The Impact of Microalgae in Food Science and Technology

JAOCS, Journal of the American Oil Chemists' Society

Volumn 94, Issue 11, 2017, Pages 1333-1350

  Matos, Ângelo Paggi ^a  

^a FEDERAL UNIVERSITY OF SANTA CATARINA   (Brazil)

Author keywords

Chemical composition; Cosmaceuticals; Functional foods; GRAS; Microalgae; Nutraceuticals; Pigments; Polyunsaturated fatty acids; Regulations; Vegan food

Indexed keywords

CHEMICAL INDUSTRY; DIETARY SUPPLEMENTS; FLAVOR COMPOUNDS; FUNCTIONAL FOOD; LAWS AND LEGISLATION; MICROORGANISMS; NUTRITION; PIGMENTS; POLYUNSATURATED FATTY ACIDS; STEREOCHEMISTRY;

CHEMICAL COMPOSITIONS; COSMACEUTICAL; CYANOBACTERIUM; FINE CHEMICALS; FOOD SCIENCE AND TECHNOLOGY; GRAS; MICRO-ALGAE; NUTRACEUTICALS; REGULATION; VEGAN FOOD;

MICROALGAE;

EID: 85029899772     PISSN: 0003021X     EISSN: 15589331     Source Type: Journal    
DOI: 10.1007/s11746-017-3050-7     Document Type: Review

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