Skip to content
Home/ Sustainable Global Resources of Seaweeds Volume 1: Bioresources, Cultivation, Trade and Multifarious
Sustainable Global Resources of Seaweeds Volume 1: Bioresources, Cultivation, Trade and Multifarious
Save Ask us

Sustainable Global Resources of Seaweeds Volume 1: Bioresources, Cultivation, Trade and Multifarious

No customer reviews yet ISBN 9783030919573 Springer
Published
Mar 2023
Language
English
Size
9.21 × 1.38 × 6.14 in
$208.19
In stock
Most orders arrive within 3 weeks. Shipping policy
Qty
Sign in to Add to Saved list
Free delivery over $35 · 15-day returns

Condition

Brand New

An unread, unused copy: no writing or highlighting, and no missing or damaged pages. Every book we sell is brand new, including our lowest-priced titles.

About this book

Marine plant life is an abundant source of nutrients that enhance the daily diet. In recent years, consuming diets rich in seaweeds or their extracts have been shown to provide health benefits due to being rich in macronutrients, micronutrients and nutraceuticals. The commercial value of seaweeds for human consumption is increasing annually, and some countries harvest several million tons annually. The seaweeds industry is valued at around $12 billion in 2017, and supports millions of families worldwide. Seaweeds production grew globally by 30 million tons in 2016. Seaweeds have seen increasing usage in the food industry due to their abundance of beneficial nutrients, vitamins and ω-3 fatty acids. To date there have been no books that comprehensively cover up-to-date information on seaweeds cultivation, processing, extraction and nutritional properties. This text lays out the properties and effects of seaweeds from their use as bioresources to their use in the feed industry to their applications in wastewater management and biofuels.

Sustainable Global Resources Of Seaweeds Volume 1: Industrial Perspectives offers a complete overview of seaweeds from their cultivation and processing steps to their bioactive compounds and Industrial applications, while also providing the foundational information needed to understand these plants holistically. Chapters in this volume focus on seaweeds bioresources, ecology and biology, composition and cultivation, plus usage of seaweeds extracts for the feed industry. An entire section is dedicated to waste water treatment, bioremediation, biofuel and biofertilizer application of seaweeds. For any researcher in need of a comprehensive and up-to-date single source on seaweeds cultivation, this volume provides all the information necessary to gain a thorough understanding of this ever-important product.

Specifications

PublisherSpringer
PublishedMar 30, 2023
ISBN-103030919579
ISBN-139783030919573
LanguageEnglish
Dimensions9.21 × 1.38 × 6.14 in
Weight2 lb

Buying from Saanjhi

  • Ships from the USA. Delivery to US addresses only.
  • Free delivery on orders over $35.
  • 15-day returns. Unless we send the wrong book or it arrives damaged, you pay return shipping and a 15% restocking fee.
  • Secure checkout. We never store card details.

Readers who bought this also bought

More from Food Science - General
See all
Early Nutrition and Long-Term Health: Mechanisms, Consequences, and Opportunities
<p>The nutrition of an individual during gestation and the first two years of life--the first 1,000 days--sets the stage for lifelong health. Nutrition quality and quantity in this period can influence the risk of developing diseases that constitute today's epidemics. Early-life nutrition can program the body's tissues, organ structure and function, and metabolic and immunologic responses. These factors impact growth, development and cognition, and the risk of cardiovascular diseases, allergies and obesity. The first part of <i>Early Nutrition and Long-Term Health</i> examines the mechanisms by which early nutrition affects the risk of developing these conditions. The second part of this book reviews specific non-communicable diseases (NCDs) associated with early nutrition. The third part discusses the effects of nutritional programming from fetal life to toddlerhood. Prevention of over- or undernutrition in early life, rather than dietary, behavioral or therapeutic interventions in later life, is likely to have a greater return on society's investment in coping with the modern epidemic of NCDs.</p>
$346.80
Advances in Food Authenticity Testing
<p><i>Advances in Food Authenticity Testing</i> covers a topic that is of great importance to both the food industry whose responsibility it is to provide clear and accurate labeling of their products and maintain food safety and the government agencies and organizations that are tasked with the verification of claims of food authenticity. </p> <p>The adulteration of foods with cheaper alternatives has a long history, but the analytical techniques which can be implemented to test for these are ever advancing.</p> <p>The book covers the wide range of methods and techniques utilized in the testing of food authenticity, including new implementations and processes. The first part of the book examines, in detail, the scientific basis and the process of how these techniques are used, while other sections highlight specific examples of the use of these techniques in the testing of various foods.</p> <p>Written by experts in both academia and industry, the book provides the most up-to-date and comprehensive coverage of this important and rapidly progressing field.</p>
$346.80
Food for the Aging Population
<p><i>Food for the Aging Population, Second Edition, </i>is a unique volume that reviews the characteristics of the aging population as food consumers, the role of nutrition in healthy aging, and the design of food products and services for the elderly. The first section of the book discusses the older population as consumers of food and beverages, while the second section covers the extension of functionality into later life. The final section highlights tactics on how to develop food products and services for older people. </p> <p>Fully updated and revised from the first edition, the book covers advances in various fields, introducing a number of new chapters, including, amongst others, topics on the economic determinants of diet in older adults, public policy and older people's diets, and interventions to support healthy eating in later life.</p>
$439.20
Multisensory Flavor Perception: From Fundamental Neuroscience Through to the Marketplace
Multisensory Flavor Perception: From Fundamental Neuroscience Through to the Marketplace
$289.05
Stability and Shelf Life of Food
<p>The second edition of <i>The Stability and Shelf-life of Food</i> is a fully revised and thoroughly updated edition of this highly-successful book. This new edition covers methods for shelf-life and stability evaluation, reviewing the modelling and testing of the deterioration of products as well as the use of sensory evaluation methods for testing food spoilage. </p> <p>The first part of the book focuses on deteriorative processes and factors influencing shelf-life, covering aspects such as chemical deterioration, physical instability and microbiological spoilage. The effects of process and packaging on the stability and shelf-life of products are also covered in this part. Part Two reviews the methods for shelf life and stability evaluation. These include sensory evaluation methods and instrumental methods to determine food quality deterioration. The final section of the book covers stability of important ingredient categories, from oils and fats, to beverages such as beer, wine, coffee and fruit juices, in addition to bakery products and meats. </p> <p>With updated chapters reflecting advances made in the field and with the addition of new chapters covering the stability and shelf-life a variety of products, this new edition will provide the latest research for both academics working in the field of food quality as well as providing essential information for food scientists working in industry.</p>
$346.80
Lawrie's Meat Science
<p><i>Lawrie's Meat Science, Eighth Edition, </i> provides a timely and thorough update to this key reference work, documenting significant advances in the meat industry, including storage and preservation of meat, the eating quality of meat, and meat safety.</p> <p>The book examines the growth and development of meat animals, from the conversion of muscle to meat and eventual point of consumption. This updated volume has been expanded to include chapters examining such areas as packaging and storage, meat tenderness, and meat safety. Furthermore, central issues such as the effects of meat on health and the nutritional value of meat are analyzed.</p> <p>Broadly split into four sections, the book opens with the fundamentals behind the growth of meat animals. The second section covers the storage and spoilage of meat products, with the third section exploring the eating quality of meat, from flavor to color. The final section reviews meat safety, authenticity, and the effect of meat on health. </p>
$162.29