Bioactive Seaweeds for Food Applications: Natural Ingredients for Healthy Diets delves into the use of bioactive seaweed substances as a promising class of food ingredients. Edited by Yimin Qin, this first edition from Academic Press explores various types of bioactive substances derived from seaweeds and their applications in functional food products. The book offers a systematic exploration of new ingredients that are not only environmentally sustainable but also highly beneficial to human health. It serves as an essential reference for researchers, processors, and professionals in the fields of seaweed science, food technology, and nutrition, providing valuable insights into meeting the growing global demand for sustainable food sources.

The content includes discussions on the use of bioactive seaweeds as gelling agents for food restructuring, coating, and encapsulation. This evidence-based resource is packed with information on how seaweed can be harnessed to create healthier dietary options while addressing environmental concerns.