This book covers several aspects of algal based functional foods. It informs the reader about algal cultivation techniques, environmental impact, habitat, nutraceutical potential, extraction of bioactive metabolites, functional-food composition, bio-prospection, culture-induced nutraceutical compounds, algae-based bio-packaging, algal-biorefinery, toxicity, trends and future prospects.
The editors present the topics in a research-oriented format while citing scholarly references.
This book is a comprehensive resource for anyone interested in the nutritional benefits and industrial utilization of algae as a sustainable food source.
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