Recent
Advances in Micro- and Macroalgal
Processing
A comprehensive review of algae
as novel and sustainable sources of
algal ingredients, their extraction
and processing
This comprehensive text offers an
in-depth exploration of the research
and issues surrounding the
consumption, economics, composition,
processing and 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:
- Provides a comprehensive
overview of algal biomolecules and
the role of emerging processing
technologies
- Explores the potential
biological and health benefits of
algae and their applications in
food, pharmaceuticals and cosmetic
products
- Includes a current
review of algal bioactives and
processing technologies for food
and ingredient manufacturers
- Contains contributions
from leading academic and
industrial experts
Written for food scientists,
allied researchers and professional
food technologists, Recent
Advances in Micro- and Macroalgal
Processing: Food and Health
Perspectives offers a
guide to the novel processing and
extraction techniques for exploring
and harnessing the immense potential
of algae.
.
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