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Please use this identifier to cite or link to this item: http://hdl.handle.net/10400.5/2434

Title: Microalgae in novel food products
Authors: Sousa, Isabel
Gouveia, L.
Batista, Ana Paula
Raymundo, Anabela
Bandarra, N.M.
Keywords: food product
microalgae
Issue Date: 2008
Publisher: Nova Science Publishers
Citation: Gouveia, L.; Batista, A.P.; Sousa, I., Raymundo, A.; Bandarra, N.M. - Microalgae in novel food products. In Papadoupoulos, K. - Food Chemistry Research Developments. Nova Science Publishers, 2008. ISBN 978-1-60456-262-0. p. 75-112
Abstract: 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.
URI: http://hdl.handle.net/10400.5/2434
ISBN: 978-1-60456-262-0
Appears in Collections:DAIAT - Livros e Capítulos de livros

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