Please use this identifier to cite or link to this item:
Title: Marine biotechnology advances towards applications in new functional foods
Author: Freitas, Ana C.
Rodrigues, Dina
Rocha-Santos, Teresa A. P.
Gomes, Ana M. P.
Duarte, Armando C.
Keywords: Marine
Functional Food
Issue Date: 2012
Publisher: Elsevier
Abstract: The marine ecosystem is still an untapped reservoir of biologically active compounds, which have considerable potential to supply food ingredients towards development of new functional foods. With the goal of increasing the availability and chemical diversity of functional marine ingredients, much research has been developed using biotechnological tools to discover and produce new compounds. This review summarizes the advances in biotechnological tools for production of functional ingredients, including enzymes, for the food industry. Tools involving biotechnological processes (bioreactors, fermentations, bioprocessing) and those involving genetic research designated as molecular biotechnology are discussed highlighting how they can be used in the controlled manipulation and utilization of marine organisms as sources of food ingredients, as well as discussing the most relevant shortcomings towards applications in new functional foods.
Peer review: yes
DOI: 10.1016/j.biotechadv.2012.03.006
ISSN: 0734-9750
Appears in Collections:CESAM - Artigos
DQ - Artigos

Files in This Item:
File Description SizeFormat 
Freitas et al. - 2012 - Marine biotechnology advances towards applications.pdf554.33 kBAdobe PDFrestrictedAccess

Formato BibTex MendeleyEndnote Degois 

Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.