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dc.contributor.authorLafarga, Tomás
dc.contributor.otherProducció Vegetalca
dc.identifier.citationLafarga, Tomás. 2019. "Cultured microalgae and compounds derived thereof for food applications: Strain selection and cultivation, drying, and processing strategies". Food Reviews International 26. Taylor & Francis. doi:10.1080/
dc.description.abstractCurrently, global demand for microalgae foods is growing and their functional potential is now evident in several books and scientific studies. One of the aims of the current paper was to review the most important food ingredients that can be obtained from microalgae, focusing on pigments and proteins, which are both industry relevant and top-trends in the food industry. In addition, this review also highlights the importance of key aspects that need to be considered when using microalgae for food. These include strain selection and cultivation, harvesting, and drying conditions. Recent advances on extraction technologies were also reviewed and discussed.Abbreviations: PEFs: Pulsed electric fields; HPH: High pressure homogenisation; US: Ultrasounds; DHA: docosahexaenoic acid; EPA: Eicosapentaenoic acid; EFSA: European Food Safety Authority; HSH: High pressure homognisation; HVEF: high-voltage electrostatic fields; HVED: High-voltage electrical discharges; WHC: Water-holding capacity; OHC: Oil-holding capacity; ACE-I: Angiotensin-I-converting
dc.publisherTaylor & Francisca
dc.relation.ispartofFood Reviews Internationalca
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 Internationalca
dc.titleCultured microalgae and compounds derived thereof for food applications: Strain selection and cultivation, drying, and processing strategiesca
dc.embargo.terms12 mesosca
dc.relation.projectIDMINECO/Programa Estatal de promoción del talento y su empleabilidad en I+D+I/FJCI-2016-29541/ES/ /ca

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