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BIBTEX RIS

Microalgae – source of natural bioactive molecules as functional ingredients

2010; Volume: 7; Issue: 2 Linguagem: Inglês

10.1616/1476-2137.15884

ISSN

1476-2137

Autores

Luísa Gouveia, Ana Evangelista Marques, João Marcelo de Castro e Sousa, Patrícia Moura, Narcisa M. Bandarra,

Tópico(s)

Botanical Research and Applications

Resumo

AbstractMicroalgae can provide an untapped number of important bioactive molecules (functional ingredients), and their incorporation in traditional foods (e.g. breakfast cereals, spreads, breads, cookies, brownies, energy bars, mayonnaises, gelled desserts, pastas, emulsions, ice creams, and beverag

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