000			01923cam a2200289zu 4500
001			88964656
003			FRCYB88964656
005			20250429183113.0
006			m o d
007			cr un
008			250429s2023 fr | o|||||0|0|||eng d
020			_a9780323918039
035			_aFRCYB88964656
040			_aFR-PaCSA _ben _c _erda
100	1		_aHefft, Daniel Ingo
245	0	1	_aApplications of Seaweeds in Food and Nutrition _c['Hefft, Daniel Ingo', 'Adetunji, Charles Oluwaseun']
264		1	_bElsevier Science _c2023
300			_a p.
336			_btxt _2rdacontent
337			_bc _2rdamdedia
338			_bc _2rdacarrier
650		0	_a
700	0		_aHefft, Daniel Ingo
700	0		_aAdetunji, Charles Oluwaseun
856	4	0	_2Cyberlibris _uhttps://international.scholarvox.com/netsen/book/88964656 _qtext/html _a
520			_aApplications 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
999			_c1328592 _d1328592