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Seaweed Sustainability: Food and Non-Food Applications

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

By: Brijesh Kumar Tiwari (Editor), Declan J Troy (Editor)

472 pages, ~150 illustrations

Academic Press

Hardback | Sep 2015 | #230079 | ISBN-13: 9780124186972
Availability: Usually dispatched within 7 days Details
NHBS Price: £110.00 $135/€124 approx

About this book

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.

Seaweed Sustainability 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, Seaweed Sustainability discusses the benefits of seaweed in human nutrition and its nutraceutical properties.


    List of Contributors
    Chapter 1: Seaweed sustainability - food and nonfood applications
        1. Introduction
        2. Book objective
        3. Book structure and content
    Chapter 2: World seaweed utilization
        1. Introduction
        2. Which species and where from?
        3. Economic relevance of seaweeds
    Chapter 3: Farming of seaweeds
        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
        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
        1. Introduction
        2. Nutrients of seaweeds
        3. Various secondary metabolites
        4. Conclusions
    Chapter 6: Seaweed proteins, peptides, and amino acids
        1. Introduction
        2. Seaweed protein profile
        3. Seaweed amino acid profile
        4. Seaweed peptide profile
        5. Purification technique
        6. Functional properties of seaweed protein, peptides, and amino acids
        7. Potential applications
        8. Conclusions
    Chapter 7: Seaweed carbohydrates
        1. Introduction
        2. Types of carbohydrates
        3. Conclusions
    Chapter 8: Seaweed minor constituents
        1. Introduction
        2. Minor constituents of seaweeds
        3. Lipids
        4. Nutritional and functional lipids
        5. Bioactive carbohydrates
        6. Minerals
        7. Vitamins
        8. Other constituents and bioactives
        9. Volatile compounds in seaweed
        10. Mannitol
        11. Conclusions
    Chapter 9: Extraction of biomolecules from seaweeds
        1. Introduction
        2. Traditional extraction methods for biomolecules
        3. Novel extraction techniques
    Chapter 10: Analytical techniques for bioactives from seaweed
        1. Introduction
        2. Sample preparation
        3. Chromatography
        4. Hyphenated chromatographic techniques
        5. Conclusions
    Chapter 11: Seaweed and food security
        1. Introduction
        2. The food security threat
        3. Seaweed as a food staple
        4. Seaweed farming opportunities and challenges
        5. Making a start: an experience in tropical seaweed cultivation and use as food
        6. Conclusions
    Chapter 12: Identification and selection of algae for food, feed, and fuel applications
        1. Introduction
        2. Algal biomass production and utilization
        3. Biochemical composition of algae
        4. Selection criteria of algal biomass for food, feed, and fuel applications
        5. Algae as a component of food
        6. Algae as a component of feed
        7. Algae as a component of fuel
        8. Challenges and future prospects
        9. Conclusions
    Chapter 13: Seaweeds: a sustainable food source
        1. Introduction
        2. History of seaweeds for human food
        3. Scope of seaweed as a sustainable source
        4. Seaweeds in the food chain
        5. Safety around seaweed consumption
        6. Challenges and opportunities
        7. Conclusions
    Chapter 14: Seaweeds: a nutraceutical and health food
        1. Introduction
        2. Generation of macroalgal protein concentrates and important techno-functional attributes
        3. Macroalgae in healthcare and cosmetic applications
        4. Sustainability of seaweed supply
        5. Regulations governing macroalgal use
        6. Conclusions
    Chapter 15: Seaweeds: a sustainable feed source for livestock and aquaculture
        1. Introduction
        2. Scope of seaweed as a sustainable feed source
        3. Implications and future recommendations
        4. Conclusions
    Chapter 16: Seaweeds: a sustainable fuel source
        1. Introduction
        2. Potential seaweeds for biofuel production
        3. Biofuel conversion technologies suitable for seaweed biomass
        4. Conclusions
    Subject Index

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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 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.

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