Functional ingredients from algae for foods and nutraceuticals /

Functional ingredients from algae for foods and nutraceuticals / / edited by Hermina Dominguez.

Saved in:
Bibliographic Details
Superior document:Woodhead Publishing series in food science, technology and nutrition, number 256
TeilnehmendeR:
Dominguez, Hermina.
Place / Publishing House:Philadelphia, PA : : Woodhead Pub.,, 2013.
Year of Publication:2013
Language:English
Series:Woodhead Publishing in food science, technology, and nutrition ; no. 256.
Online Access:
Physical Description:1 online resource (765 pages) :; illustrations.
Tags: Add Tag
No Tags, Be the first to tag this record!
id 5001581394
ctrlnum (MiAaPQ)5001581394
(Au-PeEL)EBL1581394
(CaPaEBR)ebr10811733
(CaONFJC)MIL549013
(OCoLC)866444645
collection bib_alma
record_format marc
spelling Functional ingredients from algae for foods and nutraceuticals / edited by Hermina Dominguez.
Philadelphia, PA : Woodhead Pub., 2013.
1 online resource (765 pages) : illustrations.
text rdacontent
computer rdamedia
online resource rdacarrier
Woodhead Publishing series in food science, technology and nutrition, 2042-8049 ; number 256
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, 2016. Available via World Wide Web. Access may be limited to ProQuest affiliated libraries.
Functional foods.
Algae as food.
Electronic books.
Dominguez, Hermina.
Print version: Functional ingredients from algae for foods and nutraceuticals. Philadelphia, PA : Woodhead Pub., 2013 xxix, 734 pages Woodhead Publishing series in food science, technology and nutrition ; number 256 9780857095121 (DLC)17802510
ProQuest (Firm)
Woodhead Publishing in food science, technology, and nutrition ; no. 256.
https://ebookcentral.proquest.com/lib/oeawat/detail.action?docID=1581394 Click to View
language English
format eBook
author2 Dominguez, Hermina.
author_facet Dominguez, Hermina.
author2_variant h d hd
author2_role TeilnehmendeR
author_sort Dominguez, Hermina.
title Functional ingredients from algae for foods and nutraceuticals /
spellingShingle Functional ingredients from algae for foods and nutraceuticals /
Woodhead Publishing series in food science, technology and nutrition,
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.
title_full Functional ingredients from algae for foods and nutraceuticals / edited by Hermina Dominguez.
title_fullStr Functional ingredients from algae for foods and nutraceuticals / edited by Hermina Dominguez.
title_full_unstemmed Functional ingredients from algae for foods and nutraceuticals / edited by Hermina Dominguez.
title_auth Functional ingredients from algae for foods and nutraceuticals /
title_new Functional ingredients from algae for foods and nutraceuticals /
title_sort functional ingredients from algae for foods and nutraceuticals /
series Woodhead Publishing series in food science, technology and nutrition,
series2 Woodhead Publishing series in food science, technology and nutrition,
publisher Woodhead Pub.,
publishDate 2013
physical 1 online resource (765 pages) : illustrations.
contents 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.
isbn 9780857098689
9780857095121
issn 2042-8049 ;
callnumber-first Q - Science
callnumber-subject QP - Physiology
callnumber-label QP144
callnumber-sort QP 3144 F85 F86 42013
genre Electronic books.
genre_facet Electronic books.
url https://ebookcentral.proquest.com/lib/oeawat/detail.action?docID=1581394
illustrated Illustrated
dewey-hundreds 600 - Technology
dewey-tens 660 - Chemical engineering
dewey-ones 664 - Food technology
dewey-full 664
dewey-sort 3664
dewey-raw 664
dewey-search 664
oclc_num 866444645
work_keys_str_mv AT dominguezhermina functionalingredientsfromalgaeforfoodsandnutraceuticals
status_str n
ids_txt_mv (MiAaPQ)5001581394
(Au-PeEL)EBL1581394
(CaPaEBR)ebr10811733
(CaONFJC)MIL549013
(OCoLC)866444645
hierarchy_parent_title Woodhead Publishing series in food science, technology and nutrition, number 256
hierarchy_sequence no. 256.
is_hierarchy_title Functional ingredients from algae for foods and nutraceuticals /
container_title Woodhead Publishing series in food science, technology and nutrition, number 256
author2_original_writing_str_mv noLinkedField
_version_ 1792330764904300544
fullrecord <?xml version="1.0" encoding="UTF-8"?><collection xmlns="http://www.loc.gov/MARC21/slim"><record><leader>02240nam a2200445 i 4500</leader><controlfield tag="001">5001581394</controlfield><controlfield tag="003">MiAaPQ</controlfield><controlfield tag="005">20200903223051.0</controlfield><controlfield tag="006">m o d | </controlfield><controlfield tag="007">cr cnu||||||||</controlfield><controlfield tag="008">130705s2013 pauad ob 001 0 eng|d</controlfield><datafield tag="020" ind1=" " ind2=" "><subfield code="z">9780857095121</subfield></datafield><datafield tag="020" ind1=" " ind2=" "><subfield code="a">9780857098689</subfield><subfield code="q">(electronic bk.)</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(MiAaPQ)5001581394</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(Au-PeEL)EBL1581394</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(CaPaEBR)ebr10811733</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(CaONFJC)MIL549013</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(OCoLC)866444645</subfield></datafield><datafield tag="040" ind1=" " ind2=" "><subfield code="a">MiAaPQ</subfield><subfield code="b">eng</subfield><subfield code="e">rda</subfield><subfield code="e">pn</subfield><subfield code="c">MiAaPQ</subfield><subfield code="d">MiAaPQ</subfield></datafield><datafield tag="050" ind1=" " ind2="4"><subfield code="a">QP144.F85</subfield><subfield code="b">F86 2013</subfield></datafield><datafield tag="082" ind1="0" ind2=" "><subfield code="a">664</subfield></datafield><datafield tag="245" ind1="0" ind2="0"><subfield code="a">Functional ingredients from algae for foods and nutraceuticals /</subfield><subfield code="c">edited by Hermina Dominguez.</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="a">Philadelphia, PA :</subfield><subfield code="b">Woodhead Pub.,</subfield><subfield code="c">2013.</subfield></datafield><datafield tag="300" ind1=" " ind2=" "><subfield code="a">1 online resource (765 pages) :</subfield><subfield code="b">illustrations.</subfield></datafield><datafield tag="336" ind1=" " ind2=" "><subfield code="a">text</subfield><subfield code="2">rdacontent</subfield></datafield><datafield tag="337" ind1=" " ind2=" "><subfield code="a">computer</subfield><subfield code="2">rdamedia</subfield></datafield><datafield tag="338" ind1=" " ind2=" "><subfield code="a">online resource</subfield><subfield code="2">rdacarrier</subfield></datafield><datafield tag="490" ind1="1" ind2=" "><subfield code="a">Woodhead Publishing series in food science, technology and nutrition,</subfield><subfield code="x">2042-8049 ;</subfield><subfield code="v">number 256</subfield></datafield><datafield tag="504" ind1=" " ind2=" "><subfield code="a">Includes bibliographical references and index.</subfield></datafield><datafield tag="505" ind1="0" ind2=" "><subfield code="a">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.</subfield></datafield><datafield tag="588" ind1=" " ind2=" "><subfield code="a">Description based on print version record.</subfield></datafield><datafield tag="590" ind1=" " ind2=" "><subfield code="a">Electronic reproduction. Ann Arbor, MI : ProQuest, 2016. Available via World Wide Web. Access may be limited to ProQuest affiliated libraries.</subfield></datafield><datafield tag="650" ind1=" " ind2="0"><subfield code="a">Functional foods.</subfield></datafield><datafield tag="650" ind1=" " ind2="0"><subfield code="a">Algae as food.</subfield></datafield><datafield tag="655" ind1=" " ind2="4"><subfield code="a">Electronic books.</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Dominguez, Hermina.</subfield></datafield><datafield tag="776" ind1="0" ind2="8"><subfield code="i">Print version:</subfield><subfield code="t">Functional ingredients from algae for foods and nutraceuticals.</subfield><subfield code="d">Philadelphia, PA : Woodhead Pub., 2013</subfield><subfield code="h">xxix, 734 pages</subfield><subfield code="k">Woodhead Publishing series in food science, technology and nutrition ; number 256</subfield><subfield code="z">9780857095121</subfield><subfield code="w">(DLC)17802510</subfield></datafield><datafield tag="797" ind1="2" ind2=" "><subfield code="a">ProQuest (Firm)</subfield></datafield><datafield tag="830" ind1=" " ind2="0"><subfield code="a">Woodhead Publishing in food science, technology, and nutrition ;</subfield><subfield code="v">no. 256.</subfield></datafield><datafield tag="856" ind1="4" ind2="0"><subfield code="u">https://ebookcentral.proquest.com/lib/oeawat/detail.action?docID=1581394</subfield><subfield code="z">Click to View</subfield></datafield></record></collection>

Similar Items