دانلود کتاب منابع جهانی پایدار جلبک دریایی – جلد 2 – برنامه های غذایی، دارویی و بهداشتی

Upon realizing the need for a comprehensive treatise on seaweed cultivation and its utilization for food and nutritional security, we the editors present to you two volumes on seaweeds which are elegantly published by Springer Nature. The demand for increasing the food production for the growing world population, from nearly 8.0 billion presently, which is expected to reach 9.9 billion by 2050, has been a daunting task. Sustainable development goals of the UN for achieving zero hunger through enhanced food production and distribution also focus on dietary diversification of the world population to meet the food, nutritional, and nutraceutical needs. Moreover, the approaches to the enhancement in food production are also limited by the scarcity of water needed for agriculture. In this context utilization of seaweed biodiversity provides tremendous opportunities to employ them to produce large quantities of quality biomass for food applications, using marine water resources. Furthermore, they can be cultivated without the dependence on fertilizers and other agrochemical inputs which are otherwise needed in agricultural farming systems. Seaweeds have been consumed, traditionally as food, in the Eastern countries for centuries. Their consumption is also rapidly expanding to other regions of the world. The seaweed recipes are gaining popularity owing to their culinary properties and health attributes. Seaweed constituents such as agar and carrageenan are used in food processing. Presently seaweeds are realizing applications in the health and wellness sectors. The growing global demand for seaweeds has resulted in the development of farming methods for large-scale production of biomass and international trade. Food safety and standards issues for seaweed products are gaining prominence for local and global needs. Research to unravel the hidden potentials of seaweed for health and therapeutic applications is in full swing.