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Microalgae Biotechnology for Food, Health and High Value Products

Overview of attention for book
Cover of 'Microalgae Biotechnology for Food, Health and High Value Products'

Table of Contents

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    Book Overview
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    Chapter 1 Food and High Value Products from Microalgae: Market Opportunities and Challenges
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    Chapter 2 Microalgae as a Mainstream Food Ingredient: Demand and Supply Perspective
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    Chapter 3 Microalgal Pigments: A Source of Natural Food Colors
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    Chapter 4 Algal Biotechnology: A Sustainable Route for Omega-3 Fatty Acid Production
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    Chapter 5 Microalgae in Human Health and Medicine
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    Chapter 6 Astaxanthin Production from Microalgae
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    Chapter 7 Microalgae Nutraceuticals: The Role of Lutein in Human Health
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    Chapter 8 Algae and Ageing
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    Chapter 9 Extracts and Bioactives from Microalgae (Sensu Stricto): Opportunities and Challenges for a New Generation of Cosmetics
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    Chapter 10 Microalgae as a Vaccine Delivery System to Aquatic Organisms
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    Chapter 11 Microalgae as Sustainable Producers of Bioplastic
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    Chapter 12 Microalgae as Biofertilizer in Modern Agriculture
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    Chapter 13 Microalgae Biomass Production: An Overview of Dynamic Operational Methods
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    Chapter 14 Microalgal Carbohydrates and Proteins: Synthesis, Extraction, Applications, and Challenges
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    Chapter 15 Pretreatment and Lipid Extraction from Wet Microalgae: Challenges, Potential, and Application for Industrial-Scale Application
Attention for Chapter 14: Microalgal Carbohydrates and Proteins: Synthesis, Extraction, Applications, and Challenges
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