Seaweed is used in many countries for very different purposes - directly as food, especially in sushi, as a source of phycocolloids, extraction of compounds with antiviral, antibacterial or antitumor activity and as biofertilizers. About four million tons of seaweed are harvested annually worldwide. Of the various species known, less than 20 accoun

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.

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

Champions seaweed as a staple food while simultaneously explaining its biology, ecology, cultural history, and gastronomy.

Seaweed is both the world's oldest and its newest superfood. As a food, seaweeds are now more associated with the East than with the West, yet they have long been eaten in many parts of the world, including Europe and the Americas. Mistakenly thought of today as a forage food for the poor, in ancient times seaweed was highly prized, a delicacy reserved for royalty in Japan, China, Korea and the Pacific Islands. Illuminating seaweed's many benefits through a fascinating history of its culinary past, Seaweed tells a unique story that stretches along coastlines the world over. Combining myth, magic and science, Kaori O'Connor introduces readers to some of the 10,000 kinds of seaweed that grow on our planet, demonstrating how seaweed is both one of the world's last great renewable resources and a culinary treasure ready for rediscovery. Offering recipes that range from the traditional to the contemporary, and taking us from Asia to Europe to the Americas, O'Connor shows that seaweed is not only highly sustainable but extraordinarily nutritious - and delicious. -- Provided by publisher.

For a Limited time only - A Special Early-Bird launch discount price. For many people the nearest they get to seaweed as a food is the crispy fried side-dish served in Chinese eateries. However, that menu item is usually made from fried green cabbage or kale, and is about as far removed from the true vegetables of the sea and sea life as one could possibly get. Cooking with Seaweed is a cookery book designed for anyone wanting to explore the world of edible seaweeds - mainly in northern temperate Europe. Over one hundred recipes and ways of preparing edible seaweed are covered; ranging from the inclusion of seaweed in soups and salads, to meat dishes and breads.

A 2017 IACP Award FinalistA beautifully photographed, innovative guide to edible seaweed and sea vegetables with vegan recipes—for your health and the planet’s “One of the world’s most sustainable and nutritious crops,” according to The New Yorker, “seaweed could be a miracle food.” It’s also been called “the new kale” (CNBC) and a “climate warrior” (Atlantic). On the cutting edge of food and sustainability, seaweed and sea vegetables are good both for you and—with the potential to drastically reduce our carbon footprint—for the planet. Now, Ocean Greens is the all-in-one guide to the most kitchen-ready varieties of this remarkable superfood (overflowing with nutrients!)—wakame, kombu, agar, samphire, nori, and many others. Seaweed visionaries Lisette Kreischer (dubbed a “fitfluencer” by Women’s Health) and Marcel Schuttelaar share insights on the nutrition, taste, and harvesting of each—as well as 50 irresistible vegan recipes that will have readers exclaiming, “I can’t believe it’s seaweed!” ·Pumpkin and Seaweed Pancakes ·Polenta Fries with Crunchy Sea Lettuce and Asparagus ·Seaweed Gnocchi with Spinach and Cherry Tomatoes ·Chocolate Chip and ’Weed Cookies, and more!

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

Seaweed is fast becoming a new favorite snack, as eaters everywhere are realizing what Alaska Natives have known for millennia: seaweed can be a healthy and tasty treat. Found in abundance along Alaska's shores, it has been believed to do everything from regulating digestion to reducing swelling. Dolly Garza, a Haida-Tlingit Indian, offers an easy-to-use guide for locating, identifying, and preparing several species of edible seaweed--and even one beach plant. The second edition of this useful book adds Garza's personal accounts about collecting seaweed, telling stories of harvesting the plants and preparing them with her family. More than twenty-five recipes cover seasonings, snacks, and main and side dishes. They allow readers to try out the recipes enjoyed by Garza's family for generations as well as find the inspiration to try out their own variations. The book carefully presents ten key seaweed species found in the Gulf of Alaska, along with photos of each so that readers know exactly which ones to pick. Readers will learn how to easily make seaweed a healthy part of their everyday diets.

This is an update of the global seaweed market: production figures from culture and capture, the size of the international market for seaweed and its commercially important issues, the leading countries by region, developments in processing and utilization technology, and innovations in the industry, as well as the challenges and outlook for the industry. According to the report, the Asia and the Pacific region is the largest seaweed market, followed by Europe and the Americas. Moreover, in 2015, total global seaweed production was 30.4 million tonnes, 29.4 million of which originated from the aquaculture sector.