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Applications of Seaweeds in Food and Nutrition

By: (Edited by) Nigeria) Adetunji Charles Oluwaseun , (Edited by) Daniel Ingo Hefft

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Ksh 21,800.00

Format: Paperback / Softback

ISBN-10: 0323918034

ISBN-13: 9780323918039

Publisher: Elsevier - Health Sciences Division

Imprint: Elsevier - Health Sciences Division

Country of Manufacture: GB

Country of Publication: GB

Publication Date: Sep 11th, 2023

Print length: 334 Pages

Weight: 960 grams

Dimensions (height x width x thickness): 21.60 x 27.60 x 2.10 cms

Product Classification: Phycology, algae & lichens
Food & beverage technology
Aquaculture & fish-farming: practice & techniques

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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.

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