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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Detalhes bibliográficos
Autor principal: Lisa Schueler, Lisa M. Schueler (author)
Outros Autores: 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)
Formato: article
Idioma:eng
Publicado em: 2020
Assuntos:
Heterotrophic cultivation
Microalgae
Random mutagenesis
Scale-up
Nutritional applications
Pigments
Protein
Texto completo:http://hdl.handle.net/10400.1/14050
País:Portugal
Oai:oai:sapientia.ualg.pt:10400.1/14050

Texto Completo

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

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