Functional ingredients from algae for foods and nutraceuticals / edited by Hermina Dominguez. [electronic resource]
Material type: TextSeries: Woodhead Publishing in food science, technology, and nutrition ; no. 256.Publisher: Philadelphia, PA : Woodhead Pub., 2013Description: 1 online resource (765 pages) : illustrationsISBN:- 9780857098689 (e-book)
- 664
- QP144.F85 F86 2013
Item type | Current library | Call number | Status | Date due | Barcode | |
---|---|---|---|---|---|---|
Ebook | TUS: Midlands, Main Library Athlone Online | eBook (Browse shelf(Opens below)) | Available |
Includes bibliographical references and index.
part I. Structure and occurrence of the major algal components -- part II. Biological properties of algae and algal components -- part III. Extraction of bioactive components from algae -- part IV. Applications of algae and algal components in foods, functional foods and nutraceuticals.
Description based on print version record.
Electronic reproduction. Ann Arbor, MI : ProQuest, 2015. Available via World Wide Web. Access may be limited to ProQuest affiliated libraries.