Microalgae as source of functional ingredients in new-generation foods: challenges, technological effects, biological activity, and regulatory issues
Author:
Affiliation:
1. Laboratory of Microbial Processes in Foods, Department of Food Engineering, Technology Center, Federal University of Paraíba, João Pessoa, Brazil
2. Federal Institute of Paraná, Paranavaí, Brazil
Publisher
Informa UK Limited
Subject
Industrial and Manufacturing Engineering,General Medicine,Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/10408398.2021.1879729
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3. Improving oxidative stability of olive oil: Incorporation of Spirulina and evaluation of its synergism with citric acid
4. Combined bead milling and enzymatic hydrolysis for efficient fractionation of lipids, proteins, and carbohydrates of Chlorella vulgaris microalgae
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