A carregar...
Publicação
Healthier foods with naturally encapsulated functional ingredients - microalgae
| Nome: | Descrição: | Tamanho: | Formato: | |
|---|---|---|---|---|
| 219.57 KB | Adobe PDF |
Orientador(es)
Resumo(s)
The use of microalgae as food ingredients has been tested in several food products due to their
potential health promoting effects, probably related to a general immune-modulating effect
(Belay, 1993). One of the main attributes of microalgae is their pigment content, and they are
recognized as an excellent source of natural colourings and nutraceuticals. Beside chlorophylls,
their primary photosynthetic pigment, microalgae also form various secondary pigments, such as
phycobiliproteins and a wide range of carotenoids. The present work stems from a project that
aims to use microalgal biomass as source of pigments, antioxidants and omega3-fatty acids in food products
Descrição
Palavras-chave
microalgae encapsulation food ingredients food products