Food Applications of Algae

19.1 Historical Perspectives 19.2 Nutritional Value of Microand Macroalgae 19.2.1 Proteins 19.2.2 Minerals 19.2.3 Vitamins 19.2.4 Lipids 19.3 Algae as a Source of Nutraceuticals 19.3.1 Carotenoids 19.3.2 Fatty Acids 19.3.3 Phycobilins 19.3.4 Bioactive Compounds 19.4 Industrial Production Processes 19.4.1 Chlorella 19.4.1.1 Nutritive Value 19.4.1.2 Beneficial Effects 19.4.2 Spirulina 19.4.2.1 Nutritive Value 19.4.2.2 Beneficial Effects 19.4.3 Dunaliella 19.4.4 Haematococcus 19.4.4.1 Astaxanthin as a Nutraceutical 19.4.4.2 Astaxanthin as Antioxidant 19.4.4.3 Astaxanthin for Health 19.4.4.4 Astaxanthin for Salmon and Trout Feeds 19.4.5 Porphyra 19.4.5.1 Nutritive Value 19.4.5.2 Cultivation Methods

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