EBOOK
Marine Algae, a Sustainable Food Resource
From Traditional Use to the Food of the Future
Joel Fleurence(0)
About
Algae have long been exploited as a marine resource for human and animal consumption. “Marine Algae, A Sustainable Food Resource” provides an overview of the current uses of this renewable resource, while exploring its development prospects.
This book mainly focuses on macroalgae, which accounts for most of the biomass harvested worldwide, both through algaculture and gathering. It provides an analysis of the main biological and ecological characteristics of these organisms, as well as an in-depth examination of their biochemical composition, which is responsible for their specific nutritional properties.
The technological processes involved in transforming algae into food products are described in detail, as are the regulations governing their use in human food. This book also highlights the prospects for exploiting marine algae, particularly in the development of functional foods for human and animal nutrition.
Finally, several culinary suggestions are given to illustrate the potential of these products, helping to establish a concrete link between scientific knowledge and the gastronomic value of this resource, which is still relatively unknown in the West.
This book mainly focuses on macroalgae, which accounts for most of the biomass harvested worldwide, both through algaculture and gathering. It provides an analysis of the main biological and ecological characteristics of these organisms, as well as an in-depth examination of their biochemical composition, which is responsible for their specific nutritional properties.
The technological processes involved in transforming algae into food products are described in detail, as are the regulations governing their use in human food. This book also highlights the prospects for exploiting marine algae, particularly in the development of functional foods for human and animal nutrition.
Finally, several culinary suggestions are given to illustrate the potential of these products, helping to establish a concrete link between scientific knowledge and the gastronomic value of this resource, which is still relatively unknown in the West.