Seaweed Sustainability

NOTE EDITORE

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. 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

SOMMARIO

1. Seaweed Sustainability--Food and Nonfood Applications2. World Seaweed Utilization3. Farming of Seaweeds4. Processing of Seaweeds5. Chemical Composition of Seaweeds6. Seaweed Proteins, Peptides, and Amino Acids7. Seaweed Carbohydrates8. Seaweed Minor Constituents9. Extraction of Biomolecules from Seaweeds10. Analytical Techniques for Bioactives from Seaweed11. Seaweed and Food Security12. Identification and Selection of Algae for Food, Feed, and Fuel Applications13. Seaweeds: A Sustainable Food Source14. Seaweeds: A Nutraceutical and Health Food15. Seaweeds: A Sustainable Feed Source for Livestock and Aquaculture16. Seaweeds: A Sustainable Fuel Source

AUTORE

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.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.

ALTRE INFORMAZIONI

• Condizione: Nuovo
• ISBN: 9780323854276
• Dimensioni: 235 x 191 mm
• Formato: Copertina rigida
• Pagine Arabe: 472