Cultured Microalgae for the Food Industry

Current and Potential Applications
Erscheinungsjahr 2021
ISBN: 978-0-12-821080-2
Verlag: William Andrew Publishing

Buch, Englisch, 466 Seiten, Format (B × H): 152 mm x 229 mm, Gewicht: 700 g

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.

Zielgruppe

Food scientists and food technologists as well as academic staff members researching or lecturing in the areas of microbiology, food science and technology, food safety, gastronomy, or biotechnology who require an innovative and complete but concise overview of the current and potential applications of microalgae in the food industry.

Fachgebiete

• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie

Inhaltsverzeichnis

1. Culturing of microalgae for food applications 2. Harvest and post-harvest operations of microalgae 3. Edible microalgae: Main species and general composition of microalgae biomass 4. Unconventional microalgae species and potential for their use in the food industry 5. Conventional and novel approaches to extract food additives and nutraceuticals from microalgae 6. Potential applications of microalgae-derived proteins and peptides in the food industry 7. Carbohydrates derived from microalgae in the food industry 8. Microalgae as a source of edible lipids 9. Microalgae as a source of pigments for food applications 10. Essential trace elements distribution in edible microalgae 11. Biological activities of natural products from microalgae 12. Bio-accessibility and bioavailability of bioactive compounds derived from microalgae 13. Microalgae in the food industry: Current market opportunities and challenges 14. Current utilization of microalgae in the food industry beyond human consumption 15. Economics of microalgae production for food applications 16. Sustainability of microalgae production 17. Safety of microalgae and legislative aspects for their application in food production 18. Algae cuisine 19. Consumer acceptance of microalgae and microalgal-containing products 20. Future perspectives of microalgae in the food industry