Seaweeds as a Fermentation Substrate: A Challenge for the Food Processing Industry

Seaweeds are gaining momentum as novel and functional food and feed products. From whole consumption to small bioactive compounds, seaweeds have remarkable flexibility in their applicability, ranging from food production to fertilizers or usages in chemical industries. Regarding food production, the...

Full description

Bibliographic Details
Main Author: Monteiro, Pedro (author)
Other Authors: Lomartire, Silvia (author), Cotas, João (author), Pacheco, Diana (author), Marques, João C. (author), Pereira, Leonel (author), Gonçalves, Ana M. M. (author)
Format: article
Language:eng
Published: 2021
Subjects:
fermentation
seaweed
prebiotic
probiotic
functional food; bioactive compounds
Online Access:http://hdl.handle.net/10316/100687
Country:Portugal
Oai:oai:estudogeral.sib.uc.pt:10316/100687

Internet

http://hdl.handle.net/10316/100687

Similar Items