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.
1. Title of Book - p. i 2. Cover image - p. i 3. Title page - p. ii 4. Table of Contents - p. iii 5. Copyright - p. iii 6. List of contributors - p. ix 7. About the editors - p. x 8. Preface - p. xiii 9. Chapter 1. History of seaweeds as a food - p. 1 10. Chapter 2. Evolution, biology, and genetics of seaweeds - p. 19 11. Chapter 3. Impact of environmental and marine pollution on seaweed farming - p. 35 12. Chapter 4. Seaweeds and the United Nations' Sustainable Development Goals 2 and 3—2022 and beyond - p. 45 13. Chapter 5. Impact of climate change on seaweeds and their future - p. 63 14. Chapter 6. Seaweed aquaculture for human foods in land based and IMTA systems - p. 77 15. Chapter 7. Nutritional composition of selected seaweeds - p. 101 16. Chapter 8. Alginate in food and beverage formulations - p. 115 17. Chapter 9. Seaweed extracts-treated food and their benefits for shelf life and animal/human consumption - p. 129 18. Chapter 10. REMOVED: Proteins extracted from brown seaweed and their potential uses as foods and nutraceuticals - p. 174 19. Chapter 11. Safety and allergenicity of seaweeds - p. 195 20. Chapter 12. Processing of seaweeds in industrial food application - p. 205 21. Chapter 13. Seaweed-derived snack foods: products and processing - p. 215 22. Chapter 14. Seaweeds derived by-products - p. 225 23. Chapter 15. Seaweed fermentation for the development of novel food products - p. 235 24. Chapter 16. Potentials of robotics and AI techniques for monitoring seaweeds - p. 251 25. Chapter 17. Seaweed derived sustainable packaging - p. 263 26. Chapter 18. Seaweeds in food contact materials: properties, applications and migrations aspects - p. 289 27. Index - p. 309
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.
1. Title of Book - p. i 2. Cover image - p. i 3. Title page - p. ii 4. Table of Contents - p. iii 5. Copyright - p. iii 6. List of contributors - p. ix 7. About the editors - p. x 8. Preface - p. xiii 9. Chapter 1. History of seaweeds as a food - p. 1 10. Chapter 2. Evolution, biology, and genetics of seaweeds - p. 19 11. Chapter 3. Impact of environmental and marine pollution on seaweed farming - p. 35 12. Chapter 4. Seaweeds and the United Nations' Sustainable Development Goals 2 and 3—2022 and beyond - p. 45 13. Chapter 5. Impact of climate change on seaweeds and their future - p. 63 14. Chapter 6. Seaweed aquaculture for human foods in land based and IMTA systems - p. 77 15. Chapter 7. Nutritional composition of selected seaweeds - p. 101 16. Chapter 8. Alginate in food and beverage formulations - p. 115 17. Chapter 9. Seaweed extracts-treated food and their benefits for shelf life and animal/human consumption - p. 129 18. Chapter 10. REMOVED: Proteins extracted from brown seaweed and their potential uses as foods and nutraceuticals - p. 174 19. Chapter 11. Safety and allergenicity of seaweeds - p. 195 20. Chapter 12. Processing of seaweeds in industrial food application - p. 205 21. Chapter 13. Seaweed-derived snack foods: products and processing - p. 215 22. Chapter 14. Seaweeds derived by-products - p. 225 23. Chapter 15. Seaweed fermentation for the development of novel food products - p. 235 24. Chapter 16. Potentials of robotics and AI techniques for monitoring seaweeds - p. 251 25. Chapter 17. Seaweed derived sustainable packaging - p. 263 26. Chapter 18. Seaweeds in food contact materials: properties, applications and migrations aspects - p. 289 27. Index - p. 309
