Handbook of Food and Feed from Microalgae

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.

• 1. Food and feed from microalgae: A historical perspective2. Biodiversity and biogeography of microalgae with food and feed potential3. Mass production of microalgae for nutritional purposes4. Commercial facilities of microalgae food and feed products around the world5. Downstream processing of microalgae for food ingredients in industrial application6. Microalgae as a source of alternative protein7. Lipids and fatty acids from microalgae8. Intracellular and exocellular carbohydrates in microalgae9. Minerals, and trace elements in microalgal biomass10. Vitamins from microalgae11. Food enzymes from microalgae12. Microalgal Carotenoids13. Microalgal chlorophylls14. Microalgal phycobiliproteins15. Microalgae sterols16. Volatile and semi-volatile organic compounds as food ingredients17. DHA- and EPA-rich oil from microalgae18. β-carotene from Dunaliella: Production, applications and advances19. Astaxanthin from Haematococcus: Production, applications and advances20. Phycocyanin from Arthrospira: Production, applications and advances21. Antioxidant and antifungal compounds from microalgae22. Microalgae as a source of preservatives in food/feed chain23. Microalgae-based products and their immunomodulatory activities24. Techno-functional properties of microalgae in food products25. Microalgae as a key ingredient in meat analogues26. Application of microalgae in baked goods and pasta27. Microalgae added to beverages, dairy, prebiotic and probiotic products28. Microalgae in phycogastronomy29. Microalgae as dietary supplements in tablet, capsule, and powder30. Encapsulation of microalgae-based products for food and feed applications31. Microalgae application in feeds for ruminants32. Microalgae application in feeds for monogastrics33. Microalgae application in aquaculture feed34. Microalgae application in poultry feed35. Microalgae application in bivalve mollusks feed36. Microalgae in pet food37. The next generation of commercial microalgae-based foods38. Technological bottlenecks of the use of microalgae in food39. Microalgae as source of bioaccessible and bioavailable compounds40. Disruptive technologies to improve the performance of microalgae cultures41. Sensorial characters of microalgae biomass and its individual components42. Microalgae in food and feed: Safety and toxicological aspects43. Quality control of microalgae-based products44. Analytical protocols applied to the analysis of microalgal biomass45. Global market opportunities of food and feed products from microalgae46. Sustainability metrics in the microalgae-based ingredients production47. Food commodities and fine chemicals from microalgae: A close look at economics48. Strategy and design of innovation policy road mapping for microalgae-based foods