Those Curious and Delicious Seaweeds - read free eBook in online reader or directly download on the web page. Select files or add your book in reader. Download and read online ebook Those Curious and Delicious Seaweeds write by . This book was released on . Those Curious and Delicious Seaweeds available in PDF, EPUB and Kindle.
Applications of Seaweeds in Food and Nutrition
Applications of Seaweeds in Food and Nutrition - read free eBook in online reader or directly download on the web page. Select files or add your book in reader. Download and read online ebook Applications of Seaweeds in Food and Nutrition write by Daniel Ingo Hefft. This book was released on 2023-09-07. Applications of Seaweeds in Food and Nutrition available in PDF, EPUB and Kindle. Applications of Seaweeds in Food and Nutrition provides an overview on the cultural, biological and engineering dimensions relating to seaweed as a food. With the need for sustainable and healthy foods growing, this comprehensive resource explores how seaweeds can deliver not only nutritional benefits, but also antiviral and antibacterial properties as a food additive and within food processing and manufacturing. Recent developments show that the use of seaweed extracts as a compound can prevent browning. It use in other areas such as a thickening and gelling agents in foods and cosmetics is also encouraging. 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 provides these valuable and practical insights. Introduces the origin of seaweed consumption and its biology Examines common seaweed varieties of industrial interest and their chemical composition Explores the potential of robotics and AI techniques in seaweed aquaculture
Seaweeds and microalgae
Seaweeds and microalgae - read free eBook in online reader or directly download on the web page. Select files or add your book in reader. Download and read online ebook Seaweeds and microalgae write by Food and Agriculture Organization of the United Nations. This book was released on 2021-07-16. Seaweeds and microalgae available in PDF, EPUB and Kindle. Algae, including seaweeds and microalgae, contribute nearly 30 percent of world aquaculture production (measured in wet weight), primarily from seaweeds. Seaweeds and cmicroalgae generate socio-economic benefits to tens of thousands of households, primarily in coastal communities, including numerous women empowered by seaweed cultivation. Various human health contributions, environmental benefits and ecosystem services of seaweeds and microalgae have drawn increasing attention to untapped potential of seaweed and microalgae cultivation. Highly imbalanced production and consumption across geographic regions implies a great potential in the development of seaweed and microalgae cultivation. Yet joint efforts of governments, the industry, the scientific community, international organizations, civil societies, and other stakeholders or experts are needed to realize the potential. This document examines the status and trends of global algae production with a focus on algae cultivation, recognizes the algae sector’s existing and potential contributions and benefits, highlights a variety of constraints and challenges over the sector’s sustainable development, and discusses lessons learned and way forward to unlock full potential in algae cultivation and FAO’s roles in the process. From a balanced perspective that recognizes not only the potential of algae but also constraints and challenges upon the realization of the potential, information and knowledge provided by this document can facilitate evidence-based policymaking and sector management in algae development at the global, regional and national levels.
Seaweed
Seaweed - read free eBook in online reader or directly download on the web page. Select files or add your book in reader. Download and read online ebook Seaweed write by Claudia Siefert. This book was released on 2018-07-13. Seaweed available in PDF, EPUB and Kindle. There is more to seaweed than as a wrapper for sushi - it is going mainstream, gathering many high profile fans. Even Jamie Oliver has credited adding seaweed to his diet as one reason for his weight loss. This super food is a low-calorie source of protein and fibre; is richer in trace minerals and vitamins than kale; and contains all kinds of goodness, including vitamin C, iodine and antiviral, antibacterial and anti-inflammatory properties. It is delicious as a snack, added to soups, in omelettes, tossed through pasta, made into pesto and is a fabulous accompaniment to fish. The seaweeds used in this book are found all over the Northern hemisphere and have been harvested for centuries in North America, Ireland, Scotland, Wales, England, Grennland, Siberia, Norway and France. The main species (nori, dulse, kombu, wakame and hijiki) are all illustrated and explained, with detailed descriptions of how to identify them, where they grow and the other information you need to gather the rich harvest of the sea. But if sea-scavenging is not your style there are plenty of dried seaweeds now available to buy from natural food stores and supermarkets where it is also appearing in many more forms such as snacks, condiments, salt substitute and crackers. Seaweeds are tasty and very versatile and can be used in all sorts of dishes. This sumptuously illustrated book will inspire you to use them in starters, main courses, plus tasty desserts, smoothies, energy boosters, and even a seaweed-infused gin and tonic. It’s easier than you think and everything you can find on the subject is here in this inspiring book. So if you have never tasted sea vegetables, it is high time to try.
Seaweeds
Seaweeds - read free eBook in online reader or directly download on the web page. Select files or add your book in reader. Download and read online ebook Seaweeds write by Ole G. Mouritsen. This book was released on 2013-06-14. Seaweeds available in PDF, EPUB and Kindle. Champions seaweed as a staple food while simultaneously explaining its biology, ecology, cultural history, and gastronomy.
