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.
1. Handbook of Food and Feed from Microalgae - p. Page i 2. Cover - p. Page i 3. Front Matter - p. Page i 4. Table of Contents - p. Page iv 5. Copyright - p. Page v 6. Contributors - p. Page v 7. About the editors - p. Page xi 8. Preface - p. Page xii 9. List of Illustrations - p. Page xiii 10. List of Tables - p. Page xiv 11. Chapter 1 : Food and feed from microalgae: A historical perspective to future directions - p. Page xiv 12. Chapter 2 : Biodiversity and biogeography of microalgae with food and feed potential - p. Page 6 13. Chapter 3 : Mass production of microalgae for nutritional purposes - p. Page 16 14. Chapter 4 : Commercial facilities of microalgae-based products around the world - p. Page 29 15. Chapter 5 : Downstream processing of microalgae for food ingredients in industrial application - p. Page 39 16. Chapter 6 : Microalgae as a source of alternative protein - p. Page 52 17. Chapter 7 : Lipids and fatty acids from microalgae - p. Page 69 18. Chapter 8 : Intracellular and extracellular carbohydrates in microalgae - p. Page 83 19. Chapter 9 : Minerals and trace elements in microalgal biomass - p. Page 97 20. Chapter 10 : Vitamins from microalgae - p. Page 107 21. Chapter 11 : Microalgal enzymes: Managing their discovery and engineering for microalgal food and feed improvement - p. Page 114 22. Chapter 12 : Microalgal carotenoids for food and feed applications - p. Page 125 23. Chapter 13 : Microalgal chlorophylls for food/feed applications - p. Page 142 24. Chapter 14 : Microalgal phycobiliproteins for food/feed applications - p. Page 158 25. Chapter 15 : Microalgal sterols - p. Page 167 26. Chapter 16 : Volatile organic compounds as food/feed ingredients - p. Page 176 27. Chapter 17 : DHA- and EPA-rich oil from microalgae - p. Page 185 28. Chapter 18 : β-Carotene from Dunaliella: Production, applications in food/feed, and recent advances - p. Page 195 29. Chapter 19 : Astaxanthin from Haematococcus: Production, applications, and advances - p. Page 216 30. Chapter 20 : Phycocyanin from Arthrospira: Production, applications, and advances - p. Page 232 31. Chapter 21 : Antioxidant and antifungal compounds of microalgae☆ - p. Page 247 32. Chapter 22 : Microalgae as a source of preservatives in food/feed chain - p. Page 263 33. Chapter 23 : Microalgae-based products and their immunomodulatory activities - p. Page 276 34. Chapter 24 : Techno-functional properties of microalgae in food products - p. Page 286 35. Chapter 25 : Microalgae as a key ingredient in meat analogues - p. Page 301 36. Chapter 26 : Application of microalgae in baked goods and pasta - p. Page 313 37. Chapter 27 : Microalgae added to beverages, dairy, prebiotic, and probiotic products - p. Page 332 38. Chapter 28 : Microalgae in phycogastronomy - p. Page 344 39. Chapter 29 : Microalgae as dietary supplements in tablets, capsules, and powder - p. Page 354 40. Chapter 30 : Encapsulation of microalgae-based products for food and feed applications - p. Page 366 41. Chapter 31 : Microalgae application in feed for ruminants - p. Page 388 42. Chapter 32 : Microalgae application in feeds for monogastrics - p. Page 406 43. Chapter 33 : Applications of microalgae in aquaculture feed - p. Page 418 44. Chapter 34 : Microalgae applications in poultry feed - p. Page 429 45. Chapter 35 : Microalgae as feeds for bivalves - p. Page 445 46. Chapter 36 : Microalgae in pet foods - p. Page 465 47. Chapter 37 : The commercial microalgae-based foods - p. Page 481 48. Chapter 38 : Technological bottlenecks for the use of microalgae in food - p. Page 502 49. Chapter 39 : Microalgae as source of bioaccessible and bioavailable compounds - p. Page 514 50. Chapter 40 : Disruptive technologies to improve the performance of microalgae cultures - p. Page 525 51. Chapter 41 : Sensorial characters of microalgae biomass and its individual components - p. Page 535 52. Chapter 42 : Microalgae in food and feed: Safety and toxicological aspects - p. Page 544 53. Chapter 43 : Quality control of microalgae-derived products - p. Page 562 54. Chapter 44 : Analytical protocols applied to the analysis of microalgal biomass - p. Page 575 55. Chapter 45 : Global market opportunities for food and feed products from microalgae - p. Page 590 56. Chapter 46 : Microalgae-based ingredients and products: Toward the global sustainable development goals - p. Page 601 57. Chapter 47 : Food commodities and fine chemicals from microalgae: A close look at economics - p. Page 608 58. Chapter 48 : Strategy and design of innovation policy road mapping for microalgae-based foods - p. Page 622 59. Index - p. Page 638
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.
1. Handbook of Food and Feed from Microalgae - p. Page i 2. Cover - p. Page i 3. Front Matter - p. Page i 4. Table of Contents - p. Page iv 5. Copyright - p. Page v 6. Contributors - p. Page v 7. About the editors - p. Page xi 8. Preface - p. Page xii 9. List of Illustrations - p. Page xiii 10. List of Tables - p. Page xiv 11. Chapter 1 : Food and feed from microalgae: A historical perspective to future directions - p. Page xiv 12. Chapter 2 : Biodiversity and biogeography of microalgae with food and feed potential - p. Page 6 13. Chapter 3 : Mass production of microalgae for nutritional purposes - p. Page 16 14. Chapter 4 : Commercial facilities of microalgae-based products around the world - p. Page 29 15. Chapter 5 : Downstream processing of microalgae for food ingredients in industrial application - p. Page 39 16. Chapter 6 : Microalgae as a source of alternative protein - p. Page 52 17. Chapter 7 : Lipids and fatty acids from microalgae - p. Page 69 18. Chapter 8 : Intracellular and extracellular carbohydrates in microalgae - p. Page 83 19. Chapter 9 : Minerals and trace elements in microalgal biomass - p. Page 97 20. Chapter 10 : Vitamins from microalgae - p. Page 107 21. Chapter 11 : Microalgal enzymes: Managing their discovery and engineering for microalgal food and feed improvement - p. Page 114 22. Chapter 12 : Microalgal carotenoids for food and feed applications - p. Page 125 23. Chapter 13 : Microalgal chlorophylls for food/feed applications - p. Page 142 24. Chapter 14 : Microalgal phycobiliproteins for food/feed applications - p. Page 158 25. Chapter 15 : Microalgal sterols - p. Page 167 26. Chapter 16 : Volatile organic compounds as food/feed ingredients - p. Page 176 27. Chapter 17 : DHA- and EPA-rich oil from microalgae - p. Page 185 28. Chapter 18 : β-Carotene from Dunaliella: Production, applications in food/feed, and recent advances - p. Page 195 29. Chapter 19 : Astaxanthin from Haematococcus: Production, applications, and advances - p. Page 216 30. Chapter 20 : Phycocyanin from Arthrospira: Production, applications, and advances - p. Page 232 31. Chapter 21 : Antioxidant and antifungal compounds of microalgae☆ - p. Page 247 32. Chapter 22 : Microalgae as a source of preservatives in food/feed chain - p. Page 263 33. Chapter 23 : Microalgae-based products and their immunomodulatory activities - p. Page 276 34. Chapter 24 : Techno-functional properties of microalgae in food products - p. Page 286 35. Chapter 25 : Microalgae as a key ingredient in meat analogues - p. Page 301 36. Chapter 26 : Application of microalgae in baked goods and pasta - p. Page 313 37. Chapter 27 : Microalgae added to beverages, dairy, prebiotic, and probiotic products - p. Page 332 38. Chapter 28 : Microalgae in phycogastronomy - p. Page 344 39. Chapter 29 : Microalgae as dietary supplements in tablets, capsules, and powder - p. Page 354 40. Chapter 30 : Encapsulation of microalgae-based products for food and feed applications - p. Page 366 41. Chapter 31 : Microalgae application in feed for ruminants - p. Page 388 42. Chapter 32 : Microalgae application in feeds for monogastrics - p. Page 406 43. Chapter 33 : Applications of microalgae in aquaculture feed - p. Page 418 44. Chapter 34 : Microalgae applications in poultry feed - p. Page 429 45. Chapter 35 : Microalgae as feeds for bivalves - p. Page 445 46. Chapter 36 : Microalgae in pet foods - p. Page 465 47. Chapter 37 : The commercial microalgae-based foods - p. Page 481 48. Chapter 38 : Technological bottlenecks for the use of microalgae in food - p. Page 502 49. Chapter 39 : Microalgae as source of bioaccessible and bioavailable compounds - p. Page 514 50. Chapter 40 : Disruptive technologies to improve the performance of microalgae cultures - p. Page 525 51. Chapter 41 : Sensorial characters of microalgae biomass and its individual components - p. Page 535 52. Chapter 42 : Microalgae in food and feed: Safety and toxicological aspects - p. Page 544 53. Chapter 43 : Quality control of microalgae-derived products - p. Page 562 54. Chapter 44 : Analytical protocols applied to the analysis of microalgal biomass - p. Page 575 55. Chapter 45 : Global market opportunities for food and feed products from microalgae - p. Page 590 56. Chapter 46 : Microalgae-based ingredients and products: Toward the global sustainable development goals - p. Page 601 57. Chapter 47 : Food commodities and fine chemicals from microalgae: A close look at economics - p. Page 608 58. Chapter 48 : Strategy and design of innovation policy road mapping for microalgae-based foods - p. Page 622 59. Index - p. Page 638
