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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, bioaccessibility and the bioavailability of the main compounds obtained from microalgae
- Presents novel trends and the gastronomic potential of microalgae utilization in the food industry
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
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. Bioaccessibility 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. afety 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
- No. of pages:
- © Academic Press 2021
- 1st March 2021
- Academic Press
- Paperback ISBN:
Dr Lafarga has over 30 publications on varied aspects of food science and technology published in high impact factor journals and book chapters and over 10 contributions to international conferences. He has received professional awards including a Juan de la Cierva awarded by the Spanish Ministry of Economy and Competitiveness and a Wang Shang Fellowship awarded by the International Society for Nutraceuticals and Functional Foods. After his PhD, Dr Lafarga collaborated with the research group Analytical Chemistry of Contaminants of the Department of Chemistry and Physics of the University of Almería developing methods for the analysis and determination of organic compounds in foods. Dr Lafarga is currently a Scientific Researcher in the Institute of Agrifood Research and Technology (IRTA) in Lleida, Spain. His research lines include the development of novel safe, high-quality, and healthy foods using non-thermal and environmentally-friendly technologies and food co-product revalorization to obtain novel food ingredients and reduce the amount of food discarded as waste.
Scientific Researcher, Institute of Agrifood Research and Technology (IRTA)
Francisco Gabriel Acién-Fernández is a Full Professor at the Department of Engineering of the University of Almeria since 1999 and instructs in Chemistry, Industrial Biotechnology, Chemical Engineering, and Agricultural Engineering. His research lines include the optimization of microalgae cultivation strategies, revalorization of wastewater and food processing co-products, and production of high value-added compounds for food and nutraceutical applications. He is currently the coordinator of the EU funded Research Project SABANA, which aims at developing a large-scale integrated microalgae-based biorefinery for the production of biostimulants, biopesticides, and food additives. Prof Acién published over 150 publications in high impact factor journals and co-authored more than 20 books or book chapters dealing with microalgae biomass cultivation.
Professor, Department of Chemical Engineering, University of Almeria
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