Author: Ambati Ranga Rao
Publisher: Springer Nature
ISBN: 3030921743
Category : Technology & Engineering
Languages : en
Pages : 656
Book Description
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 2: Industrial Perspectives offers a complete overview of the application of seaweeds into food, pharmaceuticals and other health-based applications. The first section focuses on the various foods derived from seaweeds, including extensive insight into the beneficial nutrients these plants contain. The many functional foods derived from sea plants are covered in detail, including foods from tropical seaweeds, macroalgae, Monostroma, Caulerpa, Palmaria, Gracillaria, Porphyra, Laminaria, Fucus, Undaria, and many more. The chapters delve further into the nutritional makeup of these foods, their health benefits and chemical makeup. A second section is dedicated to the pharmaceutical applications of seaweeds and their many health benefits. With chapters devoted to vitamin sources, health properties and pharmaceutical applications, this section acts as a single source for researchers exploring the pharmaceutical applications and possibilities of seaweeds. Research, development, and commercial applications are explored, plus a complete picture of the multitude of health benefits derived from these plentiful and beneficial plants. For researchers in search of a comprehensive and up-to-date source on the application of nutrient-rich seaweeds from across the world into novel foods and pharmaceuticals, look no further than this volume.
Foraging New Zealand
Author: Peter Langlands
Publisher: Penguin Random House New Zealand Limited
ISBN: 1776951042
Category : Nature
Languages : en
Pages : 827
Book Description
New Zealand is full of incredible, edible wild foods — fruit, fungi and seaweed; berries, herbs and more — you only need to know where to look and how to do it safely. Foraging New Zealand is the ultimate guide to unearthing more than 250 of our tastiest wild plants. Packed with stunning photography, up-to-date information and helpful tips, this book will have you venturing into the countryside, viewing urban weeds with fresh eyes, and returning to the larder with zest. Peter Langlands has spent a lifetime compiling Aotearoa’s largest database of wild foraged species, running workshops and sourcing wild produce for chefs as one of our only licensed professional foragers. He brings his years of expertise together in this essential compendium.
Publisher: Penguin Random House New Zealand Limited
ISBN: 1776951042
Category : Nature
Languages : en
Pages : 827
Book Description
New Zealand is full of incredible, edible wild foods — fruit, fungi and seaweed; berries, herbs and more — you only need to know where to look and how to do it safely. Foraging New Zealand is the ultimate guide to unearthing more than 250 of our tastiest wild plants. Packed with stunning photography, up-to-date information and helpful tips, this book will have you venturing into the countryside, viewing urban weeds with fresh eyes, and returning to the larder with zest. Peter Langlands has spent a lifetime compiling Aotearoa’s largest database of wild foraged species, running workshops and sourcing wild produce for chefs as one of our only licensed professional foragers. He brings his years of expertise together in this essential compendium.
Seaweeds of the World
Author: John Bothwell
Publisher: Princeton University Press
ISBN: 0691246211
Category : Nature
Languages : en
Pages : 241
Book Description
A lavishly illustrated guide to the seaweed families of the world Seaweeds are astoundingly diverse. They're found along the shallows of beaches and have been recorded living at depths of more than 800 feet; they can be microscopic or grow into giants many meters long. They’re incredibly efficient at using the materials found in the ocean and are increasingly used in the human world, in applications from food to fuel. They’re beautiful, too, with their undulating shapes anchored to the sea floor or drifting on the surface. Seaweeds aren’t plants: they’re algae, part of a huge and largely unfamiliar group of aquatic organisms. Seaweeds of the World makes sense of their complicated world, differentiating between the three main groups—red, green, and brown—and delving into their complex reproductive systems. The result is an unprecedented, accessible, and in-depth look at a previously hidden ocean world. Features close to 250 beautiful color photos as well as diagrams and distribution maps Covers every major family and genus
Publisher: Princeton University Press
ISBN: 0691246211
Category : Nature
Languages : en
Pages : 241
Book Description
A lavishly illustrated guide to the seaweed families of the world Seaweeds are astoundingly diverse. They're found along the shallows of beaches and have been recorded living at depths of more than 800 feet; they can be microscopic or grow into giants many meters long. They’re incredibly efficient at using the materials found in the ocean and are increasingly used in the human world, in applications from food to fuel. They’re beautiful, too, with their undulating shapes anchored to the sea floor or drifting on the surface. Seaweeds aren’t plants: they’re algae, part of a huge and largely unfamiliar group of aquatic organisms. Seaweeds of the World makes sense of their complicated world, differentiating between the three main groups—red, green, and brown—and delving into their complex reproductive systems. The result is an unprecedented, accessible, and in-depth look at a previously hidden ocean world. Features close to 250 beautiful color photos as well as diagrams and distribution maps Covers every major family and genus
Sustainable Global Resources Of Seaweeds Volume 1
Author: Ambati Ranga Rao
Publisher: Springer Nature
ISBN: 3030919552
Category : Technology & Engineering
Languages : en
Pages : 661
Book Description
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.
Publisher: Springer Nature
ISBN: 3030919552
Category : Technology & Engineering
Languages : en
Pages : 661
Book Description
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.
Cattle, seaweed, and global greenhouse gas emissions
Author: Nin-Pratt, Alejandro
Publisher: Intl Food Policy Res Inst
ISBN:
Category : Political Science
Languages : en
Pages : 60
Book Description
This study is a first attempt to estimate the impact of a red seaweed (Asparagopsis taxiformis) feed additive on total emissions from cattle and the feasibility of scaling up farmed seaweed production to meet projected demand from the livestock sector. The approach used for the analysis combines projections of supply and demand of beef and milk production to 2050 with a cattle herd model that allows calculation of animal categories by age and sex, animal weight and production, and feed intake and methane emissions from cattle. At the time of this study, the seaweed additive showed limited applicability in grazing systems as it has been used experimentally, mostly incorporated in mix rations for each treatment animal, with not enough evidence available at present to determine the time of decay of the active component in seaweed after consumption by animals with limited access to the additive. Given these limitations, this study assumes that the applicability of the seaweed additive could be extended in the future to most dairy systems via slow-release formulations that have already been developed for other CH4 inhibitors and that can be fed daily during milking time. Based on this assumption, the maximum potential reduction of enteric methane emissions of the new technology is analyzed by projecting a scenario where the seaweed additive is supplied globally to dairy cows. Results show that the seaweed additive could result in a reduction of up to 10 percent in total methane emissions from cattle compared to a No-Seaweed scenario. Most of this reduction was driven by decreased emissions in Latin America, South Asia, and sub-Saharan Africa. The estimated reduction in feed intake associated with the seaweed additive was equivalent to an annual reduction in grain consumption of approximately 50 kgs per cow, or US$5 billion in global cost savings per year. The total amount of dry seaweed needed to supply dairy cows in 2050 was estimated at 5 million metric tons per year, representing 18 percent of the world’s seaweed-farmed area. Simply assuming the sector’s long-term historical average growth rates, this production level might be reached in approximately 20 years, although there are still several open questions about production and technologies and high variability in production costs and producer prices, as A. taxiformis is not extensively produced at present. Available knowledge on seaweed production seems to suggest that, at least at the start, production of A. taxiformis will be by nearshore culture. Expansion of nearshore culture could result in site competition with established seaweed production, access to operational license and government approvals in several countries, licenses to use livestock feeds incorporating seaweed as a feed additive, and more research to demonstrate the safety and efficacy of the additive in accordance with country’s regulations. The best possibilities for the development of production A. taxiformis seem to be in South Asia, for its growing demand and production of dairy products, its importance in terms of global emissions, and its location near the best- and well-established seaweed production areas in Southeast Asia.
Publisher: Intl Food Policy Res Inst
ISBN:
Category : Political Science
Languages : en
Pages : 60
Book Description
This study is a first attempt to estimate the impact of a red seaweed (Asparagopsis taxiformis) feed additive on total emissions from cattle and the feasibility of scaling up farmed seaweed production to meet projected demand from the livestock sector. The approach used for the analysis combines projections of supply and demand of beef and milk production to 2050 with a cattle herd model that allows calculation of animal categories by age and sex, animal weight and production, and feed intake and methane emissions from cattle. At the time of this study, the seaweed additive showed limited applicability in grazing systems as it has been used experimentally, mostly incorporated in mix rations for each treatment animal, with not enough evidence available at present to determine the time of decay of the active component in seaweed after consumption by animals with limited access to the additive. Given these limitations, this study assumes that the applicability of the seaweed additive could be extended in the future to most dairy systems via slow-release formulations that have already been developed for other CH4 inhibitors and that can be fed daily during milking time. Based on this assumption, the maximum potential reduction of enteric methane emissions of the new technology is analyzed by projecting a scenario where the seaweed additive is supplied globally to dairy cows. Results show that the seaweed additive could result in a reduction of up to 10 percent in total methane emissions from cattle compared to a No-Seaweed scenario. Most of this reduction was driven by decreased emissions in Latin America, South Asia, and sub-Saharan Africa. The estimated reduction in feed intake associated with the seaweed additive was equivalent to an annual reduction in grain consumption of approximately 50 kgs per cow, or US$5 billion in global cost savings per year. The total amount of dry seaweed needed to supply dairy cows in 2050 was estimated at 5 million metric tons per year, representing 18 percent of the world’s seaweed-farmed area. Simply assuming the sector’s long-term historical average growth rates, this production level might be reached in approximately 20 years, although there are still several open questions about production and technologies and high variability in production costs and producer prices, as A. taxiformis is not extensively produced at present. Available knowledge on seaweed production seems to suggest that, at least at the start, production of A. taxiformis will be by nearshore culture. Expansion of nearshore culture could result in site competition with established seaweed production, access to operational license and government approvals in several countries, licenses to use livestock feeds incorporating seaweed as a feed additive, and more research to demonstrate the safety and efficacy of the additive in accordance with country’s regulations. The best possibilities for the development of production A. taxiformis seem to be in South Asia, for its growing demand and production of dairy products, its importance in terms of global emissions, and its location near the best- and well-established seaweed production areas in Southeast Asia.
Seaweeds of New Zealand
Author: Nancy Mary Adams
Publisher:
ISBN:
Category : Nature
Languages : en
Pages : 368
Book Description
A large and attractively produced reference book and the only comprehensive book on its subject. Intended for both amateur naturalists and professional botanists. Illustrated with the author's water-colours and including details of microscopic cell structure. The book has an introduction on distribution, ecology, collection and study of seaweeds in New Zealand, full references, glossary and index. The author is a former curator of algae at the (now) Museum of New Zealand.
Publisher:
ISBN:
Category : Nature
Languages : en
Pages : 368
Book Description
A large and attractively produced reference book and the only comprehensive book on its subject. Intended for both amateur naturalists and professional botanists. Illustrated with the author's water-colours and including details of microscopic cell structure. The book has an introduction on distribution, ecology, collection and study of seaweeds in New Zealand, full references, glossary and index. The author is a former curator of algae at the (now) Museum of New Zealand.
Handbook of Plant-Based Meat Analogs
Author: Gokare A. Ravishankar
Publisher: Elsevier
ISBN: 0443218471
Category : Technology & Engineering
Languages : en
Pages : 539
Book Description
Handbook of Plant-Based Meat Analogs : Innovation, Technology and Quality presents the growing opportunities and challenges of meat substitutes from plant-based resources. Addressing core topics from source ingredients to consumer acceptance, the book provides a comprehensive starting point for those seeking to explore sustainable meat alternative products. To date, the full potential of plant-based meat products has been underexplored, underutilized, and underrepresented. Plant-based meat analogs provide options for health benefits for vegetarians and non-vegetarians alike. They also offer improved ecological profiles through reduction of greenhouse gases and other environmental impacts. This book provides the most up-to-date information on plant-based meat analogs, sources of ingredients , industrial processes, large scale production, health benefits including the safety and regulatory aspects, and environmental implications. - Organizes chapters by sections on types, processing, health benefits, sensory evaluation, and regulatory/safety issues of meat analogs - Includes methods and protocols for producing, storing, and evaluating meat analogs - Covers meat analogs from plants, grains, nuts, microbes, and more - Provides case studies to illustrate concepts and practices
Publisher: Elsevier
ISBN: 0443218471
Category : Technology & Engineering
Languages : en
Pages : 539
Book Description
Handbook of Plant-Based Meat Analogs : Innovation, Technology and Quality presents the growing opportunities and challenges of meat substitutes from plant-based resources. Addressing core topics from source ingredients to consumer acceptance, the book provides a comprehensive starting point for those seeking to explore sustainable meat alternative products. To date, the full potential of plant-based meat products has been underexplored, underutilized, and underrepresented. Plant-based meat analogs provide options for health benefits for vegetarians and non-vegetarians alike. They also offer improved ecological profiles through reduction of greenhouse gases and other environmental impacts. This book provides the most up-to-date information on plant-based meat analogs, sources of ingredients , industrial processes, large scale production, health benefits including the safety and regulatory aspects, and environmental implications. - Organizes chapters by sections on types, processing, health benefits, sensory evaluation, and regulatory/safety issues of meat analogs - Includes methods and protocols for producing, storing, and evaluating meat analogs - Covers meat analogs from plants, grains, nuts, microbes, and more - Provides case studies to illustrate concepts and practices
Applications of Seaweeds in Food and Nutrition
Author: Daniel Ingo Hefft
Publisher: Elsevier
ISBN: 0323972071
Category : Technology & Engineering
Languages : en
Pages : 314
Book Description
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
Publisher: Elsevier
ISBN: 0323972071
Category : Technology & Engineering
Languages : en
Pages : 314
Book Description
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