Journal
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
Volume 93, Issue 4, Pages 703-709Publisher
WILEY
DOI: 10.1002/jsfa.6023
Keywords
functional food; microalgae; macroalgae; marine biotechnology; process
Funding
- FUN-C-FOOD (Ministerio de Educacion y Ciencia) [CSD2007-00063]
- Comunidad Autonoma de Madrid [S-505/AGR-0153]
- [AGL2011-29857-C03-01]
Ask authors/readers for more resources
Algae have been suggested as a potential source of bioactive compounds to be used in the food and pharmaceutical industries. With the strong development of functional foods as a method to improve or maintain health, the exploration of new compounds with real health effects is now an intense field of research. The potential use of algae as source of functional food ingredients, such as lipids, proteins, polysaccharides, phenolics, carotenoids, etc., is presented, together with the different possibilities of improving valuable metabolites production either using the tools and the knowledge provided by marine biotechnology or improving the different factors involved in the production on a large scale of such metabolites. The bio-refinery concept is also presented as a way to improve the efficient use of algae biomass while favouring process sustainability. (c) 2013 Society of Chemical Industry
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available