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درباره این کتاب:
Edible algae,
including seaweeds, are a source of
functional food, dietary supplements,
metabolites and bioactive compounds.
Algal-based functional foods have
potential health benefits, and their
commercial value depends on their
applications in the food and nutraceutical
industries.
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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