國立虎尾科技大學 |

Microalgae Biotechnology for Food, Health and High Value Products

Record Type:	Language materials, printed : Monograph/item
Title/Author:	Microalgae Biotechnology for Food, Health and High Value Products/ edited by Md. Asraful Alam, Jing-Liang Xu, Zhongming Wang.
other author:	Alam, Md. Asraful.
Description:	X, 483 p. 91 illus., 72 illus. in color.online resource. :
Contained By:	Springer Nature eBook
Subject:	Biomedical engineering. -
Online resource:	https://doi.org/10.1007/978-981-15-0169-2
ISBN:	9789811501692

Microalgae Biotechnology for Food, Health and High Value Products
Microalgae Biotechnology for Food, Health and High Value Products[electronic resource] /edited by Md. Asraful Alam, Jing-Liang Xu, Zhongming Wang. - 1st ed. 2020. - X, 483 p. 91 illus., 72 illus. in color.online resource.

Part 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.

"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. .

ISBN: 9789811501692

Standard No.: 10.1007/978-981-15-0169-2doiSubjects--Topical Terms:

588770
Biomedical engineering.

LC Class. No.: R856-R857

Dewey Class. No.: 610.28

Microalgae Biotechnology for Food, Health and High Value Products
LDR:03884nam a22003975i 4500 001 1020684
003 DE-He213
005 20200701094751.0
007 cr nn 008mamaa
008 210318s2020 si | s |||| 0|eng d
020 $a 9789811501692 $9 978-981-15-0169-2
024 7 $a 10.1007/978-981-15-0169-2 $2 doi
035 $a 978-981-15-0169-2
050 4 $a R856-R857
072 7 $a MQW $2 bicssc
072 7 $a MED003040 $2 bisacsh
072 7 $a MQW $2 thema
082 0 4 $a 610.28 $2 23
245 1 0 $a Microalgae Biotechnology for Food, Health and High Value Products $h [electronic resource] / $c edited by Md. Asraful Alam, Jing-Liang Xu, Zhongming Wang.
250 $a 1st ed. 2020.
264 1 $a Singapore : $b Springer Singapore : $b Imprint: Springer, $c 2020.
300 $a X, 483 p. 91 illus., 72 illus. in color. $b online resource.
336 $a text $b txt $2 rdacontent
337 $a computer $b c $2 rdamedia
338 $a online resource $b cr $2 rdacarrier
347 $a text file $b PDF $2 rda
505 0 $a Part 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 $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. .
650 0 $a Biomedical engineering. $3 588770
650 0 $a Food—Biotechnology. $3 1253573
650 0 $a Microbiology. $3 591510
650 1 4 $a Biomedical Engineering/Biotechnology. $3 1068811
650 2 4 $a Food Science. $3 673136
700 1 $a Alam, Md. Asraful. $4 edt $4 http://id.loc.gov/vocabulary/relators/edt $3 1225791
700 1 $a Xu, Jing-Liang. $e editor. $4 edt $4 http://id.loc.gov/vocabulary/relators/edt $3 1316215
700 1 $a Wang, Zhongming. $4 edt $4 http://id.loc.gov/vocabulary/relators/edt $3 1225792
710 2 $a SpringerLink (Online service) $3 593884
773 0 $t Springer Nature eBook
776 0 8 $i Printed edition: $z 9789811501685
776 0 8 $i Printed edition: $z 9789811501708
776 0 8 $i Printed edition: $z 9789811501715
856 4 0 $u https://doi.org/10.1007/978-981-15-0169-2
912 $a ZDB-2-SBL
912 $a ZDB-2-SXB
950 $a Biomedical and Life Sciences (SpringerNature-11642)
950 $a Biomedical and Life Sciences (R0) (SpringerNature-43708)