Microalgae

From Future Food to Cellular Factory

Inbunden, Engelska, 2021

1 821 kr

Beställningsvara. Skickas inom 5-8 vardagar. Fri frakt över 249 kr.

Beskrivning

Microalgae and cyanobacteria are the first organisms in the oceanic food chain and are essential producers of oxygen and effective carbon dioxide traps. They are traditional sources of food proteins for Aztec, African and Asian populations, and some of them have even acquired the status of superfoods. Microalgae reviews the biological, ecological and biochemical characteristics of microalgae and cyanobacteria. They are true cellular factories, producing substances of interest such as original pigments, proteins and polysaccharides with biological activities. Their use covers many sectors of human activity including aquaculture, livestock breeding, agri-food, and human and veterinary medicine.This book presents their mode of production and the transformation processes that are applied to them, as well as the traditional and future valorization of algae. As they are a source of lipids and fatty acids, microalgae have become the focus of attention for the development of green fuels, such as biofuel.

Produktinformation

Utgivningsdatum:2021-10-08
Mått:10 x 10 x 10 mm
Vikt:454 g
Format:Inbunden
Språk:Engelska
Antal sidor:192
Förlag:ISTE Ltd and John Wiley & Sons Inc
ISBN:9781786305879

Utforska kategorier

Biologi inom Naturvetenskap och teknik

Mer om författaren

Joel Fleurence is a Professor at the University of Nantes, France. His research focuses on the valorization of algae. He has contributed to more than 100 international publications, several books and three international patents.

Innehållsförteckning

Preface ixAcknowledgments xiIntroduction xiiiChapter 1. Biology and Ecology of Microalgae 11.1. Biological characteristics 11.1.1. General characteristics 11.1.2. The different groups in traditional and phylogenetic classification 31.1.3. The special case of cyanobacteria (Cyanophyceae) 101.2. Ecological features 121.2.1. Marine microalgae 131.2.2. Microalgae in brackish and freshwater environments 151.2.3. Microalgae in terrestrial and aerial environments 16Chapter 2. Production Techniques 212.1. Production by harvesting in the natural environment 212.2. Production by culture in open systems 242.2.1. Production in open basins 242.2.2. Production in open raceway-type basins 252.2.3. Open-tank production 302.3. Production by culture in a closed system 312.3.1. Production in discontinuous mode 312.3.2. Production in continuous mode 34Chapter 3. Food Valorizations 433.1. Animal feed 433.1.1. Forage microalgae 433.1.2. Dietary supplements 513.2. Human food 563.2.1. Ingredients or vegetables 563.2.2. Dietary supplements 603.2.3. Functional foods 663.2.4. Food coloring 733.2.5. Regulations 74Chapter 4. Valorized Molecules 774.1. Polysaccharides 774.2. Proteins and enzymes 834.2.1. Phycobiliproteins 834.2.2. Enzymes 874.3. Non-protein pigments 894.4. Fat, sterols and fatty acids 904.5. The special case of biofuel 944.5.1. Biofuel production processes 944.5.2. Algal species used as biosources 994.5.3. The economic context 994.6. Other applications 101Chapter 5. Extraction Processes 1055.1. Conventional processes 1055.1.1. Ball mills 1055.1.2. Ultrasonication 1065.1.3. Extraction using supercritical fluid 1095.1.4. Extraction by microwaves 1135.1.5. High-pressure extraction 1145.1.6. Extraction facilitated by lyophilization 1165.2. Enzymatic hydrolysis 1185.3. Other methods 122Chapter 6. Biotechnological Approaches 1256.1. Biorefinery 1256.2. Physiological forcing 1276.3. Genetic transformation 131Conclusion 137References 139Index 155