Cultured Microalgae for the Food Industry: Current and Potential Applications
$15.00Tomas Lafarga, Gabriel Acien
ISBNs: B094XVRHYC, 012821080X, 0128210818, 9780128210802, 9780128210819, 978-0128210802, 978-0128210819, 978-0-12-821080-2
English | 2021 | PDF | 467 Pages
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.
Thoroughly explores the optimization, cultivation and extraction processes for increased bioactive compound yields
Includes industrial functionality, bio-accessibility and the bioavailability of the main compounds obtained from microalgae
Presents novel trends and the gastronomic potential of microalgae utilization in the food industry
