Microalgae : from future food to cellular factory
著者
書誌事項
Microalgae : from future food to cellular factory
(Ecological science series)
ISTE , John Wiley & Sons, 2021
大学図書館所蔵 全1件
  青森
  岩手
  宮城
  秋田
  山形
  福島
  茨城
  栃木
  群馬
  埼玉
  千葉
  東京
  神奈川
  新潟
  富山
  石川
  福井
  山梨
  長野
  岐阜
  静岡
  愛知
  三重
  滋賀
  京都
  大阪
  兵庫
  奈良
  和歌山
  鳥取
  島根
  岡山
  広島
  山口
  徳島
  香川
  愛媛
  高知
  福岡
  佐賀
  長崎
  熊本
  大分
  宮崎
  鹿児島
  沖縄
  韓国
  中国
  タイ
  イギリス
  ドイツ
  スイス
  フランス
  ベルギー
  オランダ
  スウェーデン
  ノルウェー
  アメリカ
注記
Includes bibliographical references and index
内容説明・目次
内容説明
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.
目次
Preface ix
Acknowledgments xi
Introduction xiii
Chapter 1. Biology and Ecology of Microalgae 1
1.1. Biological characteristics 1
1.1.1. General characteristics 1
1.1.2. The different groups in traditional and phylogenetic classification 3
1.1.3. The special case of cyanobacteria (Cyanophyceae) 10
1.2. Ecological features 12
1.2.1. Marine microalgae 13
1.2.2. Microalgae in brackish and freshwater environments 15
1.2.3. Microalgae in terrestrial and aerial environments 16
Chapter 2. Production Techniques 21
2.1. Production by harvesting in the natural environment 21
2.2. Production by culture in open systems 24
2.2.1. Production in open basins 24
2.2.2. Production in open raceway-type basins 25
2.2.3. Open-tank production 30
2.3. Production by culture in a closed system 31
2.3.1. Production in discontinuous mode 31
2.3.2. Production in continuous mode 34
Chapter 3. Food Valorizations 43
3.1. Animal feed 43
3.1.1. Forage microalgae 43
3.1.2. Dietary supplements 51
3.2. Human food 56
3.2.1. Ingredients or vegetables 56
3.2.2. Dietary supplements 60
3.2.3. Functional foods 66
3.2.4. Food coloring 73
3.2.5. Regulations 74
Chapter 4. Valorized Molecules 77
4.1. Polysaccharides 77
4.2. Proteins and enzymes 83
4.2.1. Phycobiliproteins 83
4.2.2. Enzymes 87
4.3. Non-protein pigments 89
4.4. Fat, sterols and fatty acids 90
4.5. The special case of biofuel 94
4.5.1. Biofuel production processes 94
4.5.2. Algal species used as biosources 99
4.5.3. The economic context 99
4.6. Other applications 101
Chapter 5. Extraction Processes 105
5.1. Conventional processes 105
5.1.1. Ball mills 105
5.1.2. Ultrasonication 106
5.1.3. Extraction using supercritical fluid 109
5.1.4. Extraction by microwaves 113
5.1.5. High-pressure extraction 114
5.1.6. Extraction facilitated by lyophilization 116
5.2. Enzymatic hydrolysis 118
5.3. Other methods 122
Chapter 6. Biotechnological Approaches 125
6.1. Biorefinery 125
6.2. Physiological forcing 127
6.3. Genetic transformation 131
Conclusion 137
References 139
Index 155
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