Handbook of Food and Feed from Microalgae

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. ß-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