Microalgae for the Food Industry: From Biomass Production to the Development of Functional Foods
Author:
Abstract
Publisher
MDPI AG
Subject
Plant Science,Health Professions (miscellaneous),Health (social science),Microbiology,Food Science
Link
https://www.mdpi.com/2304-8158/11/5/765/pdf
Reference5 articles.
1. Microbes: Food for the Future
2. Microalgae Derived Astaxanthin: Research and Consumer Trends and Industrial Use as Food
3. Tocochromanol Profiles in Chlorella sorokiniana, Nannochloropsis limnetica and Tetraselmis suecica Confirm the Presence of 11′-α-Tocomonoenol in Cultured Microalgae Independently of Species and Origin
4. Combination of Synergic Enzymes and Ultrasounds as an Effective Pretreatment Process to Break Microalgal Cell Wall and Enhance Algal Oil Extraction
5. Improving the Nutritional, Structural, and Sensory Properties of Gluten-Free Bread with Different Species of Microalgae
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