Titlebook: Sustainable Global Resources of Seaweeds Volume 2; Food, Pharmaceutical Ambati Ranga Rao,Gokare A. Ravishankar Book 2022 The Editor(s) (if

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Marine Algal Colorants for the Food Industryetc.) and proteins. They appear to possess bioactive properties, such as hypolipidemic, antioxidant, and immune-stimulative actions; furthermore, their proteins are considered just as nutritious as terrestrial vegetables. Seaweeds of major importance are quite numerous, such as ., ., . etc. They pro

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Emerging Trends on the Integrated Extraction of Seaweed Proteins: Challenges and Opportunitiesmportant for only eco-services but are also getting projected as a useful resource. Thus, they have kindled a strong hope among the environmentalists and bioprocessing experts for use as a sustainable feedstock. Process technologies intended for edible extraction require a conscious effort to achiev

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Red Seaweeds: Their Use in Formulation of Nutraceutical Food Products consumption as a nutraceutical or functional food has witnessed an upsurge, concurrently research has evolved, and consumer awareness rose. Red macroalgae (phylum Rhodophyta) can be directly consumed, as raw ingredient. Or, alternatively, extractions can be performed in order to isolate some bioact

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Issues Regarding Toxicity and Safety of Foods from Seaweedsgae since ancient times have been nourishment for many coastal populations and have now been recognized as an important alternative to meet food emergencies. Algae have a high nutritional value and low caloric intake. They are considered functional/nutraceutical foods for the presence of phytochemic

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Seaweed as Food: How to Guarantee Their Quality? changes in crops and loss of arable soil. Sustainability in food resources management is pivotal to guarantee nutritious food supply. Seaweeds are, historically, a food source. Currently, they are gaining more attention since many studies highlight their nutritional characteristics, physicochemical

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Global Trade of Seaweed Foodsries, nevertheless in recent years they have become popular and commercialized in Europe, as well in the American continent. Harvesting and aquaculture have increased seaweed feedstock and consequently their distribution and commercialization in global markets. Nowadays, due to their recognized bene