This book aims to report on the status of one of the most important phycocolloids in the food industry (E407 – carrageenan). The natural resources (carrageenophytes) used in its production, methods of extraction, species with great potential, its marine cultivation on the world (Kappaphycus, Eucheuma, etc.), the new chemical analysis techniques of this colloid, the potential of the carrageenan as composing ingredient of nutritional value and therapeutic properties are some of the topics discussed within this book. The information set provided in this book comes from very recent scientific results obtained by research groups of several countries. This information set is useful not solely for the academic community (undergraduate or graduate students, staff and faculty personnel), but also to those individuals involved in the industrial, commercial and medical business of carrageenan. The contributing authors are renowned scientific leaders in the field. This feature associated with the new type of information provided in this book contributes significantly to the high-quality of this publication.Target Audience:Researchers (chemists, biochemists, biologists, phycologists, chemical engineers), nutritionists, professionals of the extractive industry and food industry, hoteliers and catering.
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