Edited by:
Eduardo Jacob-Lopes (Associate Professor Department of Food Technology and Science Federal University of Santa Maria Santa Maria Brazil),
Maria Isabel Queiroz (Retired Professor at the Department of Chemistry and Food,
Federal University of Rio Grande,
Rio Grande,
<br>Brazil),
Mariana Manzoni Maroneze (Researcher at the Institute of Biotechnology,
National Autonomous University of Mexico,
Cuernavaca,
<br>Mexico),
Leila Queiroz Zepka,
PhD (Associate Professor,
Department of Food Technology and Science,
Federal University of Santa Maria,
Santa Maria,
Brazil)
Imprint: Academic Press Inc
Country of Publication: United Kingdom
Dimensions:
Height: 276mm,
Width: 216mm,
Weight: 1.840kg
ISBN: 9780323991964
ISBN 10: 0323991963
Pages: 672
Publication Date: 12 June 2023
Audience:
Professional and scholarly
,
Undergraduate
Format: Paperback
Publisher's Status: Active
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
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. 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. 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. 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.
