Applications of Seaweeds in Food and Nutrition

ISBN-13: 9780323918039 / Angielski / Miękka / 2023

Daniel Ingo Hefft; Uthman Badmus; Charles Oluwaseun Adetunji

Opis

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.

Spis treści

1. History of seaweeds as a food

2. Evolution, biology and genetics of seaweeds

3. Impact of environmental and marine pollution on seaweed farming

4. Seaweeds and the United Nations' Sustainable Development Goals - 2022 and beyond

5. Impact of climate change on seaweeds and their future

6. Seaweed Aquaculture for Human Foods in Land Based and IMTA Systems

7. Nutritional composition of selected seaweeds

8. Alginate in food and beverage formulations

9. Seaweed extracts-treated food and their benefits for shelf life and animal/human consumption

10. Proteins extracted from brown seaweed and their potential uses as foods and nutraceuticals

11. Safety and Allergenicity of Seaweeds

12. Processing of seaweeds in industrial food application

13. Seaweed-derived snack foods: products and processing

14. Seaweeds derived by-products

15. Seaweed fermentation for the development of novel food products

16. Potentials of robotics and AI techniques for the processing of seaweeds

17. Seaweeds-derived packaging material

18. Seaweeds in Food Contact Materials: Properties, Applications and Migrations Aspects