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Author: Daniel Ingo Hefft
Publisher: Elsevier
ISBN: 0323972071
Category : Technology & Engineering
Languages : en
Pages : 314
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Book Description
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
Author: Daniel Ingo Hefft
Publisher: Elsevier
ISBN: 0323972071
Category : Technology & Engineering
Languages : en
Pages : 314
Get Book Here
Book Description
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
Author: Joël Fleurence
Publisher: Academic Press
ISBN: 0128027932
Category : Technology & Engineering
Languages : en
Pages : 480
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Book Description
Seaweed in Health and Disease Prevention presents the potential usage of seaweed, macroalgae, and their extracts for enhancing health and disease. The book explores the possibilities in a comprehensive way, including outlining how seaweed can be used as a source of macronutrients and micronutrients, as well as nutraceuticals. The commercial value of seaweed for human consumption is increasing year-over-year, and some countries harvest several million tons annually. This text lays out the properties and effects of seaweeds and their use in the food industry, offering a holistic view of the ability of seaweed to impact or effect angiogenesis, tumors, diabetes and glucose control, oxidative stress, fungal infections, inflammation and infection, the gut, and the liver. - Combines foundational information and nutritional context, offering a holistic approach to the relationship between sea vegetables, diet, nutrition, and health - Provides comprehensive coverage of health benefits, including sea vegetables as sources of nutraceuticals and their specific applications in disease prevention, such as angiogenesis, diabetes, fungal infections, and others - Includes Dictionary of Terms, Key Facts, and Summary points in each chapter to enhance comprehension - Includes information on toxic varieties and safe consumption guidelines to supplement basic coverage of health benefits
Author: Brijesh K. Tiwari
Publisher: Academic Press
ISBN: 0124199585
Category : Technology & Engineering
Languages : en
Pages : 488
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Book Description
Seaweed Sustainability: Food and Non-Food Applications is the only evidence-based resource that offers an abundance of information on the applications of seaweed as a solution to meet an increasing global demand for sustainable food source. The book uncovers seaweed potential and describes the various sources of seaweed, the role of seaweeds as a sustainable source for human food and animal feeds, and the role of seaweed farming for sustainability. In addition to harvesting and processing information, the book discusses the benefits of seaweed in human nutrition and its nutraceutical properties. - Offers different perspectives by presenting examples of commercial utilization of wild-harvested or cultivated algae, marine and freshwater seaweeds - Discusses seasonal and cultivar variations in seaweeds for a better understanding of their implications in commercial applications - Includes a wide range of micro and macro algae for food and feed production and provides perspectives on seaweed as a potential energy source
Author: Catriona L. Hurd
Publisher: Cambridge University Press
ISBN: 0521145953
Category : Science
Languages : en
Pages : 567
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Book Description
A synthesis of concepts and examples of how physiological processes influence seaweed communities worldwide, authored by experts in the field.
Author: Vitor H. Pomin
Publisher: Nova Science Publishers
ISBN: 9781614708780
Category : Marine algae
Languages : en
Pages : 0
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Book Description
Plant extracts have been utilised for treatment in medical conditions since ancient times. The decision to use these natural agents was initially supported only by empirical knowledge and/or common-sense. More recently, a body of scientific literature has been generated which confirms a biological basis for these types of medical effects. This book provides a summary of trends in biochemical/pharmacological research concerning seaweeds; an in-depth discussion of nutritional values and pharmaceutical effects of seaweed components and ecological factors responsible for altering algal systems and the possible anabolisms of these bioactive samples are described. The broad-range medicinal use of some seaweed components is reported as well.
Author: Yimin Qin
Publisher: Academic Press
ISBN: 0128133139
Category : Technology & Engineering
Languages : en
Pages : 322
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Book Description
Bioactive Seaweed Substances for Functional Food Applications: Natural Ingredients for Healthy Diets presents various types of bioactive seaweed substances and introduces their applications in functional food products. Presenting summaries of the substances derived from seaweed, this book systematically explores new ingredients and the bioactive substances that are both environmentally friendly and highly beneficial to human health. This evidence-based resource offers an abundance of information on the applications of seaweed as a solution to meet an increasing global demand for sustainable food sources. It is an essential reference for anyone involved in seaweed substance research, seaweed processing, and food and health disciplines. - Discusses the use of bioactive seaweed substances as a new class of food ingredients - Outlines the use of seaweed as gelling agents used for food restructuring, coating and encapsulation - Systematically explores new ingredients and the bioactive substances that are both environmentally friendly and highly beneficial to human health
Author: Professor Xin Gen Lei
Publisher: Burleigh Dodds Science Publishing
ISBN: 1786766221
Category : Technology & Engineering
Languages : en
Pages : 244
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Book Description
Summarises current advances in the use of seaweed and microalgae as alternative sources of protein primarily in the livestock sector Provides an authoritative assessment on the need for alternative protein/energy sources in the agricultural market Highlights the adaptability of seaweed/macroalgae for use across different diets (e.g. human, ruminant, swine, poultry, marine)
Author: Gaurav Rajauria
Publisher: John Wiley & Sons
ISBN: 1119542618
Category : Technology & Engineering
Languages : en
Pages : 64
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Book Description
Recent Advances in Micro- and Macroalgal Processing A comprehensive review of algae as novel and sustainable sources of algal ingredients, their extraction and processing This comprehensive text offers an in-depth exploration of the research and issues surrounding the consumption, economics, composition, processing and health effects of algae. With contributions from an international team of experts, the book explores the application of conventional and emerging technologies for algal processing. The book includes recent developments such as drying and milling technologies along with advancements in sustainable greener techniques. The text also highlights individual groups of compounds including polysaccharides, proteins, polyphenols, carotenoids, lipids and fibres from algae. The authors provide insightful reviews of the traditional and more recent applications of algae/algal extracts in food, feed, pharmaceutical and cosmetics products. Offering a holistic view of the various applications, the book looks at the economic feasibility, market trends and considerations, and health hazards associated with algae for industrial applications. This important book: Provides a comprehensive overview of algal biomolecules and the role of emerging processing technologies Explores the potential biological and health benefits of algae and their applications in food, pharmaceuticals and cosmetic products Includes a current review of algal bioactives and processing technologies for food and ingredient manufacturers Contains contributions from leading academic and industrial experts Written for food scientists, allied researchers and professional food technologists, Recent Advances in Micro- and Macroalgal Processing: Food and Health Perspectives offers a guide to the novel processing and extraction techniques for exploring and harnessing the immense potential of algae.
Author: Rathinam Raja
Publisher: CRC Press
ISBN: 1000457109
Category : Science
Languages : en
Pages : 295
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Book Description
Algae for Food: Cultivation, Processing and Nutritional Benefits Algae are a primitive, living photosynthetic form and they are the oldest living organism. In the marine ecosystem, algae are the primary producers that supply energy required to a diverse marine organism and especially seaweed provides a habitat for invertebrates and fishes. There have been significant advances in many areas of phycology. This book describes the advances related to food and nutrition of algae achieved during the last decades, it also identifies gaps in the present knowledge and needs for the future. The 17 chapters, grouped into 6 parts, are written by phycologists. More insight on industrial exploitation of algae and their products is supported by current studies and will help academia. The first part explains new technologies to improve the microalgal biomass, strain improvement and different methods of seaweed cultivation. In the second part, food and nutraceutical applications of algae, food safety aspects, green nanotechnology and formulation methods for the extraction and isolation of algal functional foods are described. The third part deals with pigments and carotenoids while the fourth part exploits the isolation and application of hydrocolloids, nutritional implications of algal polysaccharides and the characterization and bioactivity of fucoidans. In the fifth part, the biomedical potential of seaweed followed by agricultural applications of algae are well described. The book is an important resource for scholars that provides knowledge on wide range of topics. Key Features Covers important fields of algae from biomass production to genetic engineering aspects of algae Useful in the field of algal biotechnology, aquaculture, marine micro and macrobiology, microbial biotechnology and bioprocess technology Focuses on the therapeutic and nutritional areas of algae
Author:
Publisher: Academic Press
ISBN: 0123877008
Category : Technology & Engineering
Languages : en
Pages : 487
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Book Description
This volume on medicinal foods from the sea narrates the bioactive principles of various marine floral (vertebrate and Invertebrate), faunal (Macro and Micro algal) and microbial sources. Contributions from eminent scientists worldwide explain about the latest advance implications in the development and application of marine originated functional foods, as potential pharmaceuticals and medicines for the benefit of humankind by meeting the present nutraceutical demands. - The latest important information for food scientists and nutritionists - Peer-reviewed articles by a panel of respected scientists - The go-to series since 1948
