by Tomas Lafarga, Gabriel Acien
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
