Culturing of microalgae for food applications

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F61388971%3A_____%2F21%3A00547568" target="_blank" >RIV/61388971:_____/21:00547568 - isvavai.cz</a>

Výsledek na webu

<a href="https://www.sciencedirect.com/science/article/pii/B9780128210802000022" target="_blank" >https://www.sciencedirect.com/science/article/pii/B9780128210802000022</a>

DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Culturing of microalgae for food applications

Popis výsledku v původním jazyce

Several high-value microalgal products have become well established, and there are opportunities for additional new ones. Microalgae are also playing an increasing role in cosmeceuticals, nutraceuticals, and functional foods. In this chapter the effects of the main environmental factors on the productivity and biochemical composition of microalgal biomass are summarized. Particular emphasis has been devoted to the environmental factors limiting the full exploitation of the photosynthetic capacity of the cultures. Among these, light saturation remains the main obstacle to economical exploitation of microalgae production potential. Other important limiting environmental factors are represented by sub- and supraoptimal temperatures. The effects of environmental factors on productivity are further enhanced when they act in synergy. The opportunity to improve light utilization by increasing the mixing rate and the effective possibility to take advantage of intermittent light are discussed in detail in relation to the culture system. Independently of the strain to be produced, the overall production system must be approved for the ´food industry´, this regulatory compliance involves the materials, systems, and protocols used during production. These aspects are reviewed in the final part of the chapter.nn

Název v anglickém jazyce

Culturing of microalgae for food applications

Popis výsledku anglicky

Several high-value microalgal products have become well established, and there are opportunities for additional new ones. Microalgae are also playing an increasing role in cosmeceuticals, nutraceuticals, and functional foods. In this chapter the effects of the main environmental factors on the productivity and biochemical composition of microalgal biomass are summarized. Particular emphasis has been devoted to the environmental factors limiting the full exploitation of the photosynthetic capacity of the cultures. Among these, light saturation remains the main obstacle to economical exploitation of microalgae production potential. Other important limiting environmental factors are represented by sub- and supraoptimal temperatures. The effects of environmental factors on productivity are further enhanced when they act in synergy. The opportunity to improve light utilization by increasing the mixing rate and the effective possibility to take advantage of intermittent light are discussed in detail in relation to the culture system. Independently of the strain to be produced, the overall production system must be approved for the ´food industry´, this regulatory compliance involves the materials, systems, and protocols used during production. These aspects are reviewed in the final part of the chapter.nn

Druh

C - Kapitola v odborné knize

CEP obor

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OECD FORD obor

10606 - Microbiology

Projekt

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Návaznosti

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2021

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název knihy nebo sborníku

Cultured Microalgae for the Food Industry

ISBN

9780128210802

Počet stran výsledku

48

Strana od-do

1-48

Počet stran knihy

466

Název nakladatele

Elsevier

Místo vydání

Amsterdam

Kód UT WoS kapitoly

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