食品・栄養面の海草の応用 Applications of Seaweeds in Food and Nutrition

著者名：Hefft, Daniel Ingo (EDT)/Adetunji, Charles Oluwaseun (EDT)

Elsevier（2023/09/07発売）

• 言語：ENG
• ISBN：9780323918039
• eISBN：9780323972079

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.- 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

Table of Contents

1. History of seaweeds as a food2. Evolution, biology and genetics of seaweeds3. Impact of environmental and marine pollution on seaweed farming4. Seaweeds and the United Nations' Sustainable Development Goals - 2022 and beyond5. Impact of climate change on seaweeds and their future6. Seaweed Aquaculture for Human Foods in Land Based and IMTA Systems7. Nutritional composition of selected seaweeds8. Alginate in food and beverage formulations9. Seaweed extracts-treated food and their benefits for shelf life and animal/human consumption10. Proteins extracted from brown seaweed and their potential uses as foods and nutraceuticals11. Safety and Allergenicity of Seaweeds12. Processing of seaweeds in industrial food application13. Seaweed-derived snack foods: products and processing14. Seaweeds derived by-products15. Seaweed fermentation for the development of novel food products16. Potentials of robotics and AI techniques for the processing of seaweeds17. Seaweeds-derived packaging material18. Seaweeds in Food Contact Materials: Properties, Applications and Migrations Aspects