Seaweed Sustainability

Food and Non-Food Applications

Inbunden, Engelska, 2015

Av Brijesh K. Tiwari, Ireland) Tiwari, Brijesh K. (Principal Research Officer, TEAGASC, Adjunct Professor; University College Dublin, Declan Troy

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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

Produktinformation

Utgivningsdatum2015-09-14
Mått191 x 235 x undefined mm
Vikt1 040 g
FormatInbunden
SpråkEngelska
Antal sidor472
FörlagElsevier Science
ISBN9780124186972

Tillhör följande kategorier

Marinbiologi inom Naturvetenskap och teknik
Biologi inom Naturvetenskap och teknik

Brijesh K Tiwari, M.Sc., Ph.D., FIFST, FRSC is a principal research officer at TEAGASC and adjunct Professor at University College Dublin, Ireland. Previously he was a Research Professor @ Food Research Center; Manchester Metropolitan University, UK; He has been an external research project evaluator for Research Council of Norway and External evaluator for Norwegian Strategic Research Programme, Norway; Executive Agency for Higher Education and Research, Development and Innovation. Dr. Tiwari does extensive research all around the world, has won many awards, is an editorial board member and a keynote speaker at international conferences with over 175 peer-reviewed research publications and over 100 book chapters. He has also co-edited 10 books and is a book series editor for IFST Advances in Food Science book series. He is currently the Editor-in-chief of the Journal of Food Processing and Preservation.

CHAPTER 1 Seaweed Sustainability--Food and Nonfood ApplicationsCHAPTER 2 World Seaweed UtilizationCHAPTER 3 Farming of SeaweedsCHAPTER 4 Processing of SeaweedsCHAPTER 5 Chemical Composition of SeaweedsCHAPTER 6 Seaweed Proteins, Peptides, and Amino AcidsCHAPTER 7 Seaweed CarbohydratesCHAPTER 8 Seaweed Minor ConstituentsCHAPTER 9 Extraction of Biomolecules from SeaweedsCHAPTER 10 Analytical Techniques for Bioactives from SeaweedCHAPTER 11 Seaweed and Food SecurityCHAPTER 12 Identification and Selection of Algae for Food, Feed, and Fuel ApplicationsCHAPTER 13 Seaweeds: A Sustainable Food SourceCHAPTER 14 Seaweeds: A Nutraceutical and Health FoodCHAPTER 15 Seaweeds: A Sustainable Feed Source for Livestock and AquacultureCHAPTER 16 Seaweeds: A Sustainable Fuel Source