Document Detail

Benefits of using algae as natural sources of functional ingredients.
MedLine Citation:
PMID:  23339029     Owner:  NLM     Status:  Publisher    
Algae have been suggested as a potential source of bioactive compounds to be used in the food and pharmaceutical industries. With the strong development of functional foods as a method to improve or maintain health, the exploration of new compounds with real health effects is now an intense field of research. The potential use of algae as source of functional food ingredients, such as lipids, proteins, polysaccharides, phenolics, carotenoids, etc., is presented, together with the different possibilities of improving valuable metabolites production either using the tools and the knowledge provided by marine biotechnology or improving the different factors involved in the production on a large scale of such metabolites. The bio-refinery concept is also presented as a way to improve the efficient use of algae biomass while favouring process sustainability.© 2012 Society of Chemical Industry.
Elena Ibañez; Alejandro Cifuentes
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Publication Detail:
Type:  JOURNAL ARTICLE     Date:  2012-12-3
Journal Detail:
Title:  Journal of the science of food and agriculture     Volume:  -     ISSN:  1097-0010     ISO Abbreviation:  J. Sci. Food Agric.     Publication Date:  2012 Dec 
Date Detail:
Created Date:  2013-1-22     Completed Date:  -     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  0376334     Medline TA:  J Sci Food Agric     Country:  -    
Other Details:
Languages:  ENG     Pagination:  -     Citation Subset:  -    
Copyright Information:
© 2012 Society of Chemical Industry.
Institute of Food Science Research (CIAL, CSIC-UAM), Nicolás Cabrera 9, Campus de Cantoblanco, 28049, Madrid, Spain.
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