Dr. Herminia Domínguez received her PhD Degree in Chemistry from the University of Santiago de Compostela. She is professor of Chemical Engineering at University of Vigo (Spain), where she has been working on the extraction of bioactive compounds from underutilized and residual sources using green technologies, particularly pressurized solvents and membrane technology.

• Algae as a source of biologically active ingredients for the formulation of functional foods and nutraceuticals. Part 1 Structure and occurrence of the major algal components: Chemical structures of algal polysaccharides; Algal lipids, fatty acids and sterols; Algal proteins, peptides and amino acids; Phlorotannins; Pigments and minor compounds in algae. Part 2 Biological properties of algae and algal components: Antioxidant properties of algal components and fractions; Antimicrobial activity of compounds isolated from algae; Anticancer agents derived from marine; Anti-inflammatory properties of algae; Algae and cardiovascular health; Gastric and hepatic protective effects of algal components; Anti-obesity and anti-diabetic activities of algae. Part 3 Extraction of bioactive components from algae: Conventional and alternative technologies for the extraction of algal polysaccharides; Enzymatic extraction of bioactives from algae; Subcritical water extraction of bioactive components from algae; Supercritical CO2 extraction of bioactive components from algae; Ultrasonic- and microwave-assisted extraction and modification of algal components. Part 4 Applications of algae and algal components in foods, functional foods and nutraceuticals: Design of healthier foods and beverages containing whole algae; Development of nutraceuticals containing marine algae oils; Prebiotic properties of algae and algae-supplemented products; Algal hydrocolloids for the production and delivery of probiotic bacteria; Cosmeceuticals from algae.

"Editor Domiínguez…offers this reference on nutritional roles for various kinds of algae and their extractives…Aqueous, supercritical, and enzymatic extractions are discussed, and the marketing and legal concerns associated with various formulations are addressed. Chapters are summaries rather than individual studies, but retain the information density of a primary research article." --ProtoView.com, February 2014"The book explores the structure and occurrence of the major algal components of both seaweeds and microalgae, biological properties of algae and algal components (including their use as anti-obesity, anti-diabetic and anti-cancer additives) and various extraction methods…several chapters are devoted to practical applications of algae as components in food…" --Australian Dairy Foods, February/March 2014

Dr. Herminia Domínguez received her PhD Degree in Chemistry from the University of Santiago de Compostela. She is professor of Chemical Engineering at University of Vigo (Spain), where she has been working on the extraction of bioactive compounds from underutilized and residual sources using green technologies, particularly pressurized solvents and membrane technology.

• Algae as a source of biologically active ingredients for the formulation of functional foods and nutraceuticals. Part 1 Structure and occurrence of the major algal components: Chemical structures of algal polysaccharides; Algal lipids, fatty acids and sterols; Algal proteins, peptides and amino acids; Phlorotannins; Pigments and minor compounds in algae. Part 2 Biological properties of algae and algal components: Antioxidant properties of algal components and fractions; Antimicrobial activity of compounds isolated from algae; Anticancer agents derived from marine; Anti-inflammatory properties of algae; Algae and cardiovascular health; Gastric and hepatic protective effects of algal components; Anti-obesity and anti-diabetic activities of algae. Part 3 Extraction of bioactive components from algae: Conventional and alternative technologies for the extraction of algal polysaccharides; Enzymatic extraction of bioactives from algae; Subcritical water extraction of bioactive components from algae; Supercritical CO2 extraction of bioactive components from algae; Ultrasonic- and microwave-assisted extraction and modification of algal components. Part 4 Applications of algae and algal components in foods, functional foods and nutraceuticals: Design of healthier foods and beverages containing whole algae; Development of nutraceuticals containing marine algae oils; Prebiotic properties of algae and algae-supplemented products; Algal hydrocolloids for the production and delivery of probiotic bacteria; Cosmeceuticals from algae.

"Editor Domiínguez…offers this reference on nutritional roles for various kinds of algae and their extractives…Aqueous, supercritical, and enzymatic extractions are discussed, and the marketing and legal concerns associated with various formulations are addressed. Chapters are summaries rather than individual studies, but retain the information density of a primary research article." --ProtoView.com, February 2014"The book explores the structure and occurrence of the major algal components of both seaweeds and microalgae, biological properties of algae and algal components (including their use as anti-obesity, anti-diabetic and anti-cancer additives) and various extraction methods…several chapters are devoted to practical applications of algae as components in food…" --Australian Dairy Foods, February/March 2014

Dr. Herminia Domínguez received her PhD Degree in Chemistry from the University of Santiago de Compostela. She is professor of Chemical Engineering at University of Vigo (Spain), where she has been working on the extraction of bioactive compounds from underutilized and residual sources using green technologies, particularly pressurized solvents and membrane technology.

• Algae as a source of biologically active ingredients for the formulation of functional foods and nutraceuticals. Part 1 Structure and occurrence of the major algal components: Chemical structures of algal polysaccharides; Algal lipids, fatty acids and sterols; Algal proteins, peptides and amino acids; Phlorotannins; Pigments and minor compounds in algae. Part 2 Biological properties of algae and algal components: Antioxidant properties of algal components and fractions; Antimicrobial activity of compounds isolated from algae; Anticancer agents derived from marine; Anti-inflammatory properties of algae; Algae and cardiovascular health; Gastric and hepatic protective effects of algal components; Anti-obesity and anti-diabetic activities of algae. Part 3 Extraction of bioactive components from algae: Conventional and alternative technologies for the extraction of algal polysaccharides; Enzymatic extraction of bioactives from algae; Subcritical water extraction of bioactive components from algae; Supercritical CO2 extraction of bioactive components from algae; Ultrasonic- and microwave-assisted extraction and modification of algal components. Part 4 Applications of algae and algal components in foods, functional foods and nutraceuticals: Design of healthier foods and beverages containing whole algae; Development of nutraceuticals containing marine algae oils; Prebiotic properties of algae and algae-supplemented products; Algal hydrocolloids for the production and delivery of probiotic bacteria; Cosmeceuticals from algae.

"Editor Domiínguez…offers this reference on nutritional roles for various kinds of algae and their extractives…Aqueous, supercritical, and enzymatic extractions are discussed, and the marketing and legal concerns associated with various formulations are addressed. Chapters are summaries rather than individual studies, but retain the information density of a primary research article." --ProtoView.com, February 2014"The book explores the structure and occurrence of the major algal components of both seaweeds and microalgae, biological properties of algae and algal components (including their use as anti-obesity, anti-diabetic and anti-cancer additives) and various extraction methods…several chapters are devoted to practical applications of algae as components in food…" --Australian Dairy Foods, February/March 2014