Seaweed Bioactives
188,99 €
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Erscheint vorauss. 5. Januar 2026
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Seaweeds are a rich source of number of metabolites such as polyphenols, polysaccharides, fatty acids, proteins, peptides, which can be used as functional ingredients in many industrial applications such as functional food, nutraceuticals, pharmaceuticals and cosmeceuticals. While chromatographic and spectroscopic techniques have made bioactives analysis easier than before, their successful analysis depends on extraction techniques used. The book covers various emerging technologies for the extraction and characterization of bioactive compounds from seaweeds. The book provides in-depth…mehr

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Produktbeschreibung
Seaweeds are a rich source of number of metabolites such as polyphenols, polysaccharides, fatty acids, proteins, peptides, which can be used as functional ingredients in many industrial applications such as functional food, nutraceuticals, pharmaceuticals and cosmeceuticals. While chromatographic and spectroscopic techniques have made bioactives analysis easier than before, their successful analysis depends on extraction techniques used. The book covers various emerging technologies for the extraction and characterization of bioactive compounds from seaweeds. The book provides in-depth information about the technique, its benefits and disadvantages, and potential industrial applications.
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Autorenporträt
Amit Kumar Jaiswal is an assistant lecturer at the School of Food Science and Environmental Health, Dublin Institute of Technology, Dublin, Ireland. He earned his BSc (microbiology) from Andhra University, India, MSc (biotechnology) from Jiwaji University, and PhD in food technology from Dublin Institute of Technology, Dublin, Ireland. He has a broad background in food science and biotechnology. He is author of the book "Food Processing Technologies: Impact on Product Attributes," published by CRC Press, Boca Raton, Florida. He has coauthored numerous book chapters, peer-reviewed journal papers, and conference papers, and also presented his work at several national and international conferences. He is a frequent reviewer of several journals in the area of biotechnology and food science and technology. Dr. Jaiswal's research addresses the fundamentals of food science and engineering as it applies in the development of functional food ingredients, their extraction, and subsequent waste valorization.