The DOI matches its Crossref record; 77 of the 77 references it cites were found in a registry or an index.
Algae in food: a general review
Abstract
Algae are common all over the Earth. Due to their rich chemical composition and content of bioactive substances they have been used in many fields of industry. Their gelling, thickening and stabilizing properties have led to the development of such products as agar, alginate and carrageenan. Moreover, algae are used in the food industry as food supplements and an addition to functional food. Algae are also added to meat products, such as pasty, steaks, frankfurters and sausages, as well as to fish, fish products, and oils, to improve their quality. Cereal-based products, such as pasta, flour and bread, are another group of products enriched with algae. Due to their properties algae may also be used for construction of fermented functional food. Fermented products containing algae are, most of all, dairy products, such as cheese, cream, milk deserts, yoghurt, cottage cheese, and processed cheese. Combination of fermented products offering a high content of lactic acid bacteria with algae possessing biologically active metabolites of natural origin allows not only to compose products with a high content of nutrients, but also to create a brand new segment of fermented food.
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Cites
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Cited by
Macroalgae—A Sustainable Source of Chemical Compounds with Biological Activities
Biris-Dorhoi, E.-S., Michiu, D., Pop, C. R., Rotar, A. M., Tofana, M., Pop, O. L., Socaci, S. A., & Farcas, A. C. (2020) · Nutrients · doi:10.3390/nu12103085 · Cited by 309
Algae as Food in Europe: An Overview of Species Diversity and Their Application
Mendes, M., Navalho, S., Ferreira, A., Paulino, C., Figueiredo, D., Silva, D., Gao, F., Gama, F., Bombo, G., Jacinto, R., et al. (2022) · Foods · doi:10.3390/foods11131871 · Cited by 234
Developing algae as a sustainable food source
Diaz, C. J., Douglas, K. J., Kang, K., Kolarik, A. L., Malinovski, R., Torres-Tiji, Y., Molino, J. V., Badary, A., & Mayfield, S. P. (2023) · Frontiers in Nutrition · doi:10.3389/fnut.2022.1029841 · Cited by 194
Revisiting nitrogen utilization in algae: A review on the process of regulation and assimilation
Kumar, A., & Bera, S. (2020) · Bioresource Technology Reports · doi:10.1016/j.biteb.2020.100584 · Cited by 187
Recent Advances of Natural Pigments from Algae
Chen, Z., Wu, W., Wen, Y., Zhang, L., Wu, Y., Farid, M. S., El-Seedi, H. R., Capanoglu, E., & Zhao, C. (2023) · Food Production, Processing and Nutrition · doi:10.1186/s43014-023-00155-y · Cited by 67
Metadata
- Authors
- Ścieszka, S., & Klewicka, E.
- Venue
- Critical Reviews in Food Science and Nutrition
- Publisher
- Informa UK Limited
- Published
- 2018-11-18
- Volume
- 59
- Issue
- 21
- Pages
- 3538-3547
- ISSN
- 1040-8398 (ISSN-L)
- 1549-7852
- OpenAlex
- W2884874546
- Cited by
- 283
- References
- 77
- FWCI
- 13.65
- Type
- journal article
- Language
- en
- Open access
- closed
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Bibliographic data: Semantic Scholar, OpenAlex, Crossref.
Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
Semantic Scholar’s data is described in: Kinney, R., et al. (2023). The Semantic Scholar Open Data Platform. arXiv:2301.10140.
