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020 _a9789811501692
024 7 _a10.1007/978-981-15-0169-2
_2doi
040 _aES-MaUEC
_bspa
_cES-MaUEC
_dES-MaUEC
050 4 _aQK568.M52
_b2019 EB
245 0 0 _aMicroalgae Biotechnology for Food, Health and High Value Products
_cedited by Md. Asraful Alam, Jing-Liang Xu, Zhongming Wang.
250 _aFirst edition
264 1 _aSingapore
_bSpringer International Publishing
_c2020
300 _a1 recurso en línea (X, 483 páginas)
_b91 ilustraciones, 72 ilustraciones a color
336 _2rdacontent
_aTexto
_btxt
337 _2rdamedia
_aelectrónico
_bc
338 _2rdacarrier
_arecurso electrónico
_bcr
347 _atext file
_bPDF
490 0 _aBiomedical and Life Sciences (Springer-11642)
505 0 _aPart 1. Microalgae in Food Product Development -- Chapter 1. Food and high value products from microalgae: market opportunities and challenges -- Chapter 2. Algae as a mainstream food ingredient: demand and supply perspective -- Chapter 3. Microalgae pigments: a source of natural food color -- Chapter 4. Algal biotechnology: a sustainable route for omega-3 fatty acids and carotenoids production -- Part 2. Microalgae in Health Product Development -- Chapter 5. Microalgae in human health and medicine -- Chapter 6. Astaxanthin production from microalgae -- Chapter 7. Microalgae nutraceuticals: the role of lutein in human health -- Part 3. Microalgae for Cosmetic Formulations -- Chapter 8. Algae and Aging -- Chapter 9. Extracts and bioactives from microalgae (sensu stricto): opportunities and challenges for a new generation of cosmetics -- Part 4. Other High Value Application -- Chapter 10. Microalgae as Vaccine Delivery System to Aquatic Organisms -- Chapter 11. Microalgal as a sustainable source for bioplastic -- Chapter 12. Microalgae as biofertillizer in modern agriculture -- Part 5. Biomass Production -- Chapter 13. Microalgae biomass production, drying and storage -- Chapter 14. Microalgal carbohydrate and proteins: synthesis, extraction, application and challenges -- Chapter 15. Pretreatment and lipid extraction from wet microalgae: Challenges, potential and application for industrial scale application.
520 3 _a"Microalgae Biotechnology for Food, Health and High Value Products" presents the latest technological innovations in microalgae production, market status of algal biomass-based products, and future prospects for microalgal applications. It provides stimulating overviews from different perspectives of application that demonstrate how rapidly the commercial production of microalgae-based food, health and high value products is advancing. It also addresses a range of open questions and challenges in this field. The book highlights the latest advances of interest to those already working in the field, while providing a comprehensive overview for those readers just beginning to learn about the promise of microalgae as a sustainable source of both specialty and commercial products. It offers a valuable asset for commercial algae producers, algae product developers, scientific researchers and students who are dedicated to the advancement of microalgae biotechnology for applications in health, diet, nutrition, cosmetics, biomaterials etc. .
988 _aPrimersemestre_2020_BiomedLife
650 7 _2embne
_9672450
_aMicroalgas
650 7 _2embne
_aAlimentación
_9144608
700 1 _aAlam, Md. Asraful
_eeditor literario
_4edt
_4http://id.loc.gov/vocabulary/relators/edt
700 1 _aXu, Jing-Liang
_eeditor literario
_4edt
_4http://id.loc.gov/vocabulary/relators/edt
700 1 _aWang, Zhongming
_eeditor literario
_4edt
_4http://id.loc.gov/vocabulary/relators/edt
773 0 _tSpringer eBooks
776 0 8 _iPrinted edition:
_z9789811501685
776 0 8 _iPrinted edition:
_z9789811501708
776 0 8 _iPrinted edition:
_z9789811501715
856 4 0 _uhttps://go.openathens.net/redirector/universidadeuropea.es?url=https://doi.org/10.1007/978-981-15-0169-2
_zAcceso a este recurso digital (usuarios Universidad Europea de Madrid)
942 _2lcc
_cLE
_n0
998 _b02/2020
_dz
_ek
_zSI