Publicação
Microalgae in novel food products
| Resumo: | The implications of diet on health sustainability have assumed a major importance, supported by considerable epidemiological evidences, and is well recognized by the scientific community and general public, on developed countries. Microalgae are able to enhance the nutritional content of conventional food and feed preparation and hence to positively affect humans and animal health due to their original chemical composition, namely high protein content, with balanced amino acids pattern, carotenoids, fatty acids, vitamins, polysaccharides, sterols, phycobilins and other biologically active compounds, more efficiently than traditional crops. The aim of this chapter is to review the most important features of microalgae in animal and human nutrition, particularly in the development of novel design-foods rich in carotenoids and polyunsaturated fatty acids with antioxidant effect and other beneficial health properties. |
|---|---|
| Autores principais: | Sousa, Isabel |
| Outros Autores: | Gouveia, L.; Batista, Ana Paula; Raymundo, Anabela; Bandarra, Narcisa M. |
| Assunto: | food product microalgae |
| Ano: | 2008 |
| País: | Portugal |
| Tipo de documento: | capítulo de livro |
| Tipo de acesso: | acesso aberto |
| Instituição associada: | Universidade de Lisboa |
| Idioma: | inglês |
| Origem: | Repositório da Universidade de Lisboa |
| _version_ | 1866811475198214144 |
|---|---|
| author | Sousa, Isabel |
| author2 | Gouveia, L. Batista, Ana Paula Raymundo, Anabela Bandarra, Narcisa M. |
| author2_role | author author author author |
| author_facet | Sousa, Isabel Gouveia, L. Batista, Ana Paula Raymundo, Anabela Bandarra, Narcisa M. |
| author_role | author |
| contributor_name_str_mv | Repositório Científico de Acesso Aberto da ULisboa |
| country_str | PT |
| creators_json_txt | [{\"Person.name\":\"Sousa, Isabel\"},{\"Person.name\":\"Gouveia, L.\"},{\"Person.name\":\"Batista, Ana Paula\"},{\"Person.name\":\"Raymundo, Anabela\"},{\"Person.name\":\"Bandarra, Narcisa M.\"}] |
| datacite.contributors.contributor.contributorName.fl_str_mv | Repositório Científico de Acesso Aberto da ULisboa |
| datacite.creators.creator.creatorName.fl_str_mv | Sousa, Isabel Gouveia, L. Batista, Ana Paula Raymundo, Anabela Bandarra, Narcisa M. |
| datacite.date.Accepted.fl_str_mv | 2008-01-01T00:00:00Z |
| datacite.date.available.fl_str_mv | 2010-10-29T14:31:30Z |
| datacite.date.embargoed.fl_str_mv | 2010-10-29T14:31:30Z |
| datacite.rights.fl_str_mv | http://purl.org/coar/access_right/c_abf2 |
| datacite.subjects.subject.fl_str_mv | food product microalgae |
| datacite.titles.title.fl_str_mv | Microalgae in novel food products |
| dc.contributor.none.fl_str_mv | Repositório Científico de Acesso Aberto da ULisboa |
| dc.creator.none.fl_str_mv | Sousa, Isabel Gouveia, L. Batista, Ana Paula Raymundo, Anabela Bandarra, Narcisa M. |
| dc.date.Accepted.fl_str_mv | 2008-01-01T00:00:00Z |
| dc.date.available.fl_str_mv | 2010-10-29T14:31:30Z |
| dc.date.embargoed.fl_str_mv | 2010-10-29T14:31:30Z |
| dc.format.none.fl_str_mv | application/pdf |
| dc.identifier.none.fl_str_mv | http://hdl.handle.net/10400.5/2434 |
| dc.language.none.fl_str_mv | eng |
| dc.publisher.none.fl_str_mv | Nova Science Publishers |
| dc.rights.none.fl_str_mv | http://purl.org/coar/access_right/c_abf2 |
| dc.subject.none.fl_str_mv | food product microalgae |
| dc.title.fl_str_mv | Microalgae in novel food products |
| dc.type.none.fl_str_mv | http://purl.org/coar/resource_type/c_3248 |
| description | The implications of diet on health sustainability have assumed a major importance, supported by considerable epidemiological evidences, and is well recognized by the scientific community and general public, on developed countries. Microalgae are able to enhance the nutritional content of conventional food and feed preparation and hence to positively affect humans and animal health due to their original chemical composition, namely high protein content, with balanced amino acids pattern, carotenoids, fatty acids, vitamins, polysaccharides, sterols, phycobilins and other biologically active compounds, more efficiently than traditional crops. The aim of this chapter is to review the most important features of microalgae in animal and human nutrition, particularly in the development of novel design-foods rich in carotenoids and polyunsaturated fatty acids with antioxidant effect and other beneficial health properties. |
| dirty | 0 |
| eu_rights_str_mv | openAccess |
| format | bookPart |
| fulltext.url.fl_str_mv | https://repositorio.ulisboa.pt/bitstreams/2a7e2f59-2db9-4aef-8c9d-51800012a7b4/download |
| id | ul_258586989957ea0ca0a98a5ff2dfd56b |
| identifier.url.fl_str_mv | http://hdl.handle.net/10400.5/2434 |
| instacron_str | ul |
| institution | Universidade de Lisboa |
| instname_str | Universidade de Lisboa |
| language | eng |
| network_acronym_str | ul |
| network_name_str | Repositório da Universidade de Lisboa |
| oai_identifier_str | oai:repositorio.ulisboa.pt:10400.5/2434 |
| organization_str_mv | urn:organizationAcronym:ul |
| person_str_mv | Sousa, Isabel Gouveia, L. Batista, Ana Paula Raymundo, Anabela Bandarra, Narcisa M. |
| publishDate | 2008 |
| publisher.none.fl_str_mv | Nova Science Publishers |
| reponame_str | Repositório da Universidade de Lisboa |
| repository_id_str | urn:repositoryAcronym:ul |
| service_str_mv | urn:repositoryAcronym:ul |
| spelling | engNova Science PublishersporThe implications of diet on health sustainability have assumed a major importance, supported by considerable epidemiological evidences, and is well recognized by the scientific community and general public, on developed countries. Microalgae are able to enhance the nutritional content of conventional food and feed preparation and hence to positively affect humans and animal health due to their original chemical composition, namely high protein content, with balanced amino acids pattern, carotenoids, fatty acids, vitamins, polysaccharides, sterols, phycobilins and other biologically active compounds, more efficiently than traditional crops. The aim of this chapter is to review the most important features of microalgae in animal and human nutrition, particularly in the development of novel design-foods rich in carotenoids and polyunsaturated fatty acids with antioxidant effect and other beneficial health properties.application/pdfporMicroalgae in novel food productsSousa, IsabelGouveia, L.Batista, Ana PaulaRaymundo, AnabelaBandarra, Narcisa M.HostingInstitutionOrganizationalRepositório Científico de Acesso Aberto da ULisboae-mailmailto:repositorio@reitoria.ulisboa.ptrepositorio@reitoria.ulisboa.ptISBNIsPartOf978-1-60456-262-02010-10-29T14:31:30Z20082008-01-01T00:00:00ZHandlehttp://hdl.handle.net/10400.5/2434http://purl.org/coar/access_right/c_abf2open accessfood productmicroalgae1653467 bytesliteraturehttp://purl.org/coar/resource_type/c_3248book parthttp://purl.org/coar/access_right/c_abf2application/pdffulltexthttps://repositorio.ulisboa.pt/bitstreams/2a7e2f59-2db9-4aef-8c9d-51800012a7b4/downloadFood Chemistry Research Developments75112 |
| spellingShingle | Microalgae in novel food products Sousa, Isabel food product microalgae |
| status | SINGLETON |
| subject.fl_str_mv | food product microalgae |
| title | Microalgae in novel food products |
| title_full | Microalgae in novel food products |
| title_fullStr | Microalgae in novel food products |
| title_full_unstemmed | Microalgae in novel food products |
| title_short | Microalgae in novel food products |
| title_sort | Microalgae in novel food products |
| topic | food product microalgae |
| topic_facet | food product microalgae |
| url | http://hdl.handle.net/10400.5/2434 |
| visible | 1 |