Handbook of Food and Feed From Microalgae: Production, Application, Regulation, and Sustainability is a comprehensive resource on all aspects of using microalgae in food and feed. This book covers applied processes, including the utilization of compounds found in microalgae, the development of food products with microalgae biomass in their composition, the use of microalgae in animal nutrition, and associated challenges and recent advances in this field. Written by global leading experts in microalgae, this book begins with the fundamentals of food and feed, including microalgal biodiversity, biogeography, and nutritional purposes. The book continues to describe compounds found within microalgae such as proteins, pigments, and antioxidants. It explains the process incorporation of microalgae into meat, dairy, beverage, and wheat products as well as real-world food applications in finfish aquaculture, mollusk, poultry, and pet feeding. The book concludes by discussing challenges and issues in the field, encompassing bioavailability, bio-accessibility, and how to address safety, regulatory, market, economics, and sustainability concerns. This book is a valuable resource for aquaculturists, food scientists, and advanced undergraduate and graduate students interested in microalgae as a sustainable food and feed ingredient. - Examines current data behind the food and feed production using microalgae-based processes - Analyzes and details the use of microalgae across industries and disciplines - Addresses and offers solutions to safety, market, sustainability, and economic issues

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Yes, you can access Handbook of Food and Feed from Microalgae by Eduardo Jacob-Lopes,Maria Isabel Queiroz,Mariana Manzoni Maroneze,Leila Queiroz Zepka in PDF and/or ePUB format, as well as other popular books in Technology & Engineering & Marine Biology. We have over one million books available in our catalogue for you to explore.

Information

Publisher

Year

Print ISBN

eBook ISBN

Topic

Technology & Engineering

Subtopic

Marine Biology

Index

Technology & Engineering

Cover
Front Matter
Table of Contents
Copyright
Contributors
About the editors
Preface
List of Illustrations
List of Tables
Chapter 1 : Food and feed from microalgae: A historical perspective to future directions
Chapter 2 : Biodiversity and biogeography of microalgae with food and feed potential
Chapter 3 : Mass production of microalgae for nutritional purposes
Chapter 4 : Commercial facilities of microalgae-based products around the world
Chapter 5 : Downstream processing of microalgae for food ingredients in industrial application
Chapter 6 : Microalgae as a source of alternative protein
Chapter 7 : Lipids and fatty acids from microalgae
Chapter 8 : Intracellular and extracellular carbohydrates in microalgae
Chapter 9 : Minerals and trace elements in microalgal biomass
Chapter 10 : Vitamins from microalgae
Chapter 11 : Microalgal enzymes: Managing their discovery and engineering for microalgal food and feed improvement
Chapter 12 : Microalgal carotenoids for food and feed applications
Chapter 13 : Microalgal chlorophylls for food/feed applications
Chapter 14 : Microalgal phycobiliproteins for food/feed applications
Chapter 15 : Microalgal sterols
Chapter 16 : Volatile organic compounds as food/feed ingredients
Chapter 17 : DHA- and EPA-rich oil from microalgae
Chapter 18 : β-Carotene from Dunaliella: Production, applications in food/feed, and recent advances
Chapter 19 : Astaxanthin from Haematococcus: Production, applications, and advances
Chapter 20 : Phycocyanin from Arthrospira: Production, applications, and advances
Chapter 21 : Antioxidant and antifungal compounds of microalgae☆
Chapter 22 : Microalgae as a source of preservatives in food/feed chain
Chapter 23 : Microalgae-based products and their immunomodulatory activities
Chapter 24 : Techno-functional properties of microalgae in food products
Chapter 25 : Microalgae as a key ingredient in meat analogues
Chapter 26 : Application of microalgae in baked goods and pasta
Chapter 27 : Microalgae added to beverages, dairy, prebiotic, and probiotic products
Chapter 28 : Microalgae in phycogastronomy
Chapter 29 : Microalgae as dietary supplements in tablets, capsules, and powder
Chapter 30 : Encapsulation of microalgae-based products for food and feed applications
Chapter 31 : Microalgae application in feed for ruminants
Chapter 32 : Microalgae application in feeds for monogastrics
Chapter 33 : Applications of microalgae in aquaculture feed
Chapter 34 : Microalgae applications in poultry feed
Chapter 35 : Microalgae as feeds for bivalves
Chapter 36 : Microalgae in pet foods
Chapter 37 : The commercial microalgae-based foods
Chapter 38 : Technological bottlenecks for the use of microalgae in food
Chapter 39 : Microalgae as source of bioaccessible and bioavailable compounds
Chapter 40 : Disruptive technologies to improve the performance of microalgae cultures
Chapter 41 : Sensorial characters of microalgae biomass and its individual components
Chapter 42 : Microalgae in food and feed: Safety and toxicological aspects
Chapter 43 : Quality control of microalgae-derived products
Chapter 44 : Analytical protocols applied to the analysis of microalgal biomass
Chapter 45 : Global market opportunities for food and feed products from microalgae
Chapter 46 : Microalgae-based ingredients and products: Toward the global sustainable development goals
Chapter 47 : Food commodities and fine chemicals from microalgae: A close look at economics
Chapter 48 : Strategy and design of innovation policy road mapping for microalgae-based foods
Index
A

About this book

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Table of contents