Handbook of Food and Feed from Microalgae

Production, Application, Regulation, and Sustainability

1st Edition - June 9, 2023

Editors: Eduardo Jacob-Lopes, Maria Isabel Queiroz, Mariana Manzoni Maroneze, Leila Queiroz Zepka

Paperback ISBN:

9 7 8 - 0 - 3 2 3 - 9 9 1 9 6 - 4

eBook ISBN:

9 7 8 - 0 - 3 2 3 - 9 9 3 8 3 - 8

Approx.648… Read more

Image - Handbook of Food and Feed from Microalgae

Purchase Options

LIMITED OFFER

Save 50% on book bundles

Immediately download your ebook while waiting for your print delivery. No promo code is needed.

Approx.648 pages

1. Food and feed from microalgae: A historical perspective

2. Biodiversity and biogeography of microalgae with food and feed potential

3. Mass production of microalgae for nutritional purposes

4. Commercial facilities of microalgae food and feed products around the world

5. Downstream processing of microalgae for food ingredients in industrial application

6. Microalgae as a source of alternative protein

7. Lipids and fatty acids from microalgae

8. Intracellular and exocellular carbohydrates in microalgae

9. Minerals, and trace elements in microalgal biomass

10. Vitamins from microalgae

11. Food enzymes from microalgae

12. Microalgal Carotenoids

13. Microalgal chlorophylls

14. Microalgal phycobiliproteins

15. Microalgae sterols

16. Volatile and semi-volatile organic compounds as food ingredients

17. DHA- and EPA-rich oil from microalgae

18. β-carotene from Dunaliella: Production, applications and advances

19. Astaxanthin from Haematococcus: Production, applications and advances

20. Phycocyanin from Arthrospira: Production, applications and advances

21. Antioxidant and antifungal compounds from microalgae

22. Microalgae as a source of preservatives in food/feed chain

23. Microalgae-based products and their immunomodulatory activities

24. Techno-functional properties of microalgae in food products

25. Microalgae as a key ingredient in meat analogues

26. Application of microalgae in baked goods and pasta

27. Microalgae added to beverages, dairy, prebiotic and probiotic products

28. Microalgae in phycogastronomy

29. Microalgae as dietary supplements in tablet, capsule, and powder

30. Encapsulation of microalgae-based products for food and feed applications

31. Microalgae application in feeds for ruminants

32. Microalgae application in feeds for monogastrics

33. Microalgae application in aquaculture feed

34. Microalgae application in poultry feed

35. Microalgae application in bivalve mollusks feed

36. Microalgae in pet food

37. The next generation of commercial microalgae-based foods

38. Technological bottlenecks of the use of microalgae in food

39. Microalgae as source of bioaccessible and bioavailable compounds

40. Disruptive technologies to improve the performance of microalgae cultures

41. Sensorial characters of microalgae biomass and its individual components

42. Microalgae in food and feed: Safety and toxicological aspects

43. Quality control of microalgae-based products

44. Analytical protocols applied to the analysis of microalgal biomass

45. Global market opportunities of food and feed products from microalgae

46. Sustainability metrics in the microalgae-based ingredients production

47. Food commodities and fine chemicals from microalgae: A close look at economics

48. Strategy and design of innovation policy road mapping for microalgae-based foods

Eduardo Jacob-Lopes

Prof. Eduardo Jacob-Lopes is currently associate professor at the Department of Food Technology and Science, Federal University of Santa Maria, Brazil. He has more than 18 years of teaching and research experience. He is a technical and scientific consultant of several companies, agencies, and scientific journals. He has more than 600 publications/communications and has registered 15 patents. His research interest includes biotechnology and bioengineering with emphasis on microalgal biotechnology.

Affiliations and expertise

Associate Professor at the Department of Food Technology and Science, Federal University of Santa Maria, Santa Maria, Brazil

Maria Isabel Queiroz

Dr. Maria Isabel Queiroz is a retired professor at the Department of Chemistry and Food, Federal University of Rio Grande. She has more than 30 years of teaching and research experience. He has published more than 500 scientific publications. Her research interest includes microalgal biotechnology with emphasis on bioprocesses.

Affiliations and expertise

Retired Professor at the Department of Chemistry and Food, Federal University of Rio Grande, Rio Grande, Brazil

Mariana Manzoni Maroneze

Dr. Mariana Manzoni Maroneze is a researcher at the Institute of Biotechnology, National Autonomous University of Mexico (UNAM). She has published more than 65 scientific publications/communications, which include a book, book chapters, original research papers, research communications in national and international conferences, and patents. She acts as a reviewer for several international journals. Her research focuses on microalgae-based process and products.

Affiliations and expertise

Researcher at the Institute of Biotechnology, National Autonomous University of Mexico, Cuernavaca, Mexico

Leila Queiroz Zepka

Dr. Leila Queiroz Zepka is currently an Associate professor at the Department of Food Technology and Science, Federal University of Santa Maria (UFSM). She has more than 15 years of teaching and research experience. She has published more than 500 scientific publications/communications, which include 10 books, 50 book chapters, 100 original research papers, 350 research communications in national and international conferences, and 12 patents. She is a member of the editorial board of 5 journals and acts as a reviewer for several national and international journals. Her research interest includes microalgal biotechnology with an emphasis on microalgae-based products.

Affiliations and expertise

Associate Professor at the Department of Food Technology and Science, Federal University of Santa Maria, Santa Maria, Brazil