Handbook of Microalgae-based Processes and Products: Fundamentals and Advances in Energy, Food, Feed, Fertilizer, and Bioactive Compounds. This item is unavailable.Handbook of Microalgae-based Processes and Products: Fundamentals and Advances in Energy, Food, Feed, Fertilizer, and Bioactive Compounds

The Handbook of Microalgae-Based Processes and Products provides a complete overview of all aspects involved in the production and utilization of microalgae resources at commercial scale. Divided into five parts (foundations of microalgae research, microalgae cultivation and downstream processing, microalgae compounds and their multifaceted applications, engineering, bioeconomy, and sustainability in microalgae-based systems, and emerging technologies and breakthroughs), the book explores the microbiological, physiological, and metabolic aspects of microalgae, microalgal production systems, wastewater treatment and bioremediation using microalgae, CO₂ capture, microalgae harvesting techniques, and extraction of biomolecules from microalgae. It covers a wide range of microalgal compounds and applications of commercial relevance, including food ingredients, proteins and bioactive peptides, polysaccharides, lipids and fatty acids, pigments, sterols, industrial enzymes, volatile organic compounds, and bioactive molecules. The book also discusses applications in food and feed, human health, agriculture, cosmeceuticals, bioplastics, and biofuels, as well as innovative uses such as cultured meat production and photosynthetic materials for biomedical applications. Moreover, it presents and discusses engineering and sustainability tools applied to microalgae biotechnology, such as process integration, process intensification, exergy analysis, industrial-scale production strategies, microalgal biorefineries, and the role of microalgae technologies in the circular bioeconomy and sustainable development.

The coverage of a broad range of potential microalgae processes and products in a single volume makes this handbook an indispensable reference for engineering researchers in academia and industry in the fields of bioenergy, sustainable development, and high-value compounds from biomass, as well as graduate students exploring those areas. Engineering professionals in bio-based industries will also find valuable information here when planning or implementing the use of microalgal technologies.

• Covers theoretical background information and results of recent research
• Discusses microalgae cultivation, downstream processing, compounds, and applications
• Explores engineering, bioeconomy, and sustainability approaches applied to microalgae systems including process integration, process intensification, and exergy analysis

Prof. Eduardo Jacob-Lopes is a professor at the Department of Food Technology and Science, Federal University of Santa Maria, Brazil. He has more than 18 years of teaching and research experience. He is a technical and scientific consultant of several companies, agencies, and scientific journals. He has more than 600 publications/communications and has registered 15 patents. His research interest includes biotechnology and bioengineering with emphasis on microalgal biotechnology.

Dr. Mariana Manzoni Maroneze is currently a researcher at the Institute of Biotechnology, National Autonomous University of Mexico, Mexico. She has published more than 65 scientific publications/communications, which include a book, book chapters, original research papers, research communications in national and international conferences, and patents. She acts as a reviewer for several international journals. Her research focuses on microalgae-based process and products.

Dr. Maria Isabel Queiroz is a retired professor at the Department of Chemistry and Food, Federal University of Rio Grande. She has more than 30 years of teaching and research experience. He has published more than 500 scientific publications. Her research interest includes microalgal biotechnology with emphasis on bioprocesses.

Dr. Leila Queiroz Zepka is currently an Associate professor at the Department of Food Technology and Science, Federal University of Santa Maria (UFSM). She has more than 15 years of teaching and research experience. She has published more than 500 scientific publications/communications, which include 10 books, 50 book chapters, 100 original research papers, 350 research communications in national and international conferences, and 12 patents. She is a member of the editorial board of 5 journals and acts as a reviewer for several national and international journals. Her research interest includes microalgal biotechnology with an emphasis on microalgae-based products.