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Titlebook: Microalgae Biotechnology for Food, Health and High Value Products; Md. Asraful Alam,Jing-Liang Xu,Zhongming Wang Book 2020 Springer Nature

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发表于 2025-3-21 18:00:28 | 显示全部楼层 |阅读模式
书目名称Microalgae Biotechnology for Food, Health and High Value Products
编辑Md. Asraful Alam,Jing-Liang Xu,Zhongming Wang
视频video
概述Covers the latest technological innovations in microalgae production.Reviews the commercialization status of various microalgae products.Provides comprehensive information on the application of microa
图书封面Titlebook: Microalgae Biotechnology for Food, Health and High Value Products;  Md. Asraful Alam,Jing-Liang Xu,Zhongming Wang Book 2020 Springer Nature
描述.".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 forapplications in health, diet, nutrition, cosmetics, biomaterials etc. .
出版日期Book 2020
关键词Microalgae biotechnology; Algae biomass and biochemical extracts; Food and food ingredient; Nutraceutic
版次1
doihttps://doi.org/10.1007/978-981-15-0169-2
isbn_softcover978-981-15-0171-5
isbn_ebook978-981-15-0169-2
copyrightSpringer Nature Singapore Pte Ltd. 2020
The information of publication is updating

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