Editorial: Algae as food and ingredient: from production to consumer acceptance ngelo Paggi Matos 1 , Enrico Novelli 2 and Giustino Tribuzi 1

Editorial: Algae as food and ingredient: from production to consumer acceptance Ângelo Paggi Matos 1 *, Enrico Novelli 2 and Giustino Tribuzi 1 * 1 Department of Food Science and Technology, Federal University of Santa Catarina, Florianópolis, Brazil, 2 Department of Comparative Biomedicine and Food Science, University of Padua, Padua, Italy KEYWORDS algae, novel foods, bioacessibility, nutritional compounds, sustainability Editorial on the Research Topic Algae as food and ingredient: from...