Journal article
Recent development in efficient processing technology for edible algae: A review
Jing Wang, Min Zhang, Zhongxiang Fang
TRENDS IN FOOD SCIENCE & TECHNOLOGY | ELSEVIER SCIENCE LONDON | Published : 2019
Abstract
Edible algae are rich in high-value nutrient active substances, such as polysaccharides, high-unsaturated fatty acids, taurine, carotenoids and alfalfa. Whether as daily food or extracting active substances as medicines, edible algae are of great benefit to people. Therefore, there is an increasing demand for edible algae products. However, the conventional processing techniques used in food industry for edible algae will bring issues about the deterioration of the quality of algae food, the loss of aroma flavor, incomplete extraction, and low efficiency.
Grants
Awarded by China Key Research Programs
Awarded by Jiangsu Province Key Laboratory Project of Advanced Food Manufacturing Equipment and Technology
Awarded by National First-class Discipline Program of Food Science and Technology
Funding Acknowledgements
This work was financially supported by China Key Research Programs (Contracts No. 2017YFD0400901 and No. 2017YFD0400501), Jiangsu Province Key Laboratory Project of Advanced Food Manufacturing Equipment and Technology (No. FMZ201803), and National First-class Discipline Program of Food Science and Technology (No. JUFSTR20180205).