Seaweed Sustainability: Food and Non-Food Applications, Second Edition is the leading evidence-based resource for information on the applications of seaweed as a solution to meet an increasing global demand as a 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. It covers various aspects of seaweeds ranging from harvesting, processing and applications and includes the classification, importance, chemical composition and impact of climate change on seaweed harvesting techniques, processing, conventional and emerging technologies.
This new edition is completely updated and includes a range of new products and ingredients obtained for food, feed and fuel applications. In addition, it includes a new chapter on the biorefinery of seaweeds using a zero-waste approach.
Table of Contents
1. Seaweed Sustainability--Food and Nonfood Applications2. World Seaweed Utilization
3. Farming of Seaweeds
4. Processing of Seaweeds
5. Chemical Composition of Seaweeds
6. Seaweed Proteins, Peptides, and Amino Acids
7. Seaweed Carbohydrates
8. Seaweed Minor Constituents
9. Extraction of Biomolecules from Seaweeds
10. Analytical Techniques for Bioactives from Seaweed
11. Seaweed and Food Security
12. Identification and Selection of Algae for Food, Feed, and Fuel Applications
13. Seaweeds: A Sustainable Food Source
14. Seaweeds: A Nutraceutical and Health Food
15. Seaweeds: A Sustainable Feed Source for Livestock and Aquaculture
16. Seaweeds: A Sustainable Fuel Source