Unlock the Potential of Seaweed: A Comprehensive Resource for Food and Nutrition

By Daniel Ingo Hefft, Applications of Seaweed in Food and Nutrition provides a detailed overview of the cultural, biological, and engineering aspects of seaweed as a food source. As the demand for sustainable and healthy food options continues to grow, this valuable resource explores the numerous benefits of seaweed, including its nutritional value, antiviral and antibacterial properties, and its applications as a food additive and in food processing and manufacturing.

The Multifaceted Benefits of Seaweed

Recent developments have shown that seaweed extracts can prevent browning, and their uses as thickening and gelling agents in foods and cosmetics are increasingly promising. With hundreds of varieties of seaweed available, this book delves into the processing of these “crops,” providing practical insights and valuable information on:

• The origin and history of seaweed consumption
• The biology and chemistry of common seaweed varieties of industrial interest
• The potential of robotics and AI techniques in seaweed aquaculture

A Valuable Resource for Industry Professionals and Researchers

Published by Elsevier Science, this comprehensive guide is an essential resource for industry professionals, researchers, and anyone interested in the applications of seaweed in food and nutrition. With its in-depth exploration of the cultural, biological, and engineering dimensions of seaweed, this book provides a rich understanding of the potential of seaweed to revolutionize the food industry.

Product Details

Language: English
ISBN: 9780323918039, 9780323972079
Publisher: Elsevier Science
Publication Date: September 7, 2023