Utilize este identificador para referenciar este registo:
https://hdl.handle.net/1822/89895| Título: | Algal Proteins |
| Autor(es): | Moreira, Catarina Machado, Luís Pedro Lima Silva, Maria Nunes, Rafaela Pereira, Ricardo Nuno Correia Rocha, Cristina M.R. Geada, Pedro Miguel Macedo Teixeira, J. A. |
| Palavras-chave: | Challenges Food ingredient Micro and macroalgae biomass Protein |
| Data: | 2023 |
| Editora: | Elsevier 1 |
| Citação: | Moreira, C., Machado, L., Silva, M., Nunes, R., Pereira, R. N., Rocha, C. M. R., … Teixeira, J. A. (2023). Algal Proteins. Sustainable Food Science - A Comprehensive Approach. Elsevier. http://doi.org/10.1016/b978-0-12-823960-5.00090-1 |
| Resumo(s): | Algae biomass either from micro and macroalgae encompass an interesting potential to be used as an alternative protein source, given their biochemical composition, and claimed functional, technological, and associated health benefits. During last decade a growing body of knowledge has been established regarding cultivation conditions, downstream processing, biorefinery strategies and value-added applications. Currently several challenges and opportunities are arising to increase productivity yields, reduce production costs and efficiently target human nutrition. This chapter attempts to give an overview about these different aspects addressing current limitations and future challenges related with algae biomass production to be used as food ingredient. |
| Tipo: | Capítulo de livro |
| URI: | https://hdl.handle.net/1822/89895 |
| ISBN: | 9780128241660 |
| DOI: | 10.1016/B978-0-12-823960-5.00090-1 |
| Versão da editora: | https://www.sciencedirect.com/science/article/abs/pii/B9780128239605000901 |
| Arbitragem científica: | yes |
| Acesso: | Acesso restrito autor |
| Aparece nas coleções: |
Ficheiros deste registo:
| Ficheiro | Descrição | Tamanho | Formato | |
|---|---|---|---|---|
| Algal proteins C090_9780128239605.pdf Acesso restrito! | 1,51 MB | Adobe PDF | Ver/Abrir |
