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.
General
Imprint: |
Elsevier - Health Sciences Division
|
Country of origin: |
United States |
Release date: |
September 2023 |
First published: |
2024 |
Editors: |
Daniel Ingo Hefft
• Charles Oluwaseun Adetunji
|
Dimensions: |
276 x 216mm (L x W) |
Pages: |
320 |
ISBN-13: |
978-0-323-91803-9 |
Categories: |
Books
|
LSN: |
0-323-91803-4 |
Barcode: |
9780323918039 |
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