Algae as Nutritional and Functional Food Sources
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Publication date
2022-12-26ISSN
2304-8158
Abstract
Algae are a large and diverse group of autotrophic eukaryotic and photosynthetic aquatic organisms [1]. They can be divided into multi-cellular seaweeds, and unicellular microalgae (including cyanobacteria) [2]. In the last years, there has been a growing interest in algae as an essential part of the food of the future. Using the Scopus database (Elsevier’s abstract and citation database), a search was performed from 1990 to 2022, selecting “algae and foods” as keywords; a total of 17216 publications were obtained. Figure 1 shows that the literature growth rate is steadily increasing and follows an exponential model.
Document Type
Article
Document version
Published version
Language
English
Subject (CDU)
663/664 - Food and nutrition. Enology. Oils. Fat
Pages
3
Publisher
MDPI
Is part of
Foods
Citation
Boukid, Fatma, and Massimo Castellari. 2022. "Algae As Nutritional And Functional Food Sources". Foods 12 (1): 122. doi:10.3390/foods12010122.
Program
Funcionalitat i Seguretat Alimentària
This item appears in the following Collection(s)
- ARTICLES CIENTÍFICS [2555]
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Except where otherwise noted, this item's license is described as http://creativecommons.org/licenses/by/4.0/