Seaweed Sustainability
Food and Non-Food Applications
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Seaweed Sustainability: Food and Non-Food Applications, Second Edition is the leading evidence-based resource for information on the applications of seaweed as a solution to meet an increasing global demand as a 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. It covers various aspects of seaweeds ranging from harvesting, processing and applications and includes the classification, importance, chemical composition and impact of climate change on seaweed harvesting techniques, processing, conventional and emerging technologies.This new edition is completely updated and includes a range of new products and ingredients obtained for food, feed and fuel applications. In addition, it includes a new chapter on the biorefinery of seaweeds using a zero-waste approach.
Key Features
- Highlights the importance of seaweeds and their utilization
- Offers various food and non-food applications of seaweeds, along with production and consumption trends around the globe
- Includes the classification and various types of seaweed and algae available around the world and their geographical and ecological distributions
- Discusses the functional and nutritional properties of protein and their potential applications for food and feed
Readership
Wide range of industries including research institutions and universities active in the areas of marine and aquatic bio, plant engineering, food science; food and feed companies; seaweed research centers; food engineering; Food regulatory agencies, Aquaculture, Food ingredients and Food industry personnel
Table of Contents
- 1. Seaweed Sustainability--Food and Nonfood Applications
2. World Seaweed Utilization
3. Farming of Seaweeds
4. Processing of Seaweeds
5. Chemical Composition of Seaweeds
6. Seaweed Proteins, Peptides, and Amino Acids
7. Seaweed Carbohydrates
8. Seaweed Minor Constituents
9. Extraction of Biomolecules from Seaweeds
10. Analytical Techniques for Bioactives from Seaweed
11. Seaweed and Food Security
12. Identification and Selection of Algae for Food, Feed, and Fuel Applications
13. Seaweeds: A Sustainable Food Source
14. Seaweeds: A Nutraceutical and Health Food
15. Seaweeds: A Sustainable Feed Source for Livestock and Aquaculture
16. Seaweeds: A Sustainable Fuel Source
Product details
- No. of pages: 472
- Language: English
- Copyright: © Academic Press 2029
- Published: January 1, 2022
- Imprint: Academic Press
- Hardcover ISBN: 9780323854276
About the Editors
Brijesh Tiwari
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.
Affiliations and Expertise
Principal Research Officer, TEAGASC, Adjunct Professor; University College Dublin, Ireland
Declan Troy
Declan J. Troy Assistant Director of Research Head, Food Research Programme Director of Technology Transfer President, Institute of Food Science and Technology (IFSTI) Teagasc Food Research Centre Ashtown, Dublin Ireland and Assistant Director of Research for Teagasc – the Irish Agriculture and Development Authority. He has fostered highly successful international collaborations and exchange of knowledge in food science by leading trans-national research programs worth more than €50 million that supported 125 Ph.D. students globally in different laboratories at collaborating institutions. He served as Chairman of the World Congress of Food Science and Technology in Dublin in his capacity as President of the Institute of Food Science and Technology of Ireland. He has published ~70 articles and contributed to several books.
Affiliations and Expertise
Assistant Director of Research Head, Food Research Programme; Director of Technology Transfer President, Institute of Food Science and Technology (IFSTI) Teagasc Food Research Centre Ashtown, Dublin, Ireland