{"product_id":"microalgae-for-food-applications-9781394360277","title":"Microalgae for Food Applications","description":"\u003cp\u003e • Author(s): Germán Ayala Valencia\u003cbr\u003e • Publisher: Wiley\u003cbr\u003e • Publisher Imprint: Wiley\u003cbr\u003e • BISAC: Life Sciences - Biochemistry\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cb\u003eMicroalgae-derived food ingredients from biology to regulatory approval\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003eMicroalgae offer significant potential as sustainable food ingredients, yet researchers need a single resource covering their biology, functional compounds, toxicology, and regulatory status. \u003ci\u003eMicroalgae for Food Applications\u003c\/i\u003e, edited by Germán Ayala Valencia, a food engineering professor at the Federal University of Santa Catarina, systematically reviews microalgae-derived pigments, proteins, polysaccharides, lipids, bioactive molecules, and volatile organic compounds alongside their functional properties and health benefits. \u003c\/p\u003e\u003cp\u003e\u003ci\u003eMicroalgae for Food Applications\u003c\/i\u003e examines morphophysiological aspects, classification, and cultivation methods of microalgae in detail. The book addresses toxicological evaluation of microalgae ingredients, analyzes consumer acceptance of microalgae-containing foods, and provides international regulatory frameworks governing microalgae use in food products. Case studies of algae approved for food use illustrate practical regulatory pathways and real-world applications. \u003c\/p\u003e\u003cp\u003eReaders will also find: \u003c\/p\u003e\u003cul\u003e\n\u003cli\u003e Detailed coverage of microalgae-derived compounds including pigments, proteins, polysaccharides, lipids, and bioactive molecules relevant to food formulation\u003c\/li\u003e\n\u003cli\u003e Toxicological assessments of microalgae ingredients that inform safety evaluations for food science researchers and regulatory professionals\u003c\/li\u003e\n\u003cli\u003e Analysis of consumer acceptance factors influencing the adoption of microalgae-based ingredients in commercial food products worldwide\u003c\/li\u003e\n\u003cli\u003e International regulatory frameworks and approval processes for incorporating microalgae as food and feed ingredients across jurisdictions\u003c\/li\u003e\n\u003cli\u003e Case studies documenting algae species that have received regulatory approval for food use with practical application insights\u003c\/li\u003e\n\u003c\/ul\u003e \u003cp\u003e\u003ci\u003eMicroalgae for Food Applications\u003c\/i\u003e serves researchers and professionals in food science and technology, food engineering, nutrition, agro-industrial engineering, and chemical engineering. By connecting microalgae biology with toxicology, consumer acceptance, and regulatory analysis, this book provides the technical foundation needed to develop and commercialize microalgae-based food ingredients.\u003c\/p\u003e","brand":"Wiley","offers":[{"title":"Hardcover","offer_id":48288026230935,"sku":"9781394360277","price":17635.0,"currency_code":"INR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0666\/3471\/1191\/files\/9781394360277.webp?v=1789724461","url":"https:\/\/atlanticbooks.com\/products\/microalgae-for-food-applications-9781394360277","provider":"Atlantic Books","version":"1.0","type":"link"}