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Utilization of Spirulina to Improve Nutritional Value of some Foods

Utilization of Spirulina to Improve the Nutritional Value of some Foods Products such as(Snacks, Biscuit and Juices)

In this book use spirulina in processing some foods produced such as Snacks, biscuit and juices, spirulina is one of the blue-green algae rich in protein 61.57% and contains a high proportion of essential amino acids and a source of naturally rich in vitamins especially vitamin B complex such as vitamin B12 and folic acid, which helps the growth and nutrition of the child brain, also rich in calcium and iron to protect against osteoporosis and blood diseases as well as a high percentage of natural fibers. So, the spirulina is useful and necessary for the growth of infants and very suitable for children, especially in the growth phase, the elderly and the visually appetite. It also, helps a lot in cases of general weakness, anemia and chronic constipation. Spirulina contain a selenium element and many of phytopigments such as chlorophyll and phycocyanin, and those seen as a powerful antioxidant. Finally, spirulina called the ideal food for mankind and the WHO considered its "super food" and the best food for the future because of its nutritional value is very high.
Portrait
Prof. Dr.Ashraf Sharoba, Professor in the Food Technology Department, Faculty of Agriculture, Benha Univ., Egypt. Dr.Osama Morsy Dr. in Arab Academy for Science, Technology & Maritime Transport, Arab League, Egypt.
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Einband Taschenbuch
Seitenzahl 376
Erscheinungsdatum 22.04.2017
Sprache Englisch
ISBN 978-3-330-01359-9
Verlag LAP LAMBERT Academic Publishing
Maße (L/B/H) 22/15/2,3 cm
Gewicht 576 g
Buch (Taschenbuch, Englisch)
74,99
inkl. gesetzl. MwSt.
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