Algal Protein: Future of Sustainable Food-Reference-Cited by-同舟云学术

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Algal Protein: Future of Sustainable Food

Published:2023 Issue: Volume: Page:109-127
ISSN:
Container-title:Food Microbial Sustainability
language:
Short-container-title:

Author:

Komal ,Sachan Rohan Samir Kumar,Kashodhan Rahul Kumar,Devgon Inderpal,Nisha ,Khushboo ,Mohammad Said Al-Tawaha Abdel Rahman,Karnwal Arun

Publisher

Springer Nature Singapore

Link

https://link.springer.com/content/pdf/10.1007/978-981-99-4784-3_6

Reference59 articles.

1. Amorim, M. L., Soares, J., Coimbra, J. S. D. R., Leite, M. D. O., Albino, L. F. T., & Martins, M. A. (2021). Microalgae proteins: Production, separation, isolation, quantification, and application in food and feed. Critical Reviews in Food Science and Nutrition, 61(12), 1976–2002.

2. Balasubramaniam, A., Arumugham, I., Nathan, P. S., Santhosh Kumar, M. P., Murugesan, K., Dharmaraj, S., Thangavelu, L., Yadalam, P. K., Ramadoss, R., & Ashokkumar, V. (2022). Emerging technologies and potential applications of algae in dentistry – A critical review. Journal of Biotechnology, 360, 1–10. https://doi.org/10.1016/J.JBIOTEC.2022.09.021

3. Bleakley, S., & Hayes, M. (2017). Algal proteins: Extraction, application, and challenges concerning production. Food, 6(5), 1–34. https://doi.org/10.3390/FOODS6050033

4. Braspaiboon, S., Osiriphun, S., Surawang, S., Jirarattanarangsri, W., Kanha, N., & Laokuldilok, T. (2022). Ultrasound-assisted alkaline extraction of proteins in several algae and their nutritional characteristics. International Journal of Food Science & Technology, 57(9), 6143–6154. https://doi.org/10.1111/IJFS.15975

5. Caporgno, M. P., & Mathys, A. (2018). Trends in microalgae incorporation into innovative food products with potential health benefits. Frontiers in Nutrition, 5, 58. https://doi.org/10.3389/FNUT.2018.00058/BIBTEX

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