Handbook of Food and Feed from Microalgae

1. Food and feed from microalgae: A historical perspective<br>2. Biodiversity and biogeography of microalgae with food and feed potential<br>3. Mass production of microalgae for nutritional purposes<br>4. Commercial facilities of microalgae food and feed products around the world<br>5. Downstream processing of microalgae for food ingredients in industrial application<br>6. Microalgae as a source of alternative protein<br>7. Lipids and fatty acids from microalgae<br>8. Intracellular and exocellular carbohydrates in microalgae<br>9. Minerals, and trace elements in microalgal biomass<br>10. Vitamins from microalgae<br>11. Food enzymes from microalgae<br>12. Microalgal Carotenoids<br>13. Microalgal chlorophylls<br>14. Microalgal phycobiliproteins<br>15. Microalgae sterols<br>16. Volatile and semi-volatile organic compounds as food ingredients<br>17. DHA- and EPA-rich oil from microalgae<br>18. β-carotene from Dunaliella: Production, applications and advances<br>19. Astaxanthin from Haematococcus: Production, applications and advances<br>20. Phycocyanin from Arthrospira: Production, applications and advances<br>21. Antioxidant and antifungal compounds from microalgae<br>22. Microalgae as a source of preservatives in food/feed chain<br>23. Microalgae-based products and their immunomodulatory activities<br>24. Techno-functional properties of microalgae in food products<br>25. Microalgae as a key ingredient in meat analogues<br>26. Application of microalgae in baked goods and pasta<br>27. Microalgae added to beverages, dairy, prebiotic and probiotic products<br>28. Microalgae in phycogastronomy<br>29. Microalgae as dietary supplements in tablet, capsule, and powder<br>30. Encapsulation of microalgae-based products for food and feed applications<br>31. Microalgae application in feeds for ruminants<br>32. Microalgae application in feeds for monogastrics<br>33. Microalgae application in aquaculture feed<br>34. Microalgae application in poultry feed<br>35. Microalgae application in bivalve mollusks feed<br>36. Microalgae in pet food<br>37. The next generation of commercial microalgae-based foods<br>38. Technological bottlenecks of the use of microalgae in food<br>39. Microalgae as source of bioaccessible and bioavailable compounds<br>40. Disruptive technologies to improve the performance of microalgae cultures<br>41. Sensorial characters of microalgae biomass and its individual components<br>42. Microalgae in food and feed: Safety and toxicological aspects<br>43. Quality control of microalgae-based products<br>44. Analytical protocols applied to the analysis of microalgal biomass<br>45. Global market opportunities of food and feed products from microalgae<br>46. Sustainability metrics in the microalgae-based ingredients production<br>47. Food commodities and fine chemicals from microalgae: A close look at economics<br>48. Strategy and design of innovation policy road mapping for microalgae-based foods