Applications of Seaweeds in Food and Nutrition
eBook - ePub

Applications of Seaweeds in Food and Nutrition

  1. 319 pages
  2. English
  3. ePUB (mobile friendly)
  4. Available on iOS & Android
eBook - ePub

Applications of Seaweeds in Food and Nutrition

About this book

Applications of Seaweeds in Food and Nutrition provides an overview on the cultural, biological and engineering dimensions relating to seaweed as a food. With the need for sustainable and healthy foods growing, this comprehensive resource explores how seaweeds can deliver not only nutritional benefits, but also antiviral and antibacterial properties as a food additive and within food processing and manufacturing. Recent developments show that the use of seaweed extracts as a compound can prevent browning. It use in other areas such as a thickening and gelling agents in foods and cosmetics is also encouraging. There are hundreds of different varieties of seaweed known to mankind, yet very little literature is available on the processing of these "crops." This book provides these valuable and practical insights. - Introduces the origin of seaweed consumption and its biology - Examines common seaweed varieties of industrial interest and their chemical composition - Explores the potential of robotics and AI techniques in seaweed aquaculture

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Information

Publisher
Elsevier
Year
2023
Print ISBN
9780323918039
eBook ISBN
9780323972079
Topic
Technology & Engineering
Subtopic
Marine Biology
Index
Technology & Engineering

Table of contents

  1. Title of Book
  2. Cover image
  3. Title page
  4. Table of Contents
  5. Copyright
  6. List of contributors
  7. About the editors
  8. Preface
  9. Chapter 1 History of seaweeds as a food
  10. Chapter 2 Evolution, biology, and genetics of seaweeds
  11. Chapter 3 Impact of environmental and marine pollution on seaweed farming
  12. Chapter 4 Seaweeds and the United Nations' Sustainable Development Goals 2 and 3—2022 and beyond
  13. Chapter 5 Impact of climate change on seaweeds and their future
  14. Chapter 6 Seaweed aquaculture for human foods in land based and IMTA systems
  15. Chapter 7 Nutritional composition of selected seaweeds
  16. Chapter 8 Alginate in food and beverage formulations
  17. Chapter 9 Seaweed extracts-treated food and their benefits for shelf life and animal/human consumption
  18. Chapter 10 REMOVED: Proteins extracted from brown seaweed and their potential uses as foods and nutraceuticals
  19. Chapter 11 Safety and allergenicity of seaweeds
  20. Chapter 12 Processing of seaweeds in industrial food application
  21. Chapter 13 Seaweed-derived snack foods: products and processing
  22. Chapter 14 Seaweeds derived by-products
  23. Chapter 15 Seaweed fermentation for the development of novel food products
  24. Chapter 16 Potentials of robotics and AI techniques for monitoring seaweeds
  25. Chapter 17 Seaweed derived sustainable packaging
  26. Chapter 18 Seaweeds in food contact materials: properties, applications and migrations aspects
  27. Index

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Yes, you can access Applications of Seaweeds in Food and Nutrition by Daniel Ingo Hefft,Charles Oluwaseun Adetunji in PDF and/or ePUB format, as well as other popular books in Technology & Engineering & Marine Biology. We have over 1.5 million books available in our catalogue for you to explore.