\u003cp\u003e\u003ci\u003eApplications of Seaweeds in Food and Nutrition\u003c/i\u003e 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.\u003c/p\u003e \u003cp\u003eThere 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.\u003c/p\u003e\u003cul\u003e \u003cli\u003eIntroduces the origin of seaweed consumption and its biology\u003c/li\u003e \u003cli\u003eExamines common seaweed varieties of industrial interest and their chemical composition\u003c/li\u003e \u003cli\u003eExplores the potential of robotics and AI techniques in seaweed aquaculture\u003c/li\u003e\u003c/ul\u003e
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