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Full Description
Seaweeds have had a role in the human diet, particularly in Japan, since 600 BC but still the use of algae for food applications is not widely adopted. This is due to a lack of available systematic information on algae and its various food applications.
This book provides details on algae applications for students, food technologists and developers in the food industry who will all gain a better understanding of how to exploit the untapped potential of algae in food processes. Algae act as a reservoir of macro- and micronutrients including proteins, carbohydrates, lipids, peptides, vitamins, minerals and dietary fibres. They offer numerous health benefits, for example acting as anti-inflammatories, anti-coagulants, anti-oxidants and blood sugar regulators to name but a few. The oceans house these abundant and valuable products but their use is still in its infancy and the details contained in this single reference will encourage investigation into this sustainable source of food.
Contents
Algal Biodiversity
Algae: Factory of Biomedicine and Food Bioactives
Algae and Value-added Products
Food, Feed and Nutraceuticals: Algal Perspective
Cellulose, Hemicellulose and Beta-glucans
Algal Pectin, Lignin and Galactans: New Perspectives
Algal Alginates
Starch, Laminarans and Fucoidans
Algae: Microfactory for Carrageenan and Ulvans
Applications of Algal Starch in the Food Sector
Laminarans
Fucoidans
Alginate in the Food Industry
Applications of Carrageenans and Ulvan in the Food Sector
Algal Cellulose, Hemicellulose and Beta-glucans in the Food Sector
Applications of Algal Pectin, Lignin and Galactans in the Food Sector
Algal Phycobiliproteins
Applications of Lectins and Phycobiliproteins in the Food Sector
