The DOI matches its Crossref record; 20 of the 20 references it cites were found in a registry or an index.
Benefits of using algae as natural sources of functional ingredients
Abstract
Algae have been suggested as a potential source of bioactive compounds to be used in the food and pharmaceutical industries. With the strong development of functional foods as a method to improve or maintain health, the exploration of new compounds with real health effects is now an intense field of research. The potential use of algae as source of functional food ingredients, such as lipids, proteins, polysaccharides, phenolics, carotenoids, etc., is presented, together with the different possibilities of improving valuable metabolites production either using the tools and the knowledge provided by marine biotechnology or improving the different factors involved in the production on a large scale of such metabolites. The bio‐refinery concept is also presented as a way to improve the efficient use of algae biomass while favouring process sustainability. © 2013 Society of Chemical Industry
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Cites
Scientific Concepts of Functional Foods in Europe Consensus Document
(1999) · British Journal of Nutrition · doi:10.1017/s0007114599000471 · Cited by 1,131
Maeda, H., Hosokawa, M., Sashima, T., Funayama, K., & Miyashita, K. (2005) · Biochemical and Biophysical Research Communications · doi:10.1016/j.bbrc.2005.05.002 · Cited by 639
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Metting, F. B. (1996) · Journal of Industrial Microbiology & Biotechnology · doi:10.1007/bf01574779 · Cited by 569
In the search of new functional food ingredients from algae
PLAZA, M., CIFUENTES, A., & IBANEZ, E. (2008) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2007.07.012 · Cited by 540
Self-citationInnovative natural functional ingredients from microalgae
Plaza, M., Herrero, M., Cifuentes, A., & Ibáñez, E. (2009) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf901070g · Cited by 509
Self-citationTosh, S. M., & Yada, S. (2010) · Food Research International · doi:10.1016/j.foodres.2009.09.005 · Cited by 507
Foodomics: MS‐based strategies in modern food science and nutrition
Herrero, M., Simó, C., García‐Cañas, V., Ibáñez, E., & Cifuentes, A. (2012) · Mass Spectrometry Reviews · doi:10.1002/mas.20335 · Cited by 396
Self-citationAdvanced Biofuels and Bioproducts
(2013) · doi:10.1007/978-1-4614-3348-4 · Cited by 392
Microalgae as Sources of High Added-Value Compounds—A Brief Review of Recent Work
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Seaweeds as a source of nutritionally beneficial compounds - A review
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Cited by
Singh, R., Parihar, P., Singh, M., Bajguz, A., Kumar, J., Singh, S., Singh, V. P., & Prasad, S. M. (2017) · Frontiers in Microbiology · doi:10.3389/fmicb.2017.00515 · Cited by 398
Microalgae-based products for the food and feed sector: an outlook for Europe
(2014) · Socio-Environmental Systems Modeling · doi:10.2791/3339 · Cited by 318
Macroalgae as a sustainable aquafeed ingredient
Wan, A. H. L., Davies, S. J., Soler‐Vila, A., Fitzgerald, R., & Johnson, M. P. (2019) · Reviews in Aquaculture · doi:10.1111/raq.12241 · Cited by 292
Kazir, M., Abuhassira, Y., Robin, A., Nahor, O., Luo, J., Israel, A., Golberg, A., & Livney, Y. D. (2019) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2018.07.047 · Cited by 269
Wang, L., Wang, X., Wu, H., & Liu, R. (2014) · Marine Drugs · doi:10.3390/md12094984 · Cited by 267
Metadata
- Authors
- Ibañez, E., & Cifuentes, A.
- Venue
- Journal of the Science of Food and Agriculture
- Publisher
- Wiley
- Published
- 2013-01-22
- Volume
- 93
- Issue
- 4
- Pages
- 703-709
- ISSN
- 0022-5142 (ISSN-L)
- 1097-0010
- OpenAlex
- W1558801156
- Cited by
- 275
- References
- 20
- FWCI
- 17.05
- Type
- journal article
- Language
- en
- Open access
- closed
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Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
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