U.S. flag

An official website of the United States government

Dot gov

Official websites use .gov
A .gov website belongs to an official government organization in the United States.

Https

Secure .gov websites use HTTPS
A lock ( ) or https:// means you’ve safely connected to the .gov website. Share sensitive information only on official, secure websites.

PubAg

Main content area

You searched for: Subject term Arthrospira platensis Remove constraint Subject term: Arthrospira platensis Subject term Porphyridium cruentum Remove constraint Subject term: Porphyridium cruentum Subject term Phaeodactylum tricornutum Remove constraint Subject term: Phaeodactylum tricornutum Subject term Chlorella vulgaris Remove constraint Subject term: Chlorella vulgaris Subject term Nannochloropsis Remove constraint Subject term: Nannochloropsis
Start Over

Search

3  Search Results

1 - 3 of 3
Number of results to display per page

Search Results

1. Comparison of microalgal biomasses as functional food ingredients: Focus on the composition of cell wall related polysaccharides

Author:
Tom M.M. Bernaerts; Lore Gheysen; Clare Kyomugasho; Zahra Jamsazzadeh Kermani; Stéphanie Vandionant; Imogen Foubert; Marc E. Hendrickx; Ann M. Van Loey
Source:
Algal research 2018 v.32 pp. 150-161
ISSN:
2211-9264
Subject:
Arthrospira platensis; Chlorella vulgaris; Nannochloropsis; Phaeodactylum tricornutum; Porphyridium cruentum; Schizochytrium; Tetraselmis chuii; biomass; cell walls; functional foods; ingredients; lipids; microalgae; monosaccharides; polysaccharides; proteins; sulfates; uronic acids
Abstract:
... Microalgae are rich in several nutritional and health-beneficial components, showing great potential as functional food ingredients. To this extent, knowledge of the biomass composition is essential in the selection of suitable microalgae species for specific food applications. Surprisingly, although cell wall polysaccharides are generally reported to play a role in functionality, limited attentio ...
DOI:
10.1016/j.algal.2018.03.017

2. Microalgal biomass as a (multi)functional ingredient in food products: Rheological properties of microalgal suspensions as affected by mechanical and thermal processing

Author:
Tom M.M. Bernaerts; Agnese Panozzo; Veerle Doumen; Imogen Foubert; Lore Gheysen; Koen Goiris; Paula Moldenaers; Marc E. Hendrickx; Ann M. Van Loey
Source:
Algal research 2017 v.25 pp. 452-463
ISSN:
2211-9264
Subject:
microstructure; microalgae; foods; storage modulus; blood serum; Nannochloropsis; viscosity; exopolysaccharides; Schizochytrium; pasteurization; gels; Arthrospira platensis; Phaeodactylum tricornutum; ingredients; Chlorella vulgaris; Porphyridium cruentum; biomass; homogenization
Abstract:
... Microalgae show great potential for use as novel ingredients in food products, as they are rich in several nutritional and health-beneficial components. However, addition of total microalgal biomass might alter the structural properties of the food system. Therefore, information is required about their rheological characteristics towards selection of microalgae species for specific food products. ...
DOI:
10.1016/j.algal.2017.05.014

3. Chemical Characterization of Six Microalgae with Potential Utility for Food Application

Author:
Ângelo Paggi Matos; Rafael Feller; Elisa Helena Siegel Moecke; José Vladimir de Oliveira; Agenor Furigo Junior; Roberto Bianchini Derner; Ernani Sebastião Sant’Anna
Source:
The journal of the American Oil Chemists' Society 2016 v.93 no.7 pp. 963-972
ISSN:
0003-021X
Subject:
foods; fatty acid composition; Arthrospira platensis; palmitic acid; dietary supplements; carbohydrates; Porphyridium cruentum; long chain polyunsaturated fatty acids; freshwater; triacylglycerols; Phaeodactylum tricornutum; gamma-linolenic acid; proteins; docosahexaenoic acid; eicosapentaenoic acid; Nannochloropsis; alpha-linolenic acid; food industry; arachidonic acid; microorganisms; nutritive value; Chlorella vulgaris; microalgae
Abstract:
... Microalgae contain high levels of proteins, carbohydrates, and lipids, and have found a useful application in enhancing the nutritional value of foods. These organisms can also synthesize long-chain fatty acids in the form of triacylglycerols, such as α-linolenic acid (ALA), eicosapentaenoic acid (EPA), docosahexaenoic acid (DHA), linolenic acid (LA), γ-linolenic acid (GLA) and arachidonic acid (A ...
DOI:
10.1007/s11746-016-2849-y