Microalgal transformation of food processing byproducts into functional food ingredients-Reference-Cited by-同舟云学术

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Microalgal transformation of food processing byproducts into functional food ingredients

Published:2022-01 Issue: Volume:344 Page:126324
ISSN:0960-8524
Container-title:Bioresource Technology
language:en
Short-container-title:Bioresource Technology

Author:

Kim Sunah,Ishizawa Hidehiro,Inoue Daisuke,Toyama Tadashi,Yu Jaecheul,Mori Kazuhiro,Ike Michihiko,Lee Taeho

Funder

Japan Society for the Promotion of Science

National Research Foundation of Korea

Ministry of Science and ICT, South Korea

Publisher

Elsevier BV

Subject

Waste Management and Disposal,Renewable Energy, Sustainability and the Environment,General Medicine,Environmental Engineering,Bioengineering

Reference135 articles.

1. Phenolic Compounds in the Potato and Its Byproducts: An Overview;Akyol;Int. J. Mol. Sci.,2016

2. The products of agricultural and food residue hydrolysates for sustainable production of algal products;Ammar;Energies,2020

3. Anal, A.K., Noomhorm, A., Vongsawasdi, P., 2013. Protein hydrolysates and bioactive peptides from seafood and crustacean waste: Their extraction, bioactive properties and industrial perspectives. In: Marine Proteins and Peptides: Biolgical activities and applications, Chapter 36 (ed. S.K. Kim). John Wiley & Sons, Chichester, UK, pp.709–735.

4. Anal, A.K., 2017. Food processing by-products and their utilization. John Wiley & Sons.

5. Insights into the physiology of Chlorella vulgaris cultivated in sweet sorghum bagasse hydrolysate for sustainable algal biomass and lipid production;Arora;Sci. Rep.,2021

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