Microalgae and seaweeds for food applications: Challenges and perspectives

Francisco J Barba

doi:10.1016/j.foodres.2016.12.022

Microalgae and seaweeds for food applications: Challenges and perspectives

Food Res Int. 2017 Sep;99(Pt 3):969-970. doi: 10.1016/j.foodres.2016.12.022. Epub 2016 Dec 28.

Author

Francisco J Barba¹

Affiliation

¹ Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Sciences, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, Avda. Vicent Andrés Estellés, s/n, 46100, Burjassot, València, Spain. Electronic address: francisco.barba@uv.es.

PMID: 28865622
DOI: 10.1016/j.foodres.2016.12.022

No abstract available

Keywords: Bioactive compounds; Conventional processing; Development of food products; Microalgae; Non-conventional processing; Nutritional profile; Pulsed electric fields; Seaweeds.

Publication types

Editorial
Introductory Journal Article

MeSH terms

Consumer Product Safety
Dietary Supplements* / adverse effects
Food Additives / adverse effects
Food Additives / isolation & purification*
Food Handling / methods*
Humans
Microalgae / chemistry*
Nutritive Value*
Plant Extracts / adverse effects
Plant Extracts / isolation & purification*
Risk Assessment
Seaweed / chemistry*

Substances

Food Additives
Plant Extracts