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Author: J. Zajic
Publisher: Springer Science & Business Media
ISBN: 1468418246
Category : Science
Languages : en
Pages : 159
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Book Description
The Fermentation and Biotechnology Division of the American Chemical Society annually organizes symposia on topics vital to the applied biosciences. In September, 1969, a symposium was held on "Properties and Products of Algae". Papers presented at this symposium covered numerous aspects of algal culture with emphasis on the special properties and products produced by algae of economic interest. The art of handling algae is rapidly becoming a science. The papers presented herein are part of man's attempt to understand the contribution of the algae to man's world. v Contributors to this Volume: H. H. Blecker Department of Chemistry University of Michigan Flint College Flint, Michigan Y. S. Chiu Biochemical Engineering Faculty of Engineering Science University of Western Ontario London, Ontario N. L. Clesceri Rensselaer Polytechnic Institute Troy, New York Thomas H. Haines The City College of the City University of New York New York, New York Raymond W. Holton Department of Botany University of Tennessee Knoxville, Tennessee Eva Knettig Biochemical Engineering Faculty of Engineering Science University of Western Ontario London, Ontario P. J. Lavin Albany County Health Department Albany, New York vii viii CONTRIBUTORS G. C. McDonald Albany County Sewer District Albany, New York Edward J. Schantz Department of the Army Fort Detrick, Maryland R. D. Spear Rensselaer Polytechnic Institute Troy, New York B. Volesky Biochemical Engineering Faculty of Engineering Science University of Western Ontario London, Ontario Varley E. Wiedeman Department of Biology University of Louisville Louisville, Kentucky J. E.
Author: J. Zajic
Publisher: Springer Science & Business Media
ISBN: 1468418246
Category : Science
Languages : en
Pages : 159
Get Book Here
Book Description
The Fermentation and Biotechnology Division of the American Chemical Society annually organizes symposia on topics vital to the applied biosciences. In September, 1969, a symposium was held on "Properties and Products of Algae". Papers presented at this symposium covered numerous aspects of algal culture with emphasis on the special properties and products produced by algae of economic interest. The art of handling algae is rapidly becoming a science. The papers presented herein are part of man's attempt to understand the contribution of the algae to man's world. v Contributors to this Volume: H. H. Blecker Department of Chemistry University of Michigan Flint College Flint, Michigan Y. S. Chiu Biochemical Engineering Faculty of Engineering Science University of Western Ontario London, Ontario N. L. Clesceri Rensselaer Polytechnic Institute Troy, New York Thomas H. Haines The City College of the City University of New York New York, New York Raymond W. Holton Department of Botany University of Tennessee Knoxville, Tennessee Eva Knettig Biochemical Engineering Faculty of Engineering Science University of Western Ontario London, Ontario P. J. Lavin Albany County Health Department Albany, New York vii viii CONTRIBUTORS G. C. McDonald Albany County Sewer District Albany, New York Edward J. Schantz Department of the Army Fort Detrick, Maryland R. D. Spear Rensselaer Polytechnic Institute Troy, New York B. Volesky Biochemical Engineering Faculty of Engineering Science University of Western Ontario London, Ontario Varley E. Wiedeman Department of Biology University of Louisville Louisville, Kentucky J. E.
Author: American Chemical Society
Publisher:
ISBN:
Category : Algae
Languages : en
Pages : 154
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Book Description
Author: Katarzyna Chojnacka
Publisher: Springer
ISBN: 3319747037
Category : Science
Languages : en
Pages : 143
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Book Description
This book is a compendium of knowledge on the useful properties of algae in the context of application as a useful component of innovative natural products. It presents all aspects of industrial applications of macroalgae biomass derived from the natural environment. Despite many interesting characteristics, algae are still regarded as undervalued raw material, therefore, present in the following chapters are not only environmental benefits arising from the development of excessive algal biomass, but also the distribution and biology of algae in natural conditions in reservoirs, methods of obtaining extracts from biomass of algae for industrial purposes. Furthermore, it also includes topics such as the use of biomass and algae extracts for the industrial purposes, in animal breeding and for agricultural purposes, as well as the economic aspects of algae biomass harvesting for industrial purposes. The book is intended for a wide audience interested in new methods of obtaining the biomass from the natural environment for industrial purposes and the manufacture of products based on bioactive substances obtained from the environment.
Author: James E. Zajic
Publisher:
ISBN:
Category : Algae
Languages : en
Pages : 0
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Book Description
Author: J. E. Zajic
Publisher:
ISBN:
Category :
Languages : en
Pages : 154
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Book Description
Author: James E. Zajic
Publisher:
ISBN:
Category :
Languages : en
Pages : 154
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Book Description
Author: J. E. Zajic
Publisher:
ISBN:
Category : Algae
Languages : en
Pages : 0
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Book Description
Author: Herminia Dominguez
Publisher: Elsevier
ISBN: 0857098683
Category : Technology & Engineering
Languages : en
Pages : 766
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Book Description
Algae have a long history of use as foods and for the production of food ingredients. There is also increasing interest in their exploitation as sources of bioactive compounds for use in functional foods and nutraceuticals. Functional ingredients from algae for foods and nutraceuticals reviews key topics in these areas, encompassing both macroalgae (seaweeds) and microalgae.After a chapter introducing the concept of algae as a source of biologically active ingredients for the formulation of functional foods and nutraceuticals, part one explores the structure and occurrence of the major algal components. Chapters discuss the chemical structures of algal polysaccharides, algal lipids, fatty acids and sterols, algal proteins, phlorotannins, and pigments and minor compounds. Part two highlights biological properties of algae and algal components and includes chapters on the antioxidant properties of algal components, anticancer agents derived from marine algae, anti-obesity and anti-diabetic activities of algae, and algae and cardiovascular health. Chapters in part three focus on the extraction of compounds and fractions from algae and cover conventional and alternative technologies for the production of algal polysaccharides. Further chapters discuss enzymatic extraction, subcritical water extraction and supercritical CO2 extraction of bioactives from algae, and ultrasonic- and microwave-assisted extraction and modification of algal components. Finally, chapters in part four explore applications of algae and algal components in foods, functional foods and nutraceuticals including the design of healthier foods and beverages containing whole algae, prebiotic properties of algae and algae-supplemented products, algal hydrocolloids for the production and delivery of probiotic bacteria, and cosmeceuticals from algae.Functional ingredients from algae for foods and nutraceuticals is a comprehensive resource for chemists, chemical engineers and medical researchers with an interest in algae and those in the algaculture, food and nutraceutical industries interested in the commercialisation of products made from algae. Provides an overview of the major compounds in algae, considering both macroalgae (seaweeds) and microalgae Discusses methods for the extraction of bioactives from algae Describes the use of algae and products derived from them in the food and nutraceutical industries
Author: J.E. Zajic
Publisher:
ISBN:
Category :
Languages : en
Pages :
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Book Description
Author:
Publisher:
ISBN:
Category : Algae
Languages : en
Pages : 154
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Book Description