Publicação
Healthier foods with naturally encapsulated functional ingredients - microalgae
| Resumo: | 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 |
|---|---|
| Autores principais: | Batista, Ana Paula |
| Outros Autores: | Raymundo, Anabela; Bandarra, Narcisa M.; Sousa, Isabel; Empis, José; Gouveia, Luísa |
| Assunto: | microalgae encapsulation food ingredients food products |
| Ano: | 2010 |
| País: | Portugal |
| Tipo de documento: | documento de conferência |
| Tipo de acesso: | acesso aberto |
| Instituição associada: | Universidade de Lisboa |
| Idioma: | inglês |
| Origem: | Repositório da Universidade de Lisboa |
| Resumo: | 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 |
|---|