. Offering a holistic view of the various applications, the book looks at the economic feasibility, market trends and considerations, and health hazards associated with algae for industrial applications. This important book:

Written for food scientists, allied researchers and professional food technologists, this book offers a guide to the novel processing and extraction techniques for exploring and harnessing the immense potential of algae.

 

Publisher: Wiley-Blackwell (April 15, 2021)

Page count: 672 pages

File size: 17 MB

Protection: DRM

Language: English

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