Información General

• Autores: Avinash Mishra (ed. lit.)
• Editores: Avinash Mishra
• Año de publicación: 2022
• País: Reino Unido
• Idioma: inglés
• ISBN: 978-981-5051-88-9
• Texto completo no disponible (Saber más ...)

Otros catálogos

• Red de Bibliotecas Universitarias (REBIUN)

Listado de artículos

• • Cultivation of Edible Algae: Present and Future

    Danilo B. Largo

    págs. 1-28

    

  • Cultivation Techniques to Induce High-Value Nutraceuticals in Microalgae

    Xuan Ji, Luke J. Webster, Taylor J. Wass, Peer M. Schenk

    págs. 29-44

    

  • Environment Impact on Algal Food Quality

    K. Vasumathi, Shyam K. Sundar, M. Premalatha

    págs. 45-73

    

  • Habitat and Resources of Edible Seaweeds

    Monica G. Kavale, Tejal K. Gajaria

    págs. 74-93

    

  • Algal-Based Nutraceuticals: Application and Potential

    Jayani Samarathunga, Isuru Wijesekara, Madhura Jayasinghe

    págs. 94-110

    

  • Algal Based Nutraceuticals: Trends and Prospects

    Antony V. Samrot, R. Emilin Renitta, S. Sangeetha

    págs. 111-130

    

  • Extraction of Microalgal Bioactive Compounds Towards Functional Ingredients: A Biorefinery Approach with Prospects And Challenges

    Joana Assunção, Helena M. Amaro, F. Xavier Malcata, A. Catarina Guedes

    págs. 131-183

    

  • Bioactive Compounds from Algae: Potential Applications

    K.R. Jayappriyan, C. Kurinjimalar, M. Kaviraj, M. Vijayakumar, R. Rajkumar, Rathinam Raja

    págs. 184-211

    

  • Bioactive Compounds from Edible Seaweeds and their Applications

    Anuruddhika Udayangani Rathnayake, Hee-Guk Byun, Indira Wickramasinghe

    págs. 212-221

    

  • Microalgae as a Sustainable Source of Vegan Protein and Omega-3 Fatty Acids

    Luke J. Webster, Xuan Ji, Peer M. Schenk

    págs. 222-233

    

  • Micro-Algae as a Source of Food and Bioactive Compounds for Human Health

    Sonal Mishra, Neha Kumar, Rajeshwar P. Sinha

    págs. 234-269

    

  • Dietary Component and Composition of Algal Functional Food

    Soraya Paz Montelongo, Carmen Rubio Armendáriz, Ángel Gutiérrez Fernández, Dailos González Weller, Arturo Hardisson de la Torre

    págs. 270-286

    

  • Metabolomics of Different Seaweeds in Functional Food Prospects

    Ninian P.P. Pabbathi, Aditya Velidandi, Prashakha J. Shukla, Neelam M Nathani, Chandrashekar Mootapally

    págs. 287-340

    

  • Probiotics and Algal Functional Food

    Mona M Ismail

    págs. 341-361

    

  • Seaweeds Metabolites: Characterization and Applications as Phyco-Nutraceuticals

    Surabhi Agrawal, Darshita K. Pandya, Shahrukh A. Siddiqui, Mangal S. Rathore

    págs. 362-394

    

  • Role of Algal Metabolites and Pigments: Characterization and Application

    G. Kavitha Aravind, D. Inbakandan

    págs. 395-405

    

  • Seaweed in Food Industries: Raw Materials, Processing, Formulations, Packaging

    Marlene A. Trindade, Cláudia Nunes, Manuel A. Coimbra, Fernando J. M. Gonçalves, João C. Marques, Ana M. M. Gonçalves

    págs. 406-428

    

  • Edible Seaweed-Based Biodegradable Films and Coatings for Food and Nutraceutical Applications

    M.M. Jayakody, K.G. Kaushani, M.P.G. Vanniarachchy

    págs. 429-446

    

  • Current Applications of Seaweed-Based Polysaccharides in Edible Packaging

    Sandunika Senarathna, Indira Wickramasinghe, Seneviratne Navaratne

    págs. 447-464

    

  • Toxicity of Algal Foods With Respect to Human Health

    Soraya Paz Montelongo, Carmen Rubio Armendáriz, Ángel Gutiérrez Fernández, Dailos González Weller, Arturo Hardisson de la Torre

    págs. 465-485