The complete guide to a powerful food that can help rebuild our health and restore our environment.
Author: Robert Henrikson
Publisher: CreateSpace
ISBN: 1453766987
Category: Science
Page: 192
View: 136
The complete guide to a powerful food that can help rebuild our health and restore our environment. Once a food of the future, now millions of health conscious people around the world are enjoying this powerful food packed with unusual phytonutrients, antioxidants and functional nutrients with proven health benefits. This 3.6 billion year old algae designed by nature can help restore our personal and planetary health.
Now, fortunately we have an effective answer to this: Spirulina, the most powerful food in the world. Spirulina is, in fact, a spiral-shaped blue-green microalga that is native to the alkaline lakes of Africa and Mexico.
Author: B. V. Umesh
Publisher: Unicorn Books Pvt Ltd
ISBN: 817806040X
Category: Cooking (Spirulina)
Page: 32
View: 237
Do you often feel run down, or fatigued? In fact, malnutrition can lead to a host of ailments, and despite our best efforts, it becomes difficult to meet all our nutritional requirements from everyday food sources. Now, fortunately we have an effective answer to this: Spirulina, the most powerful food in the world. Spirulina is, in fact, a spiral-shaped blue-green microalga that is native to the alkaline lakes of Africa and Mexico. Today it is a generic name used for the phenomenal food with unmatched nutritional benefits. This booklet outlines the preventive, therapeutic and restorative properties of this amazing food. the richest source of protein, it also contains very high amounts of beta-carotene, B Vitamins and minerals. All these make Spirulina the best and extremely digestible, high-energy, low-calorie, low-fat natural super food.
Algae microfarms can empower people to grow healthy food in their own community for food security and self-sufficiency.Robert Henrikson founded one of the world's first and largest algae farms 35 years ago.
Author: Robert Henrikson
Publisher:
ISBN: 148396826X
Category: Algae
Page: 148
View: 415
How algae microfarms can help transform our food culture by growing abundant healthy food in a very small area and extend the growing season, affordably and profitably. Algae are 20 times more productive than conventional food and are well known as nutrient dense superfoods with valuable health and medical benefits. Over the past 30 years, large farms have grown algae for food, feed and fuel for thousands of useful products. Now an era of microfarms is emerging. Algae microfarms can empower people to grow healthy food in their own community for food security and self-sufficiency. Robert Henrikson founded one of the world's first and largest algae farms 35 years ago. Now the time has come to introduce the algae microfarmers who are growing algae for healthy foods in their local communities.
Spirulina is believed to be the first form of plant life on earth, ... The World Health Organization has found spirulina to be an excellent food for human ...
Author: M.K. Rana
Publisher: Scientific Publishers
ISBN: 9789386237569
Category: Technology & Engineering
Page: 608
View: 542
The objective of preparing this book is to make the populace aware about health benefits of fruits and vegetables. This book containing very concise and precise information has been written in a very simple language, which can be explicable even to undergraduate students and common man. The information given in this book is truly based on scientific records of scientists working on particular aspects.
Mass culture of Spirulina outdoors: the Earthrise Farms experience. in Vonshak, A. (ed.), Spirulina platensis (Arthrospira) Physiology, Cell Biology and ...
Author: Yehia El-Samragy
Publisher: BoD – Books on Demand
ISBN: 9789535100676
Category: Science
Page: 270
View: 405
A food additive is defined as a substance not normally consumed as a food in itself and not normally used as a characteristic ingredient of food whether or not it has nutritive value. Food additives are natural or manufactured substances, which are added to food to restore colors lost during processing. They provide sweetness, prevent deterioration during storage and guard against food poisoning (preservatives). This book provides a review of traditional and non-traditional food preservation approaches and ingredients used as food additives. It also provides detailed knowledge for the evaluation of the agro-industrial wastes based on their great potential for the production of industrially relevant food additives. Furthermore the assessment of potential reproductive and developmental toxicity perspectives of some newly synthesized food additives on market has been covered. Finally, the identification of the areas relevant for future research has been pointed out indicating that there is more and more information needed to explore the possibility of the implementation of some other materials to be used as food additives.
The Myans of Central America were the first to cultivate Spirulina in a network of ... owner of this plant is also author of the book, Earth Food Spirulina.
Spirulina World Food: How this micro algae can transform your health and our planet. Ronore Enterprises, Incorporated, Hana, Maui, Hawaii Horton, J. D., ...
Author: Hosna Hajati
Publisher: Cambridge Scholars Publishing
ISBN: 9781527524231
Category: Technology & Engineering
Page: 231
View: 299
Today, due to the high population of human beings, scientists are increasingly concerned with food shortages and searching for alternative sources of dietary protein, such as algae, insects, and worms. Spirulina represents a superior alternative source, as it has a high nutrient content without toxicity, and can be reared in many countries worldwide. Given the limited amount of studies on the advantages and disadvantages of using Spirulina in birds’ diets, this book fills an important research gap. It highlights the nutritional aspects of using Spirulina in poultry diets, and will appeal to animal husbandry and veterinary students, professors, feed formulators, poultry production consultants and farmers.
Author: Mohammed Wasim SiddiquiPublish On: 2017-01-06
Spirulina is truly an amazing food, full of nutritional wonders. ... The United Nations world food conference declared spirulina as “the best food for ...
Author: Mohammed Wasim Siddiqui
Publisher: CRC Press
ISBN: 9781351800327
Category: Health & Fitness
Page: 908
View: 174
Plant secondary metabolites are organic compounds that aid in the growth and development of plants but are not required for the plant to survive by fighting off herbivores, pests, and pathogens. These plant secondary metabolites have been used since early times in various medicines and food products for beneficial health purposes and are still relevant and popular today. This new three-volume Plant Secondary Metabolites provides an abundance of valuable information on secondary metabolites, their health properties and possibilities, and their extraction and application methods.
Author: Mohammed Wasim SiddiquiPublish On: 2017-01-06
Spirulina is truly an amazing food, full of nutritional wonders. ... The United Nations world food conference declared spirulina as “the best food for ...
Author: Mohammed Wasim Siddiqui
Publisher: CRC Press
ISBN: 9781315342092
Category: Health & Fitness
Page: 318
View: 542
This volume, Plant Secondary Metabolites: Volume 1: Biological and Therapeutic Significance, presents important information on the curative and therapeutic roles of secondary metabolites that are present in different natural food groups. The book showcases the applications of herbal-based food group and also includes the effective utility of other plant-based food categories as well. In addition to the clinical role of secondary metabolites, other natural sources, such as micro-algae and bacterial cellulose, are also presented as efficacious sources of functional components.
Spirulina: World Food, How This Micro Algae Can Transform Your Health and Our Planet. Ronore Enterprises, Inc., PO Box 909, Hana, Maui, Hawaii 96718 USA, ...
Author: Se-Kwon Kim
Publisher: Academic Press
ISBN: 9780128011249
Category: Science
Page: 604
View: 464
Handbook of Microalgae: Biotechnology Advances offers complete coverage of marine microalgae, including biology, production techniques, biotechnological applications, economic perspectives of applications, and environmental effects of marine microalgae blooms. With contributions from world experts, Handbook of Microalgae: Biotechnology Advances focuses on microalgae from an organism perspective to offer a complete picture from evolution to biofuel. Focuses on a comprehensive approach from an organism point of view Contains full coverage of all aspects of microalgae from biology through biotechnological and biomedical applications Includes biological properties of commercial algal species Provides microalgae screening and identification methods, culturing methods and new aspects of processing
Spirulina in Human Nutrition and Health. CRC Press, Boca Raton. pp. 312. Henrikson, R. 1989. Earth Food Spirulina: How This Remarkable Blue-Green Algae Can ...
Author: Clemens Posten
Publisher: Walter de Gruyter
ISBN: 9783110298321
Category: Science
Page: 340
View: 122
With the high interest in renewable resources, the field of algal biotechnology has undergone a huge leap in importance in recent years. The book Microalgae Biotechnology - Integration and Economy treats integrated approaches to bring the high potential of microalgae into application, accelerate the development of really working production processes and put finally the products on the market. Close interaction of biology and process engineering becomes visible in the described processes. The big impact of microalgal biotechnology on our future society is outlined as a desirable consequence of scientific progress. This book will allow protagonists in academia and industry as well as decision makers in industry and politics to get a clear picture of current possibilities and future trends in microalgal biotechnology.
Author: Vijay Dhondiram WaghPublish On: 2018-07-31
WFP, “Fortified Blended Foods Recipes-Facts and Practical Uses.” Rome, World Food Programme. http://www.usaid.gov/our_work/humanitarianassistance/ffp/50th/ ...
Author: Vijay Dhondiram Wagh
Publisher: FSP Media Publications
ISBN:
Category: Education
Page: 139
View: 625
In this book, we have reported the formulation of a nutritious, highly acceptable LNS-RUSF of Spirulina with a shelf stability of at least 06 months. This is likely to provide an affordable alternative RUSF for treatment of children with SAM in developing countries if proved efficacious in ongoing randomized trials. The use of diversified, locally available ingredients is likely to stimulate small scale agriculture and hence, encourage self-reliance among food crop producers in resource-poor settings.
The Kanembu people eat Spirulina for 70% of all of their meals and use ... original owner of this plant is also author of the book, Earth Food Spirulina.
Author: Harald W. Tietze
Publisher: Harald Tietze Publishing P/
ISBN: 9781876173098
Category: Diet
Page: 105
View: 518
Demonstrates how some green foods can work like medicine. Covers spirulina in depth, green sprouts, green barley, green tea, pawpaw and green mussels.
Author: William Shurtleff; Akiko AoyagiPublish On: 2021-06-24
Manufacturer's Name: Redwood Valley Soyfoods Unlimited. Manufacturer's Address: P.O. Box 371, ... Spirulina as a world food. 9. Global impact of microalgae.
Author: William Shurtleff; Akiko Aoyagi
Publisher: Soyinfo Center
ISBN: 9781948436410
Category: History
Page: 1475
View: 729
The world's most comprehensive, well documented, and well illustrated book on this subject. With extensive subject and geographical index. 526 photographs and illustrations - mostly color. Free of charge in digital PDF format.
HENRIKSON, R., Earth Food Spirulina, Ronore Enterprises, Inc., Calif. HILLS, C, The Secrets of Spirulina, University of the Trees Press, Boulder Creek, ...
Author: Avigad Vonshak
Publisher: CRC Press
ISBN: 0748406743
Category: Science
Page: 233
View: 911
This text contains detailed descriptions of both the biology and the biotechnological uses of Spirulina Platensis, a blue-green algae, which has been recognized and used worldwide as a traditional source of protein in the food
Dalman prepares and serves about 5,000 school meals a day, with a staff of 52 full-time employees and an annual budget of ... Spirulina as a world food. 9.
'Spirulina – World Food: How this Micro Algae can Transform your Health and Our Planet'. CreateSpace Independent Publishing Platform (see also ...
Author: Brian McNeil
Publisher: Elsevier
ISBN: 9780857093547
Category: Technology & Engineering
Page: 656
View: 887
Bacteria, yeast, fungi and microalgae can act as producers (or catalysts for the production) of food ingredients, enzymes and nutraceuticals. With the current trend towards the use of natural ingredients in foods, there is renewed interest in microbial flavours and colours, food bioprocessing using enzymes and food biopreservation using bacteriocins. Microbial production of substances such as organic acids and hydrocolloids also remains an important and fast-changing area of research. Microbial production of food ingredients, enzymes and nutraceuticals provides a comprehensive overview of microbial production of food ingredients, enzymes and nutraceuticals. Part one reviews developments in the metabolic engineering of industrial microorganisms and advances in fermentation technology in the production of fungi, yeasts, enzymes and nutraceuticals. Part two discusses the production and application in food processing of substances such as carotenoids, flavonoids and terponoids, enzymes, probiotics and prebiotics, bacteriocins, microbial polysaccharides, polyols and polyunsaturated fatty acids. Microbial production of food ingredients, enzymes and nutraceuticals is an invaluable guide for professionals in the fermentation industry as well as researchers and practitioners in the areas of biotechnology, microbiology, chemical engineering and food processing. Provides a comprehensive overview of microbial flavours and colours, food bioprocessing using enzymes and food biopreservation using bacteriocins Begins with a review of key areas of systems biology and metabolic engineering, including methods and developments for filamentous fungi Analyses the use of microorganisms for the production of natural molecules for use in foods, including microbial production of food flavours and carotenoids
