Titlebook: Microalgae Biotechnology for Food, Health and High Value Products; Md. Asraful Alam,Jing-Liang Xu,Zhongming Wang Book 2020 Springer Nature

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Suolian Guo,Ping Wang,Xinlei Wang,Meng Zou,Chunxue Liu,Jihong Haohe part-time unveilers, I first want to familiarize readers with the identities, lives, and educational backgrounds of the part-time unveilers. I also make specific reference to the implementation of the policy. In the first part of the chapter, I give an overview portrait of the part-time unveilers

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Food and High Value Products from Microalgae: Market Opportunities and Challengesused in biofuels, health complements, feed, medicine and cosmetics. The development of innovative and sustainable technologies with minimum energy inputs is required for large-scale cultivation and downstream processing of lipids and hydrocarbons in order for the production to be economically viable

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Microalgae as a Mainstream Food Ingredient: Demand and Supply Perspectiveas ., . . power or tablet and . from ., already available on the shelves of selected stores in various parts of the world. Although microalgae have potential to further become mainstream food ingredients, they are facing many challenges before they are accepted as part of regular meals. In this chap

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Microalgal Pigments: A Source of Natural Food Colors by health and environmental issues. Microalgae are unicellular organisms which are microscopic in size and represent major photosynthesizers with the ability to efficiently convert available solar energy to chemical energy. Due to their distinct advantages over terrestrial plants such as faster gro

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Algal Biotechnology: A Sustainable Route for Omega-3 Fatty Acid Production and aquaculture industries. Recently, marine algae have been regarded as a good source for producing polyunsaturated fatty acids (PUFAs). Algal cells vary in cell size, shape, cell wall structure, and characteristics; thus, it necessitates exploring various extraction methods for efficient recovery

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