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Full Description
Algae for Food: Cultivation, Processing and Nutritional Benefits
Algae are a primitive, living photosynthetic form and they are the oldest living organism. In the marine ecosystem, algae are the primary producers that supply energy required to a diverse marine organism and especially seaweed provides a habitat for invertebrates and fishes. There have been significant advances in many areas of phycology. This book describes the advances related to food and nutrition of algae achieved during the last decades, it also identifies gaps in the present knowledge and needs for the future. The 17 chapters, grouped into 6 parts, are written by phycologists. More insight on industrial exploitation of algae and their products is supported by current studies and will help academia. The first part explains new technologies to improve the microalgal biomass, strain improvement and different methods of seaweed cultivation. In the second part, food and nutraceutical applications of algae, food safety aspects, green nanotechnology and formulation methods for the extraction and isolation of algal functional foods are described. The third part deals with pigments and carotenoids while the fourth part exploits the isolation and application of hydrocolloids, nutritional implications of algal polysaccharides and the characterization and bioactivity of fucoidans. In the fifth part, the biomedical potential of seaweed followed by agricultural applications of algae are well described. The book is an important resource for scholars that provides knowledge on wide range of topics.
Key Features
Covers important fields of algae from biomass production to genetic engineering aspects of algae
Useful in the field of algal biotechnology, aquaculture, marine micro and macrobiology, microbial biotechnology and bioprocess technology
Focuses on the therapeutic and nutritional areas of algae
Contents
Micro and Macroalgae - An updated view. New technologies to improve the yield of microalgae biomass. Commercial cultivation of Dunaliella salina for the production of beta-carotene. Microalgal strain improvement and genetic engineering for enhanced biomass and metabolite yields. Novel methods to improve the biomass of seaweeds. Food and Nutraceutical Applications of Algae. Algae and food safety. Algal Food and Relevant Green Nanotechnology. Extraction, isolation and formulation methods of algal functional foods. Microalgae: The functional food, feed and pollution mitigating tool. Pigments from microalgae. Cancer treatment with microalgae carotenoids: A myth or a reality. Hydrocolloids from marine macroalgae: Isolation and Applications. Nutritional implication of algal polysaccharides. Algae polysaccharides as nutraceuticals: Isolation, characterization and bioactivities of fucoidans. Biomedical Potential of Marine macroalgae in modulating chronic disease pathologies. Applications of Algae in agriculture.
