Applications of Seaweeds in Food and Nutrition

Applications of Seaweeds in Food and Nutrition provides a practical overview on the cultural, biological, and engineering dimensions relating to seaweed as a food, as the need for sustainable and healthy foods grows in demand. This comprehensive resource explores how seaweeds can deliver not only nutritional benefits, but also antiviral and antibacterial properties as a food additive in addition to potential applications of seaweeds within food processing and manufacturing. Some recent developments have shown that the use of seaweed extracts as a compound can be added to foods to prevent browning and other uses within food manufacturing such as thickening and gelling agents in foods and cosmetics. 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 will provide those valuable and practical insights.