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Seaweed Sustainability
Food and Non-Food Applications
- 1st Edition - August 27, 2015
- Editor: Brijesh K. Tiwari
- Language: English
- Hardback ISBN:9 7 8 - 0 - 1 2 - 4 1 8 6 9 7 - 2
- eBook ISBN:9 7 8 - 0 - 1 2 - 4 1 9 9 5 8 - 3
Seaweed Sustainability: Food and Non-Food Applications is the only evidence-based resource that offers an abundance of information on the applications of seaweed as a solution… Read more
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Request a sales quoteSeaweed Sustainability: Food and Non-Food Applications is the only evidence-based resource that offers an abundance of information on the applications of seaweed as a solution to meet an increasing global demand for sustainable food source.
The book uncovers seaweed potential and describes the various sources of seaweed, the role of seaweeds as a sustainable source for human food and animal feeds, and the role of seaweed farming for sustainability. In addition to harvesting and processing information, the book discusses the benefits of seaweed in human nutrition and its nutraceutical properties.
- Offers different perspectives by presenting examples of commercial utilization of wild-harvested or cultivated algae, marine and freshwater seaweeds
- Discusses seasonal and cultivar variations in seaweeds for a better understanding of their implications in commercial applications
- Includes a wide range of micro and macro algae for food and feed production and provides perspectives on seaweed as a potential energy source
Wide range of industries including research institutions and universities active in the areas of food science; food and feed companies; seaweed research centers; food engineering; Marine and Aquatic Bio, Plant Engineering
- List of Contributors
- Chapter 1: Seaweed sustainability – food and nonfood applications
- Abstract
- 1. Introduction
- 2. Book objective
- 3. Book structure and content
- Chapter 2: World seaweed utilization
- Abstract
- 1. Introduction
- 2. Which species and where from?
- 3. Economic relevance of seaweeds
- Chapter 3: Farming of seaweeds
- Abstract
- 1. Introduction
- 2. Seaweed production and use in perspective
- 3. Primary production: the need and means to increase it
- 4. Seaweed farming principles
- 5. Seaweed cultivation techniques
- 6. Wild harvesting
- 7. Harvesting of cultivated seaweeds
- 8. Basic postharvest handling
- 9. Ecological and environmental impacts of seaweed farming
- 10. Economic and social considerations of seaweed farming
- 11. Opportunities and challenges
- 12. Conclusions: an idea whose time has come
- Chapter 4: Processing of seaweeds
- Abstract
- 1. Introduction
- 2. Harvesting of seaweeds
- 3. Storage of seaweeds
- 4. Drying of seaweeds
- 5. Processing of seaweeds for bioactives
- 6. Processing of seaweeds for feed
- 7. Processing for biofuels
- 8. Conclusions
- Chapter 5: Chemical composition of seaweeds
- Abstract
- 1. Introduction
- 2. Nutrients of seaweeds
- 3. Various secondary metabolites
- 4. Conclusions
- Chapter 6: Seaweed proteins, peptides, and amino acids
- Abstract
- 1. Introduction
- 2. Seaweed protein profile
- 3. Seaweed amino acid profile
- 4. Seaweed peptide profile
- 5. Purification technique
- 6. Functional properties of seaweed protein, peptides, and amino acids
- 7. Potential applications
- 8. Conclusions
- Chapter 7: Seaweed carbohydrates
- Abstract
- 1. Introduction
- 2. Types of carbohydrates
- 3. Conclusions
- Chapter 8: Seaweed minor constituents
- Abstract
- 1. Introduction
- 2. Minor constituents of seaweeds
- 3. Lipids
- 4. Nutritional and functional lipids
- 5. Bioactive carbohydrates
- 6. Minerals
- 7. Vitamins
- 8. Other constituents and bioactives
- 9. Volatile compounds in seaweed
- 10. Mannitol
- 11. Conclusions
- Chapter 9: Extraction of biomolecules from seaweeds
- Abstract
- 1. Introduction
- 2. Traditional extraction methods for biomolecules
- 3. Novel extraction techniques
- Acknowledgments
- Chapter 10: Analytical techniques for bioactives from seaweed
- Abstract
- 1. Introduction
- 2. Sample preparation
- 3. Chromatography
- 4. Hyphenated chromatographic techniques
- 5. Conclusions
- Chapter 11: Seaweed and food security
- Abstract
- 1. Introduction
- 2. The food security threat
- 3. Seaweed as a food staple
- 4. Seaweed farming opportunities and challenges
- 5. Making a start: an experience in tropical seaweed cultivation and use as food
- 6. Conclusions
- Chapter 12: Identification and selection of algae for food, feed, and fuel applications
- Abstract
- 1. Introduction
- 2. Algal biomass production and utilization
- 3. Biochemical composition of algae
- 4. Selection criteria of algal biomass for food, feed, and fuel applications
- 5. Algae as a component of food
- 6. Algae as a component of feed
- 7. Algae as a component of fuel
- 8. Challenges and future prospects
- 9. Conclusions
- Chapter 13: Seaweeds: a sustainable food source
- Abstract
- 1. Introduction
- 2. History of seaweeds for human food
- 3. Scope of seaweed as a sustainable source
- 4. Seaweeds in the food chain
- 5. Safety around seaweed consumption
- 6. Challenges and opportunities
- 7. Conclusions
- Chapter 14: Seaweeds: a nutraceutical and health food
- Abstract
- 1. Introduction
- 2. Generation of macroalgal protein concentrates and important techno-functional attributes
- 3. Macroalgae in healthcare and cosmetic applications
- 4. Sustainability of seaweed supply
- 5. Regulations governing macroalgal use
- 6. Conclusions
- Chapter 15: Seaweeds: a sustainable feed source for livestock and aquaculture
- Abstract
- 1. Introduction
- 2. Scope of seaweed as a sustainable feed source
- 3. Implications and future recommendations
- 4. Conclusions
- Chapter 16: Seaweeds: a sustainable fuel source
- Abstract
- 1. Introduction
- 2. Potential seaweeds for biofuel production
- 3. Biofuel conversion technologies suitable for seaweed biomass
- 4. Conclusions
- Acknowledgments
- Subject Index
- No. of pages: 472
- Language: English
- Edition: 1
- Published: August 27, 2015
- Imprint: Academic Press
- Hardback ISBN: 9780124186972
- eBook ISBN: 9780124199583
BT
Brijesh K. Tiwari
Brijesh K Tiwari, M.Sc., Ph.D., FIFST, FRSC is a principal research officer at TEAGASC and adjunct Professor at University College Dublin, Ireland. Previously he was a Research Professor @ Food Research Center; Manchester Metropolitan University, UK; He has been an external research project evaluator for Research Council of Norway and External evaluator for Norwegian Strategic Research Programme, Norway; Executive Agency for Higher Education and Research, Development and Innovation. Dr. Tiwari does extensive research all around the world, has won many awards, is an editorial board member and a keynote speaker at international conferences with over 175 peer-reviewed research publications and over 100 book chapters. He has also co-edited 10 books and is a book series editor for IFST Advances in Food Science book series. He is currently the Editor-in-chief of the Journal of Food Processing and Preservation.
Affiliations and expertise
Principal Research Officer, TEAGASC, Adjunct Professor; University College Dublin, IrelandRead Seaweed Sustainability on ScienceDirect