图书简介

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. ss-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

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