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...

ver descrição completa

Detalhes bibliográficos
Autor principal: Monteiro, Pedro (author)
Outros Autores: Lomartire, Silvia (author), Cotas, João (author), Pacheco, Diana (author), Marques, João C. (author), Pereira, Leonel (author), Gonçalves, Ana M. M. (author)
Formato: article
Idioma:eng
Publicado em: 2021
Assuntos:
fermentation
seaweed
prebiotic
probiotic
functional food; bioactive compounds
Texto completo:http://hdl.handle.net/10316/100687
País:Portugal
Oai:oai:estudogeral.sib.uc.pt:10316/100687

Texto Completo

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

Registos relacionados