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درباره این کتاب:
Algae are a
primitive, living photosynthetic form and
they are the oldest living organism. In
the marine ecosystem, algae are the
primary producers that supply energy
required to a diverse marine organism and
especially seaweed provides a habitat for
invertebrates and fishes. There have been
significant advances in many areas of
phycology. This book describes the
advances related to food and nutrition of
algae achieved during the last decades, it
also identifies gaps in the present
knowledge and needs for the future. The 17
chapters, grouped into 6 parts, are
written by phycologists. More insight on
industrial exploitation of algae and their
products is supported by current studies
and will help academia. The first part
explains new technologies to improve the
microalgal biomass, strain improvement and
different methods of seaweed cultivation.
In the second part, food and nutraceutical
applications of algae, food safety
aspects, green nanotechnology and
formulation methods for the extraction and
isolation of algal functional foods are
described. The third part deals with
pigments and carotenoids while the fourth
part exploits the isolation and
application of hydrocolloids, nutritional
implications of algal polysaccharides and
the characterization and bioactivity of
fucoidans. In the fifth part, the
biomedical potential of seaweed followed
by agricultural applications of algae are
well described. The book is an important
resource for scholars that provides
knowledge on wide range of topics.
Key Features
Covers important fields of algae from
biomass production to genetic engineering
aspects of algae Useful in the field of
algal biotechnology, aquaculture, marine
micro and macrobiology, microbial
biotechnology and bioprocess technology
Focuses on the therapeutic and nutritional
areas of algae
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Table of contents :
1. Micro- and Macroalgae: An Updated View
Biomass 2. New Technologies to Improve the
Yield of Microalgae Biomass 3. Commercial
Cultivation of Dunaliella salina for the
Production of Beta-Carotene 4. Microalgal
Strain Improvement and Genetic Engineering
for Enhanced Biomass and Metabolite Yields
5. Novel Methods to Improve the Biomass of
Seaweeds Algae and Food 6. Food and
Nutraceutical Applications of Algae 7.
Algae and Food Safety 8. Algal Food and
Relevant Green Nanotechnology 9.
Extraction, Isolation and Formulation
Methods of Algal Functional Foods 10.
Microalgae: The Functional Food, Feed and
Pollution Mitigating Tool Pigments 11.
Pigments from Microalgae 12. Cancer
Treatment with Microalgae Carotenoids: A
Myth or a Reality? Polysaccharides 13.
Hydrocolloids from Marine Macroalgae:
Isolation and Applications 14. Nutritional
Implications of Algal Polysaccharides 15.
Algae Polysaccharides as Nutraceuticals:
Isolation, Characterization and
Bioactivities of Fucoidans Biomedical
Engineering 16. Biomedical Potential of
Marine Macroalgae in Modulating Chronic
Disease Pathologies Agriculture
Applications 17. Application of Algae in
Agriculture
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