rdf-syntax-grammar
mods:
  schema location: http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
  title info:
    title: Cultured microalgae for the food industry
    sub title: current and potential applications
  name:
    name part: Lafarga, Tomás.
  name:
    name part: Acién, Gabriel.
  name:
    name part: ScienceDirect (Online service)
  type of resource: text
  genre: Electronic books.
  origin info:
    place:
      place term: enk
    place:
      place term: London
    publisher: Academic Press
    date issued: 2021
    issuance: monographic
  language:
    language term: eng
  physical description:
    form: remote
    extent: 1 online resource
  abstract: 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.
  table of contents: Front Cover -- Cultured Microalgae for the Food Industry -- Copyright Page -- Contents -- List of contributors -- 1 Culturing of microalgae for food applications -- 1.1 Introduction -- 1.2 Light -- 1.3 Mixing -- 1.3.1 Intermittent light -- 1.3.2 Intermittent light application in the real world -- 1.4 Optimal biomass concentration -- 1.5 Culture depth -- 1.6 Temperature -- 1.7 Oxygen -- 1.7.1 Oxygen stress at low light intensity -- 1.8 Contamination -- 1.9 Monitoring the physiological state of cultures through chlorophyll fluorescence -- 1.10 Good manufacturing practices -- 1.10.1 Best practices for the cultivation of microalgae of interest as food sources -- 1.10.2 Safety and regulatory issues -- 1.10.3 Cultivation of organic microalgae -- 1.11 Concluding remarks -- References -- 2 Unconventional microalgae species and potential for their use in the food industry -- 2.1 Introduction -- 2.2 Microalgae as a food source -- 2.3 Microalgae currently used in food -- 2.4 Unconventional microalgae in food -- 2.5 Potential uses of unconventional microalgae species in food: nutrimental and physical properties -- 2.5.1 Proteins -- 2.5.2 Lipids -- 2.5.3 Carbohydrates -- 2.5.4 Pigments -- 2.5.5 Others -- 2.6 Final remarks -- References -- 3 Conventional and novel approaches to extract food ingredients and nutraceuticals from microalgae -- 3.1 Introduction -- 3.2 Algae harvesting and concentration -- 3.2.1 Preconcentration -- 3.2.2 Dewatering -- 3.2.3 Drying -- 3.3 Cell rupture -- 3.3.1 Need for cell rupture -- 3.3.2 High-pressure homogenization -- 3.3.3 Enzymes and autolysis -- 3.3.4 Ultrasound -- 3.3.5 Pulsed electric fields -- 3.3.6 Other methods -- 3.4 Lipid and pigment extraction -- 3.4.1 Recovery of triacylglycerides -- 3.4.2 Recovery of polyunsaturated fatty acids -- 3.4.3 Pigment extraction -- 3.5 Protein recovery -- 3.6 Carbohydrate recovery.
  table of contents: 3.7 Concluding discussion -- Acknowledgments -- References -- 4 Potential applications of microalgae-derived proteins and peptides in the food industry -- 4.1 Introduction -- 4.2 Microalgae protein extraction -- 4.2.1 Microalgal cell disruption methods -- 4.2.1.1 Mechanical methods -- 4.2.1.2 Nonmechanical methods -- 4.2.2 Nonconventional methods for microalgal protein extraction -- 4.2.2.1 Ultrasound-assisted extraction -- 4.2.2.2 Microwave-assisted extraction -- 4.2.2.3 Pulsed electric field -- 4.2.2.4 Other cell wall disruption and extraction techniques -- 4.3 Technological approaches for microalgae peptide production -- 4.3.1 Peptide production by enzymatic hydrolysis -- 4.3.2 Peptide production by chemical methods -- 4.4 Technofunctional properties of microalgae proteins and peptides -- 4.4.1 Emulsifying properties -- 4.4.2 Foaming properties -- 4.4.3 Gelling properties -- 4.4.4 Water-holding capacity -- 4.4.5 Fat absorption -- 4.5 Application of microalgae proteins and peptides -- 4.5.1 Human nutrition and health benefits -- 4.5.2 Animal feed -- 4.5.3 Other commercial applications -- 4.6 Conclusion -- References -- 5 Carbohydrates derived from microalgae in the food industry -- 5.1 Introduction -- 5.2 Microalgal carbohydrates -- 5.2.1 Storage polysaccharides -- 5.2.2 Cell wall-related polysaccharides -- 5.3 Biochemical composition and physical properties of microalgal carbohydrates -- 5.3.1 Structure -- 5.3.2 Rheology -- 5.4 Food applications of carbohydrates derived from microalgae -- 5.5 Challenges and concluding remarks -- References -- 6 Microalgae as source of edible lipids -- 6.1 Introduction -- 6.2 Microalgal lipid composition -- 6.3 Methods for increased lipid production -- 6.3.1 Manipulation of cultivation conditions -- 6.3.2 Strain improvement for increased lipid production -- 6.3.3 Random mutagenesis and strain selection.
  table of contents: 6.3.4 Genetic transformation -- 6.3.5 Adaptive evolution -- 6.4 Microalgal lipid industrial production -- 6.5 Harvesting of microalgae for lipid extraction -- 6.6 Microalgal lipids extraction and refining -- 6.7 Marketed products -- 6.8 Challenges and future perspectives -- Acknowledgments -- References -- 7 Microalgae as a source of pigments for food applications -- 7.1 Introduction -- 7.2 Carotenoids from microalgae -- 7.3 Chlorophylls -- 7.4 Phycobiliproteins -- 7.4.1 Phycobiliproteins: more than just a colorant for the food industry -- 7.5 Conclusions -- Acknowledgments -- References -- 8 Current utilization of microalgae in the food industry beyond direct human consumption -- 8.1 Introduction -- 8.2 Microalgae in the treatment of food industry and agro-industrial effluents -- 8.2.1 Characterization of food industry and agro-industrial effluents -- 8.2.2 Role of microalgae and microalgal consortia in the treatment of food industry and agro-industrial effluents -- 8.3 Microalgae in the improvement of agricultural practices -- 8.3.1 Biofertilizers versus biostimulants -- 8.3.2 Microalgal metabolites and phytohormones with potential interest for agriculture -- 8.3.3 Role of algae and algal extracts in the improvement of agricultural practices -- 8.3.3.1 Soil improvement -- 8.3.3.2 Crop protection -- 8.3.3.3 Direct growth stimulation -- 8.4 Microalgae in the improvement of animal and animal-derived products -- 8.4.1 Microalgal composition and beneficial effects -- 8.4.2 Opportunities for microalgae as an ingredient in animal diets -- 8.5 Challenges to the application of microalgae in these applications -- 8.6 Conclusions -- Acknowledgments -- References -- 9 Microalgae and cyanobacteria as food: Legislative and safety aspects -- 9.1 Introduction -- 9.2 Regulatory framework and legislation in the European Union -- 9.3 Risk and safety issues.
  table of contents: 12.7 Phytosterols -- 12.8 Other compounds -- 12.9 Final remarks -- Acknowledgments -- References -- 13 Sustainability of microalgae cultivation -- 13.1 Introduction -- 13.2 Life cycle assessment of microalgae cultivation -- 13.3 Land use and location -- 13.4 Energy use -- 13.5 Freshwater use and freshwater footprint -- 13.6 Carbon footprint -- 13.6.1 N2O emissions -- 13.6.2 CH4 emissions -- 13.7 Nutrient use and eutrophication -- 13.8 Conclusions -- Acknowledgment -- References -- 14 Consumer acceptance and attitudes toward microalgae and microalgal-derived products as food -- 14.1 Introduction -- 14.2 Cues affecting food acceptance and consumption -- 14.3 Evolution of microalgae from a simple food to a top-trend ingredient -- 14.4 Consumer acceptance and attitudes toward microalgae as food -- 14.5 Conclusions -- Acknowledgments -- References -- 15 Future perspectives of microalgae in the food industry -- 15.1 Introduction -- 15.2 Microalgae application in foods (R&amp -- D) -- 15.3 European market for microalgae-derived food products -- 15.3.1 Novel food-approved microalgae -- 15.3.2 Marketed microalgae-based food products -- 15.4 Future trends in microalgae production and food application -- 15.4.1 Thickening/foaming agents -- 15.4.2 Edible coatings -- 15.4.3 Microencapsulation -- 15.4.4 Three-dimensional printing -- 15.5 Conclusions -- Acknowledgments -- References -- Index -- Back Cover.
  note: edited by Tomás Lafarga and Gabriel Acién.
  subject:
    topic: Microalgae
    topic: Cultures and culture media
  subject:
    topic: Microalgae
    topic: Industrial applications
  subject:
    topic: Probiotics
  subject:
    topic: Probiotics
  subject:
    topic: Microalgues
    topic: Applications industrielles
  subject:
    topic: Probiotiques
  subject:
    topic: Microalgae
    topic: Cultures and culture media
  subject:
    topic: Microalgae
    topic: Industrial applications
  subject:
    topic: Probiotics
  classification: QK568.M52
  classification: 579.8
  related item:
    identifier: (OCoLC)1190851343
  identifier: 9780128210819
  identifier: 0128210818
  identifier: 9780128210802
  identifier: 012821080X
  identifier: http://proxy.library.tamu.edu/login
  record info:
    record content source: YDX
    record creation date: 210516
    record change date: 20260327170223.5
    record identifier: in00005768004
    language of cataloging:
      language term: eng