SThe application of seaweed in food and nutrition provides insight into the cultural, biological and technical aspects related to seaweed as a food. As the demand for nutritious and healthy foods increases, this resource explores how seaweed can provide beneficial properties, including antibacterial and antifungal properties, in dietary supplements and food processing and manufacturing. Recent research has shown that using seaweed extracts as an ingredient can prevent browning. Its use in other areas, such as thickeners and gelling agents in food and cosmetics, is also encouraged. There are hundreds of types of algae known to humanity, but there is virtually no information on how to achieve these “cultures”. This book provides valuable and practical information.
An introduction to the history and biology of algae consumption.
Most algae species of commercial interest and their chemical composition are studied.
Explore the potential of robotics and AI technology in algae cultivation.

see also :

Animal-Assisted Therapy In Counseling, 3rd Edition.2017 Original PDF