Healthier foods with naturally encapsulated functional ingredients - microalgae

Detalhes bibliográficos
Autor(a) principal: Batista, Ana Paula
Data de Publicação: 2010
Outros Autores: Raymundo, Anabela, Bandarra, Narcisa M., Sousa, Isabel, Empis, José, Gouveia, Luísa
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10400.5/2877
Resumo: 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
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spelling Healthier foods with naturally encapsulated functional ingredients - microalgaemicroalgaeencapsulationfood ingredientsfood productsThe 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 productsThis work was supported by “Fundação para a Ciência e a Tecnologia” (FCT) through the research project PTDC/AGR-ALI/65926/2006.Repositório da Universidade de LisboaBatista, Ana PaulaRaymundo, AnabelaBandarra, Narcisa M.Sousa, IsabelEmpis, JoséGouveia, Luísa2011-01-27T15:37:10Z20102010-01-01T00:00:00Zconference objectinfo:eu-repo/semantics/publishedVersionapplication/pdfhttp://hdl.handle.net/10400.5/2877enginfo:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2024-11-20T19:04:54Zoai:repositorio.ul.pt:10400.5/2877Portal AgregadorONGhttps://www.rcaap.pt/oai/openairemluisa.alvim@gmail.comopendoar:71602024-11-20T19:04:54Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse
dc.title.none.fl_str_mv Healthier foods with naturally encapsulated functional ingredients - microalgae
title Healthier foods with naturally encapsulated functional ingredients - microalgae
spellingShingle Healthier foods with naturally encapsulated functional ingredients - microalgae
Batista, Ana Paula
microalgae
encapsulation
food ingredients
food products
title_short Healthier foods with naturally encapsulated functional ingredients - microalgae
title_full Healthier foods with naturally encapsulated functional ingredients - microalgae
title_fullStr Healthier foods with naturally encapsulated functional ingredients - microalgae
title_full_unstemmed Healthier foods with naturally encapsulated functional ingredients - microalgae
title_sort Healthier foods with naturally encapsulated functional ingredients - microalgae
author Batista, Ana Paula
author_facet Batista, Ana Paula
Raymundo, Anabela
Bandarra, Narcisa M.
Sousa, Isabel
Empis, José
Gouveia, Luísa
author_role author
author2 Raymundo, Anabela
Bandarra, Narcisa M.
Sousa, Isabel
Empis, José
Gouveia, Luísa
author2_role author
author
author
author
author
dc.contributor.none.fl_str_mv Repositório da Universidade de Lisboa
dc.contributor.author.fl_str_mv Batista, Ana Paula
Raymundo, Anabela
Bandarra, Narcisa M.
Sousa, Isabel
Empis, José
Gouveia, Luísa
dc.subject.por.fl_str_mv microalgae
encapsulation
food ingredients
food products
topic microalgae
encapsulation
food ingredients
food products
description 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
publishDate 2010
dc.date.none.fl_str_mv 2010
2010-01-01T00:00:00Z
2011-01-27T15:37:10Z
dc.type.driver.fl_str_mv conference object
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://hdl.handle.net/10400.5/2877
url http://hdl.handle.net/10400.5/2877
dc.language.iso.fl_str_mv eng
language eng
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.source.none.fl_str_mv reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron:RCAAP
instname_str Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron_str RCAAP
institution RCAAP
reponame_str Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
collection Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
repository.name.fl_str_mv Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
repository.mail.fl_str_mv mluisa.alvim@gmail.com
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