Description

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.

Key Features

  • 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

Readership

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

Table of Contents

  • List of Contributors
  • Chapter 1: Seaweed sustainability – food and nonfood applications
    • Abstract
    • 1. Introduction
    • 2. Book objective
    • 3. Book structure and content
  • Chapter 2: World seaweed utilization
    • Abstract
    • 1. Introduction
    • 2. Which species and where from?
    • 3. Economic relevance of seaweeds
  • Chapter 3: Farming of seaweeds
    • Abstract
    • 1. Introduction
    • 2. Seaweed production and use in perspective
    • 3. Primary production: the need and means to increase it
    • 4. Seaweed farming principles
    • 5. Seaweed cultivation techniques
    • 6. Wild harvesting
    • 7. Harvesting of cultivated seaweeds
    • 8. Basic postharvest handling
    • 9. Ecological and environmental impacts of seaweed farming
    • 10. Economic and social considerations of seaweed farming
    • 11. Opportunities and challenges
    • 12. Conclusions: an idea whose time has come
  • Chapter 4: Processing of seaweeds
    • Abstract
    • 1. Introduction
    • 2. Harvesting of seaweeds
    • 3. Storage of seaweeds
    • 4. Drying of seaweeds
    • 5. Processing of seaweeds for bioactives
    • 6. Processing of seaweeds for feed
    • 7. Processing for biofuels
    • 8. Conclusions
  • Chapter 5: Chemical composition of seaweeds
    • Abstract
    • 1. Introduction
    • 2. Nutrients of seaweeds
    • 3. Various secondary metabolites
    • 4. Conclusions
  • Chapter 6: Seaweed proteins, peptides, and amino acids
    • Abstract
    • 1. Introduction
    • 2. Seaweed protein profi

Details

No. of pages:
472
Language:
English
Copyright:
© 2015
Published:
Imprint:
Academic Press
Print ISBN:
9780124186972
Electronic ISBN:
9780124199583

About the authors

Brijesh Tiwari

Brijesh Kumar Tiwari, M.Sc., Ph.D., F.I.F.S.T., is currently a Senior Research Officer at Teagasc – the Irish Agriculture and Food Development Authority. He is also the programme manager of NutraMara – the Marine Functional Food Research Initiative. His primary research interests relate to the investigation of green and sustainable solutions to food industry challenges. He is a fellow of Institute of Food Science & Technology (UK) and the Editor in Chief of Journal of Food Processing and Preservation and also part of the Editorial Board for Food Engineering Reviews.

Declan Troy

Declan J Troy, M.Sc., C.Chem., M.R.S.C., F.I.F.S.T.I., is the Assistant Director of Research, Teagasc--the Irish Agriculture and Food Development Authority with special responsibility for science based knowledge transfer to the food sector. He is the Director of NutraMara--the Marine Functional Food Research Initiative. He holds the post as President of the Institute of Food Science and Technology of Ireland (IFSTI and is Chairman of the IUFoST 2016 Congress. He has published widely in the field of food science and sits on many national and international committees formulating research in this field.