Deodorization of algae biomass to overcome off-flavors and odor issues for developing new food products: Innovations, trends, and applications

Deodorization of algae biomass to overcome off-flavors and odor issues for developing new food products: Innovations, trends, and applications

The global demand for algae-derived products is following consumer preferences for healthy, nutritious, and vegan products. However, some unpleasant odors, such as fishy and earthy/muddy, have restricted algae processing in foodstuff. Thus, strategies and alternatives are necessary to avoid off-flav...

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Bibliographic Details
Main Authors: Brigitte Sthepani Orozco Colonia, Gilberto Vinícius de Melo Pereira, Júlio Cesar de Carvalho, Susan Grace Karp, Cristine Rodrigues, Vanete Thomaz Soccol, Letícia Schneider Fanka, Carlos Ricardo Soccol
Format: Article
Language:English
Published: Elsevier 2023-10-01
Series:Food Chemistry Advances
Subjects:
Deodorization
Algae
Odor issues
Off-flavors
Volatile compounds
Free fatty acids
Online Access:http://www.sciencedirect.com/science/article/pii/S2772753X23000916

Internet

http://www.sciencedirect.com/science/article/pii/S2772753X23000916

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