This is a book that has been divided into 9 chapters, including information on the recovery of highly valuable compounds for microalgae. The authors of this volume discuss seaweed as a renewable and globally available feedstock with potential applications in the food and feed industries, as well as the agricultural, chemical, or pharmaceutical fields. The chapters include discussions on a wide range of topics including an overview of seaweed by-products, Algae and microalgae biorefineries, the potential use of seaweed by-products in various products and materials, colour stability, and pigment contents of powdered laver (Pyropia yezoensis). The text also includes the interactions of the algae Sargassum muticum with metals as a starting point for the valorisation of invasive seaweed species, as well as new insights into the nutrition and functionality of seaweed. Microalgae biomass as an ingredient to design added value in food products, as well as seaweed biomass for bioremediation or Ethanol creation are additional topics.

Sustainable Seaweed Technologies: Cultivation, Biorefinery, and Applications collates key background information on efficient cultivation and biorefinery of seaweeds, combining underlying chemistry and methodology with industry experience. Beginning with a review of the opportunities for seaweed biorefinery and the varied components and properties of macroalgae, the book then reviews all the key steps needed for industrial applications, from its cultivation, collection and processing, to extraction techniques, concentration and purification. A range of important applications are then discussed, including the production of energy and novel materials from seaweed, before a set of illustrative case studies shows how these various stages work in practice. Drawing on the expert knowledge of a global team of editors and authors, this book is a practical resource for both researchers and businesses who currently work with macroalgae.

Advances in Rheology Research has been divided into fourteen chapters. The renowned authors of this volume discuss current advances in rheology research for different application fields, covering theoretical and experimental scientific contributions. The fourteen chapters include discussions on a wide range of outstanding rheological issues such as rheology and 3D printing; rheological characterisation of injection grouts using rotational rheometry; analysis of rheological properties of 100% liquid CO2 based gel fracturing fluid; rheology applied to food product design; miscibility and viscoelastic properties of poly(styrene-co-acrylonitrile) blends; rheology of honey; unusual nonlinear rheological behaviour of branched polymers: multiple overshoots in stress growth, experiments and theory; viscosity and viscoelasticity of baby foods; rheology as an instrument for food development; using the Laplace transform in rheology kinetic modeling; design of vibration absorbers using the rheological properties of viscoelastic materials; a viscoelastic fluid due to a non-linear accelerating elastic sheet; an MHD boundary layer viscoelastic fluid flow over a stretching sheet in a porous medium; and thermal radiation effect on fully developed laminar mixed convection flow in a vertical porous stratum by using a differential transform method. All of the above chapters are intended to contribute the improvement understanding of the rheological characterization and performance in numerous application fields from the food to the non-food industries.

Flour: Production, Varieties and Nutrition has been divided into fifteen chapters. The prestigious authors of this volume discuss traditional and alternative flours for different application fields, covering a broad range of gluten and novel gluten-free flours. The fifteen chapters include discussions on a wide range of topics such as gluten-containing flours versus alternative gluten-free flours; burdock (Arctium lappa, L) root flour production: technological, nutritional, and functional characterizations; the nutritional and functional properties of wheat; in vitro starch digestibility of snack bars formulated with green banana (Musa acuminata x balbisiana ABB cv. Awak) flour; Betel (Piper betle L.) leaves flour: production, nutritional quality, physico-chemical, and functional properties; characterization of banana (Musa acuminata x balbisiana ABB cv. AWAK) pseudo-stem flour; oyster mushroom flour and its composite steamed bun: nutritional quality, physical properties, and sensory acceptability aspects; composite flour as a promising new approach for improving nutritional values of food products and its challenges on product quality; Chinese steamed bread and novel wheat products; whole grain wheat flour: definitions, production, nutritional, technological and microbiological aspects for application in bakery and pasta products; flour: production, varieties and nutrition; mesquite (Prosopis alba) flour: composition and use in breadmaking; flour: nutritional composition and functional properties of nutsedge (Cyperus esculentus l.) varieties; nutritional value of cereal flours; and vegetable waste as raw material for flours: functional and nutritional value and its application.