Microalgae Biotechnology for Food, Health and High Value Products

Chapter 1 Food and High Value Products from Microalgae: Market Opportunities and Challenges

Chapter 2 Microalgae as a Mainstream Food Ingredient: Demand and Supply Perspective

Chapter 3 Microalgal Pigments: A Source of Natural Food Colors

Chapter 4 Algal Biotechnology: A Sustainable Route for Omega-3 Fatty Acid Production

Chapter 5 Microalgae in Human Health and Medicine

Chapter 6 Astaxanthin Production from Microalgae

Chapter 7 Microalgae Nutraceuticals: The Role of Lutein in Human Health

Chapter 8 Algae and Ageing

Chapter 9 Extracts and Bioactives from Microalgae (Sensu Stricto): Opportunities and Challenges for a New Generation of Cosmetics

Chapter 10 Microalgae as a Vaccine Delivery System to Aquatic Organisms

Chapter 11 Microalgae as Sustainable Producers of Bioplastic

Chapter 12 Microalgae as Biofertilizer in Modern Agriculture

Chapter 13 Microalgae Biomass Production: An Overview of Dynamic Operational Methods

Chapter 14 Microalgal Carbohydrates and Proteins: Synthesis, Extraction, Applications, and Challenges

Chapter 15 Pretreatment and Lipid Extraction from Wet Microalgae: Challenges, Potential, and Application for Industrial-Scale Application