Phycobiotechnology: Biodiversity and Biotechnology of Algae and Algal Products for Food, Feed, and Fuel (Innovations in Biotechnology)
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- Synopsis
- Named #1 of 15 Best New Biotechnology Books to Read in 2021 by BookAuthority. This volume explores and explains the vast uses and benefits of algae as food, feed, and fuel. It covers the most advanced applications of algae in the food and feed industries and for environmental sustainability. With chapters written by experts and which were extensively reviewed by many well-known subject experts and professionals, Phycobiotechnology: Biodiversity and Biotechnology of Algae and Algal Products for Food, Feed, and Fuel provides an abundance of valuable information. Algae are a genetically diverse group of organisms with a wide range of physiological and biochemical characteristics that have unique capabilities in the fields of agriculture, pharmaceuticals, industry, and environment. Algae hold the potential to become the planet’s next major source of energy and a vital part of the solution for climate change and dependence on fossil fuels. Many varieties of algae are also known to be an abundant source of vitamins, minerals, and other nutrients that can boost the human immune system.
- Copyright:
- 2020
Book Details
- Book Quality:
- Publisher Quality
- Book Size:
- 476 Pages
- ISBN-13:
- 9781000030433
- Related ISBNs:
- 9781774637609, 9781003019510, 9781771888967
- Publisher:
- Apple Academic Press
- Date of Addition:
- 07/15/23
- Copyrighted By:
- N/A
- Adult content:
- No
- Language:
- English
- Has Image Descriptions:
- No
- Categories:
- Nonfiction, Science, Cooking, Food and Wine, Technology
- Submitted By:
- Bookshare Staff
- Usage Restrictions:
- This is a copyrighted book.
- Edited by:
- Jeyabalan Sangeetha
- Edited by:
- Devarajan Thangadurai
- Edited by:
- Saniyasi Elumalai
- Edited by:
- Shivasharana Chandrabanda Thimmappa
Reviews
Other Books
- by Jeyabalan Sangeetha
- by Devarajan Thangadurai
- by Saniyasi Elumalai
- by Shivasharana Chandrabanda Thimmappa
- in Nonfiction
- in Science
- in Cooking, Food and Wine
- in Technology