bioactive seaweeds for food applications

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Bioactive Seaweeds for Food Applications
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Publisher : Academic Press
Release Date :
ISBN 10 : 9780128133125
Pages : 320 pages
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Bioactive Seaweed Substances for Functional Food Applications: Natural Ingredients for Healthy Diets presents various types of bioactive seaweed substances and introduces their applications in functional food products. Presenting summaries of the substances derived from seaweed, this book systematically explores new ingredients and the bioactive substances that are both environmentally friendly and highly beneficial to human health. This evidence-based resource offers an abundance of information on the applications of seaweed as a solution to meet an increasing global demand for sustainable food sources. It is an essential reference for anyone involved in seaweed substance research, seaweed processing, and food and health disciplines. Discusses the use of bioactive seaweed substances as a new class of food ingredients Outlines the use of seaweed as gelling agents used for food restructuring, coating and encapsulation Systematically explores new ingredients and the bioactive substances that are both environmentally friendly and highly beneficial to human health

Bioactive Seaweeds for Food Applications

Bioactive Seaweed Substances for Functional Food Applications: Natural Ingredients for Healthy Diets presents various types of bioactive seaweed substances and introduces their applications in functional food products. Presenting summaries of the substances derived from seaweed, this book systematically explores new ingredients and the bioactive substances that are both environmentally friendly

GET BOOK!
Bioactive Seaweeds for Food Applications

Bioactive Seaweed Substances for Functional Food Applications: Natural Ingredients for Healthy Diets presents various types of bioactive seaweed substances and introduces their applications in functional food products. Presenting summaries of the substances derived from seaweed, this book systematically explores new ingredients and the bioactive substances that are both environmentally friendly

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Food Applications of Nanotechnology

Nanotechnology has developed remarkably in recent years and, applied in the food industry, has allowed new industrial advances, the improvement of conventional technologies, and the commercialization of products with new features and functionalities. This progress offers the potential to increase productivity for producers, food security for consumers and economic growth

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The Global Challenge of Marine Biotechnology

In 1966 Congress passed the National Sea Grant College Program Act to promote marine research, education, and extension services in institutions along the nation's ocean and Great Lakes coasts. In Maryland a Sea Grant Program -- a partnership among federal and state governments, universities, and industries -- began in 1977, and in 1982

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Proceedings of the Ist World Congress on the Use of Biostimulants in Agriculture

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Bromine Compounds

With the current expanding commercial interest in bromine and its compounds, it was felt that a symposium on the subject would be both desirable and timely. That this was so was amply shown by the attendance at the First International Conference on the Chemistry and Applications of Bromine and its

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Aquatic Sciences and Fisheries Abstracts

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Advanced Fibers  Plastics  Laminates and Composites

Speakers from 15 industries and 40 countries come together in this volume to offer a truly international and interdisciplinary review of advanced fibers, polymers, plastics, laminates and composites. As a result, many new scientific breakthroughs are reported and several new commercial ventures are reviewed. Discussions focus on two major areas--those devoted to

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Seaweed Sustainability

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 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

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