Seaweed Sustainability

Food and Non-Food Applications

Edited by

  • Brijesh Tiwari, Manchester Metropolitan University, Manchester, UK
  • Declan Troy, Assistant Director of Research, Teagasc, Carlow, Ireland

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.

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Audience

Wide range of industries including research institutions and universities active in the areas of food science; food and feed companies; seaweed research centers; food engineering; Marine and Aquatic Bio, Plant Engineering

 

Book information

  • Published: September 2015
  • Imprint: ACADEMIC PRESS
  • ISBN: 978-0-12-418697-2


Table of Contents

1. Introduction

2. Role of seaweeds in organic farming

3. Economic importance of Seaweeds

4. Seaweeds and food security

5. Sources of seaweeds

6. Farming of seaweeds  

7. Processing of seaweeds

8. Recovery of bioactive compounds from seaweeds

9. Chemical composition of seaweeds

10. Seaweed proteins, peptides and amino acids

11. Seaweed carbohydrates

12. Seaweed minor constituents

13. Chemical characterisation and Approaches

14. Identification and Selection for Food, Feed and Fuel Applications

15. Seaweeds: a sustainable food source

16. Seaweeds: a Nutraceutical and health food

17. Seaweeds: a sustainable feed source

18. Seaweeds: a sustainable fuel source