Applications of Seaweeds in Food and Nutrition
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Form:Einzelkauf Download
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Sprache:Englisch
Fr. 125.90
inkl. gesetzl. MwSt.Beschreibung
Produktdetails
Format
ePUB 3
Kopierschutz
Nein
Family Sharing
Nein
Text-to-Speech
Ja
Erscheinungsdatum
07.09.2023
Herausgeber
Daniel Ingo Hefft + weitereVerlag
Elsevier Science & Techn.Seitenzahl
320 (Printausgabe)
Dateigröße
17584 KB
Sprache
Englisch
EAN
9780323972079
Applications of Seaweeds in Food and Nutrition provides an overview on the cultural, biological and engineering dimensions relating to seaweed as a food. With the need for sustainable and healthy foods growing, this comprehensive resource explores how seaweeds can deliver not only nutritional benefits, but also antiviral and antibacterial properties as a food additive and within food processing and manufacturing. Recent developments show that the use of seaweed extracts as a compound can prevent browning. It use in other areas such as a thickening and gelling agents in foods and cosmetics is also encouraging.
There are hundreds of different varieties of seaweed known to mankind, yet very little literature is available on the processing of these "crops." This book provides these valuable and practical insights.
- Introduces the origin of seaweed consumption and its biology
- Examines common seaweed varieties of industrial interest and their chemical composition
- Explores the potential of robotics and AI techniques in seaweed aquaculture
There are hundreds of different varieties of seaweed known to mankind, yet very little literature is available on the processing of these "crops." This book provides these valuable and practical insights.
- Introduces the origin of seaweed consumption and its biology
- Examines common seaweed varieties of industrial interest and their chemical composition
- Explores the potential of robotics and AI techniques in seaweed aquaculture
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