Applications of Seaweeds in Food and Nutrition
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Applications of Seaweeds in Food and Nutrition
Adetunji, Charles Oluwaseun; Hefft, Daniel Ingo
Elsevier - Health Sciences Division
09/2023
334
Mole
Inglês
9780323918039
15 a 20 dias
Descrição não disponível.
1. History of seaweeds as a food
2. Evolution, biology and genetics of seaweeds
3. Impact of environmental and marine pollution on seaweed farming
4. Seaweeds and the United Nations' Sustainable Development Goals - 2022 and beyond
5. Impact of climate change on seaweeds and their future
6. Seaweed Aquaculture for Human Foods in Land Based and IMTA Systems
7. Nutritional composition of selected seaweeds
8. Alginate in food and beverage formulations
9. Seaweed extracts-treated food and their benefits for shelf life and animal/human consumption
10. Proteins extracted from brown seaweed and their potential uses as foods and nutraceuticals
11. Safety and Allergenicity of Seaweeds
12. Processing of seaweeds in industrial food application
13. Seaweed-derived snack foods: products and processing
14. Seaweeds derived by-products
15. Seaweed fermentation for the development of novel food products
16. Potentials of robotics and AI techniques for the processing of seaweeds
17. Seaweeds-derived packaging material
18. Seaweeds in Food Contact Materials: Properties, Applications and Migrations Aspects
2. Evolution, biology and genetics of seaweeds
3. Impact of environmental and marine pollution on seaweed farming
4. Seaweeds and the United Nations' Sustainable Development Goals - 2022 and beyond
5. Impact of climate change on seaweeds and their future
6. Seaweed Aquaculture for Human Foods in Land Based and IMTA Systems
7. Nutritional composition of selected seaweeds
8. Alginate in food and beverage formulations
9. Seaweed extracts-treated food and their benefits for shelf life and animal/human consumption
10. Proteins extracted from brown seaweed and their potential uses as foods and nutraceuticals
11. Safety and Allergenicity of Seaweeds
12. Processing of seaweeds in industrial food application
13. Seaweed-derived snack foods: products and processing
14. Seaweeds derived by-products
15. Seaweed fermentation for the development of novel food products
16. Potentials of robotics and AI techniques for the processing of seaweeds
17. Seaweeds-derived packaging material
18. Seaweeds in Food Contact Materials: Properties, Applications and Migrations Aspects
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Algae; macroalgae; marine biology; harvest; functional food production; edible seaweeds; nutrition; food science; food technology
1. History of seaweeds as a food
2. Evolution, biology and genetics of seaweeds
3. Impact of environmental and marine pollution on seaweed farming
4. Seaweeds and the United Nations' Sustainable Development Goals - 2022 and beyond
5. Impact of climate change on seaweeds and their future
6. Seaweed Aquaculture for Human Foods in Land Based and IMTA Systems
7. Nutritional composition of selected seaweeds
8. Alginate in food and beverage formulations
9. Seaweed extracts-treated food and their benefits for shelf life and animal/human consumption
10. Proteins extracted from brown seaweed and their potential uses as foods and nutraceuticals
11. Safety and Allergenicity of Seaweeds
12. Processing of seaweeds in industrial food application
13. Seaweed-derived snack foods: products and processing
14. Seaweeds derived by-products
15. Seaweed fermentation for the development of novel food products
16. Potentials of robotics and AI techniques for the processing of seaweeds
17. Seaweeds-derived packaging material
18. Seaweeds in Food Contact Materials: Properties, Applications and Migrations Aspects
2. Evolution, biology and genetics of seaweeds
3. Impact of environmental and marine pollution on seaweed farming
4. Seaweeds and the United Nations' Sustainable Development Goals - 2022 and beyond
5. Impact of climate change on seaweeds and their future
6. Seaweed Aquaculture for Human Foods in Land Based and IMTA Systems
7. Nutritional composition of selected seaweeds
8. Alginate in food and beverage formulations
9. Seaweed extracts-treated food and their benefits for shelf life and animal/human consumption
10. Proteins extracted from brown seaweed and their potential uses as foods and nutraceuticals
11. Safety and Allergenicity of Seaweeds
12. Processing of seaweeds in industrial food application
13. Seaweed-derived snack foods: products and processing
14. Seaweeds derived by-products
15. Seaweed fermentation for the development of novel food products
16. Potentials of robotics and AI techniques for the processing of seaweeds
17. Seaweeds-derived packaging material
18. Seaweeds in Food Contact Materials: Properties, Applications and Migrations Aspects
Este título pertence ao(s) assunto(s) indicados(s). Para ver outros títulos clique no assunto desejado.
