Phycobiotechnology: Biodiversity and Biotechnology of Algae and Algal Products for Food, Feed, and Fuel
Táto e‑kniha
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.
O autorovi
Jeyabalan Sangeetha, PhD, is Assistant Professor at Central University of Kerala, Kasaragod, South India.
Devarajan Thangadurai, PhD, is Senior Assistant Professor at Karnatak University in South India.
Sanniyasi Elumalai, PhD, is Professor in the Department of Biotechnology, University of Madras, Chennai, India.
Shivasharana Chandrabanda Thimmappa, PhD, is Assistant Professor of Biotechnology and Microbiology at Karnatak University, Dharwad, India.
