Isolation and characterization of novel chlorella vulgaris mutants with low chlorophyll and improved protein contents for food applications

Microalgae are widely used as food supplements due to their high protein content, essential fatty acids and amino acids as well as carotenoids. The addition of microalgal biomass to food products (e.g., baked confectioneries) is a common strategy to attract novel consumers. However, organoleptic fac...

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Bibliographic Details
Main Author: Lisa Schueler, Lisa M. Schueler (author)
Other Authors: Morais, Etiele Greque de (author), Trovão, Mafalda (author), Machado, Adriana (author), Carvalho, Bernardo (author), Carneiro, Mariana (author), Maia, Inês (author), Soares, Maria (author), Duarte, Paulo (author), Barros, Ana (author), Pereira, Hugo (author), Silva, Joana (author), Varela, João (author)
Format: article
Language:eng
Published: 2020
Subjects:
Heterotrophic cultivation
Microalgae
Random mutagenesis
Scale-up
Nutritional applications
Pigments
Protein
Online Access:http://hdl.handle.net/10400.1/14050
Country:Portugal
Oai:oai:sapientia.ualg.pt:10400.1/14050

Internet

http://hdl.handle.net/10400.1/14050

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