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Please use this identifier to cite or link to this item: http://hdl.handle.net/10400.5/2877

Title: Healthier foods with naturally encapsulated functional ingredients - microalgae
Authors: Batista, Ana Paula
Raymundo, Anabela
Bandarra, Narcisa M.
Sousa, Isabel
Empis, José
Gouveia, Luísa
Keywords: microalgae
encapsulation
food ingredients
food products
Issue Date: 2010
Abstract: 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
URI: http://hdl.handle.net/10400.5/2877
Appears in Collections:DAIAT - Comunicações em Actas de Conferências

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