Algae: Study of Edible and Biologically Active Fractions, Their Properties and Applications

Algae: Study of Edible and Biologically Active Fractions, Their Properties and Applications

The beneficial properties of algae make them perfect functional ingredients for food products. Algae have a high energy value and are a source of biologically active substances, proteins, fats, carbohydrates, vitamins, and macro- and microelements. They are also rich in polyunsaturated fatty acids,...

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Bibliographic Details
Main Authors: Olga Babich, Stanislav Sukhikh, Viktoria Larina, Olga Kalashnikova, Egor Kashirskikh, Alexander Prosekov, Svetlana Noskova, Svetlana Ivanova, Imen Fendri, Slim Smaoui, Slim Abdelkafi, Philippe Michaud, Vyacheslav Dolganyuk
Format: Article
Language:English
Published: MDPI AG 2022-03-01
Series:Plants
Subjects:
macroalgae
microalgae
biological activity
antioxidant
functional nutrition
Online Access:https://www.mdpi.com/2223-7747/11/6/780

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