Cultured Microalgae for the Food Industry: Current and Potential Applications is a comprehensive reference that addresses the current applications and potential uses of microalgae and microalgae-derived compounds in the food industry. The book explores the different steps of the subject, from strain selection and cultivation steps, to the assessment of the public perception of microalgae consumption and the gastronomical potential of this innovative resource. Readers will find coverage of microalgae biology, common and uncommon algae species, cultivation strategies for food applications, novel extraction techniques, safety issues, regulatory issues, and current market opportunities and challenges.
This title also explores the gastronomic potential of microalgae and reviews current commercialized products along with consumer attitudes surrounding microalgae. Covering relevant, up-to-date research as assembled by a group of contributors who are experts in their respective fields, the book is an essential reading for advanced undergraduates, postgraduates, and researchers in the microbiology, biotechnology, food science and technology fields.
1. Title of Book - p. i 2. Cover image - p. i 3. Title page - p. ii 4. Table of Contents - p. iii 5. Copyright - p. iv 6. List of contributors - p. xiii 7. Chapter 1. Culturing of microalgae for food applications - p. 1 8. Chapter 2. Unconventional microalgae species and potential for their use in the food industry - p. 49 9. Chapter 3. Conventional and novel approaches to extract food ingredients and nutraceuticals from microalgae - p. 73 10. Chapter 4. Potential applications of microalgae-derived proteins and peptides in the food industry - p. 97 11. Chapter 5. Carbohydrates derived from microalgae in the food industry - p. 127 12. Chapter 6. Microalgae as source of edible lipids - p. 147 13. Chapter 7. Microalgae as a source of pigments for food applications - p. 177 14. Chapter 8. Current utilization of microalgae in the food industry beyond direct human consumption - p. 199 15. Chapter 9. Microalgae and cyanobacteria as food: Legislative and safety aspects - p. 249 16. Chapter 10. Microalgae as structuring ingredients in food - p. 265 17. Chapter 11. Biological activities of natural products from microalgae - p. 287 18. Chapter 12. Bioaccessibility and bioavailability of bioactive compounds delivered from microalgae - p. 325 19. Chapter 13. Sustainability of microalgae cultivation - p. 343 20. Chapter 14. Consumer acceptance and attitudes toward microalgae and microalgal-derived products as food - p. 367 21. Chapter 15. Future perspectives of microalgae in the food industry - p. 387 22. Index - p. 435
Cultured Microalgae for the Food Industry: Current and Potential Applications is a comprehensive reference that addresses the current applications and potential uses of microalgae and microalgae-derived compounds in the food industry. The book explores the different steps of the subject, from strain selection and cultivation steps, to the assessment of the public perception of microalgae consumption and the gastronomical potential of this innovative resource. Readers will find coverage of microalgae biology, common and uncommon algae species, cultivation strategies for food applications, novel extraction techniques, safety issues, regulatory issues, and current market opportunities and challenges.
This title also explores the gastronomic potential of microalgae and reviews current commercialized products along with consumer attitudes surrounding microalgae. Covering relevant, up-to-date research as assembled by a group of contributors who are experts in their respective fields, the book is an essential reading for advanced undergraduates, postgraduates, and researchers in the microbiology, biotechnology, food science and technology fields.
1. Title of Book - p. i 2. Cover image - p. i 3. Title page - p. ii 4. Table of Contents - p. iii 5. Copyright - p. iv 6. List of contributors - p. xiii 7. Chapter 1. Culturing of microalgae for food applications - p. 1 8. Chapter 2. Unconventional microalgae species and potential for their use in the food industry - p. 49 9. Chapter 3. Conventional and novel approaches to extract food ingredients and nutraceuticals from microalgae - p. 73 10. Chapter 4. Potential applications of microalgae-derived proteins and peptides in the food industry - p. 97 11. Chapter 5. Carbohydrates derived from microalgae in the food industry - p. 127 12. Chapter 6. Microalgae as source of edible lipids - p. 147 13. Chapter 7. Microalgae as a source of pigments for food applications - p. 177 14. Chapter 8. Current utilization of microalgae in the food industry beyond direct human consumption - p. 199 15. Chapter 9. Microalgae and cyanobacteria as food: Legislative and safety aspects - p. 249 16. Chapter 10. Microalgae as structuring ingredients in food - p. 265 17. Chapter 11. Biological activities of natural products from microalgae - p. 287 18. Chapter 12. Bioaccessibility and bioavailability of bioactive compounds delivered from microalgae - p. 325 19. Chapter 13. Sustainability of microalgae cultivation - p. 343 20. Chapter 14. Consumer acceptance and attitudes toward microalgae and microalgal-derived products as food - p. 367 21. Chapter 15. Future perspectives of microalgae in the food industry - p. 387 22. Index - p. 435
