"...this book covers a range of algal phyla, specialised algal bioprocessing and application topics that make it very interesting for a broad audience. Each chapter covers a theme in such a way that can easily be read by a non-specialist but, as the authors incorporate recent published papers, the book will also be interesting for experts...I also recommend the book for entrepreneurs and technical staff working in different algal-based operations." (Journal of Phycology) As the global demand for meat increases due to population and economic growth, more pressure has been placed on the animal feed sector to support sustainable livestock production, whilst also ensuring the nutritional value and palatability of feed. With traditional sources of protein, including oilseeds and distiller grains, considered as major contributors to climate change, there is growing interest in establishing alternative, more 'climate-smart' sources of protein, such as seaweed and other forms of microalgae that can supplement livestock diets. Seaweed and microalgae as alternative sources of protein summarises current advances in utilising macroalgae and microalgae as alternative sources of proteins. The collection reviews processes of protein formation in macroalgae and microalgae, macroalgae farming and processing as well as microalgae bioprocessing. Chapters also discuss the practical application of seaweed as an alternative protein source in ruminant, pig, poultry and fish diets. Edited by Professor Xin Gen Lei, Cornell University, USA, Seaweed and microalgae as alternative sources of protein will be a standard reference for researchers from universities or other research centres involved in macroalgae/microalgae production and livestock nutrition, companies involved in the manufacture or supply of animal feed or livestock nutrition services, government and other agencies regulating the animal feed sector, as well as farmers interested in furthering their knowledge on recent developments in the animal feed/livestock nutrition sector.

Omega-3 Delivery Systems: Production, Physical Characterization and Oxidative Stability offers the most recent updates for developing, characterizing, and stabilizing both traditional and novel omega-3 delivery systems, including their final incorporation into food matrices and physicochemical changes during digestion. The book brings chapters on novel omega-3 delivery systems (e.g., high-fat emulsions, Pickering emulsions, electrosprayed capsules, and solid lipid nanoparticles), the application of advanced techniques to evaluate physical and oxidative stabilities (e.g., SAXS, SANS, ESR, and super-resolution fluorescence microscopy), and new developments of food enrichment and physicochemical changes during digestion. The book provides a unique multidisciplinary and multisectoral approach, i.e., featuring authors from industry and academy. Long chain omega-3 polyunsaturated fatty acids (PUFA) present numerous health benefits; however, the consumption of natural products rich in omega-3 PUFA (e.g., fish, krill, and algae) is not enough to reach the daily-recommended values. Therefore, the food industry is highly interested in producing omega-3 fortified foods.

Omega-3 fatty acids provide many health benefits, from reducing cardiovascular disease to improving mental health, and consumer interest in foods enriched with omega-3 fatty acids is increasing. Formulating a product enriched with these fatty acids that is stable and has an acceptable flavour is challenging. Food enrichment with omega-3 fatty acids provides an overview of key topics in this area.
Part one, an introductory section, reviews sources of omega-3 fatty acids and their health benefits. Chapters in part two explore the stabilisation of both fish oil itself and foods enriched with omega-3 fatty acids. Part three focuses on the fortification of different types of foods and beverages with omega-3 fatty acids, including meat products, by the modification of animal diets and other methods, infant formula and baked goods. Finally, part four highlights new directions in the field and discusses algal oil as a source of omega-3 fatty acids and labelling and claims in foods containing omega-3 fatty acids.
Food enrichment with omega-3 fatty acids is a standard reference for professionals in the functional foods industry involved with research, development and quality assessment and for researchers in academia interested in food lipids, oxidation and functional foods.
Provides a comprehensive overview of formulating a product enriched with omega-3 fatty acids that is stable, provides many health benefits and has an acceptable flavourReviews sources of omega-3 fatty acids and their health benefits and explores the stabilisation of fish oil and foods enriched with omega-3 fatty acidsFocuses on the fortification of different types of foods and beverages with omega-3 fatty acids and highlights new directions in the field