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Healthier foods with naturally encapsulated functional ingredients - microalgae

dc.contributor.authorBatista, Ana Paula
dc.contributor.authorRaymundo, Anabela
dc.contributor.authorBandarra, Narcisa M.
dc.contributor.authorSousa, Isabel
dc.contributor.authorEmpis, José
dc.contributor.authorGouveia, Luísa
dc.date.accessioned2011-01-27T15:37:10Z
dc.date.available2011-01-27T15:37:10Z
dc.date.issued2010
dc.description.abstractThe 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 productspor
dc.description.sponsorshipThis work was supported by “Fundação para a Ciência e a Tecnologia” (FCT) through the research project PTDC/AGR-ALI/65926/2006.por
dc.identifier.urihttp://hdl.handle.net/10400.5/2877
dc.language.isoengpor
dc.subjectmicroalgaepor
dc.subjectencapsulationpor
dc.subjectfood ingredientspor
dc.subjectfood productspor
dc.titleHealthier foods with naturally encapsulated functional ingredients - microalgaepor
dc.typeconference object
dspace.entity.typePublication
oaire.citation.conferencePlaceUniversidade Politecnica de Valenciapor
oaire.citation.endPage4por
oaire.citation.startPage1por
oaire.citation.titleFood Innova - International Conference on Food Innovationpor
rcaap.rightsopenAccesspor
rcaap.typeconferenceObjectpor

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