Applications of Seaweeds in Food and Nutrition

Campden BRI United Kingdom; Product Research Birmingham University of Birmingham Daniel Ingo (School of Chemical Engineering (Editor) Faculty of Sciences and the Director of Research and Innova Charles Oluwaseun (Full Professor at the Department of Microbiology (Editor)

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Description

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.