656,36 €
729,29 €
-10% with code: EXTRA
Functional Ingredients from Algae for Foods and Nutraceuticals
656,36 € 
- We will send in 10–14 business days.
Functional Ingredients from Algae for Foods and Nutraceuticals, Second Edition presents an overview on the composition, properties and potential to develop novel ingredients and additives for functional foods and nutraceuticals. This revised edition includes recent data on the composition and biological properties of algae, along with examples of the development of novel algae products and their performance. It includes a new chapter on both conventional and green technologies for product devel…
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- Publisher: Woodhead Publishing
- ISBN-10: 0323988199
- ISBN-13: 9780323988193
- Format: 15.2 x 22.9 x 4 cm, softcover
- Language: English
- SAVE -10% with code: EXTRA
Functional Ingredients from Algae for Foods and Nutraceuticals (e-book) (used book) | bookbook.eu
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Functional Ingredients from Algae for Foods and Nutraceuticals, Second Edition presents an overview on the composition, properties and potential to develop novel ingredients and additives for functional foods and nutraceuticals. This revised edition includes recent data on the composition and biological properties of algae, along with examples of the development of novel algae products and their performance. It includes a new chapter on both conventional and green technologies for product development and will be of interest to nutrition researchers, food technologists and marine scientists, as well as those with an interest in natural product development.EXTRA 10 % discount with code: EXTRA
656,36 €
729,29 €
We will send in 10–14 business days.
The promotion ends in 20d.21:34:30
The discount code is valid when purchasing from 10 €. Discounts do not stack.
- Publisher: Woodhead Publishing
- ISBN-10: 0323988199
- ISBN-13: 9780323988193
- Format: 15.2 x 22.9 x 4 cm, softcover
- Language: English English
Functional Ingredients from Algae for Foods and Nutraceuticals, Second Edition presents an overview on the composition, properties and potential to develop novel ingredients and additives for functional foods and nutraceuticals. This revised edition includes recent data on the composition and biological properties of algae, along with examples of the development of novel algae products and their performance. It includes a new chapter on both conventional and green technologies for product development and will be of interest to nutrition researchers, food technologists and marine scientists, as well as those with an interest in natural product development.
Reviews