Поддержка проекта

Программа совместных промышленных исследований AiF 129 EGB (iAlgaePro) научно-исследовательского центра пищевой промышленности (Forschungskreis der Ernährungsindustrie e.V. (FEI) получила поддержку через Альянс промышленности и науки (AiF) в рамках программы поддержки совместных промышленных исследований (IGF) Федерального министерства экономики и энергетики Германии по решению немецкого Бундестага

 

Список литературы:

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[2] Ward, O. P.; Singh, A. Omega-3/6 fatty acids: A\alternative sources of production. Process Biochem. 2005, 40, 3627−3652.

[3] Bruneel, C.; Lemahieu, C.; Fraeye, I.; Ryckebosch, E.; Muylaert, K.; Buyse, J.; Foubert, I. Impact of microalgal feed supplementation on omega-3 fatty acid enrichment of hen eggs. J. Funct. Foods 2013, 5, 897−904.

[4] Gouveia, L.; Nobre, B. P.; Marcelo, F. M.; Mrejen, S.; Cardoso, M. T.; Palavra, A. F.; Mendes, R. L. Functional food oil  coloured by pigments extracted from microalgae with supercritical CO2. Food Chem. 2007, 101, 717−723.

[5] M. Sandmann, S Rohn, Mikroalgen: Unerschöpfliches Potenzial für Gesundheit und Ernährung, Nutrition-Press 9, 16-19 (2016)

[6] Mark L. Wells & Philippe Potin & James S. Craigie & John A. Raven, Sabeeha S. Merchant, Katherine E. Helliwell, Alison G. Smith, Mary Ellen Camire, Susan H. Brawley; Algae as nutritional and functional food sources: revisiting our understanding J Appl Phycol (2017) 29: 949.

[7] Switzer L (1980) Spirulina: the whole food revolution, 2nd edn. Proteus Corp, Berkeley

[8] Jassby A (1988) Spirulina: a model for microalgae as food. In: Lembi CA, Waaland JR (eds) Algae and human affairs. Cambridge University Press, Cambridge, pp 149–179

[9] Gantar M, Svircev Z (2008) Microalgae and cyanobacteria: food for thought. J Phycol 44:260–268

[10] Chacón-Lee TL, González-Mariño GE (2010) Microalgae for healthy foods—possibilities and challenges. Comp Rev Food Sci Food Safety 9:655–675

[11] Bagchi D (2006) Nutraceuticals and functional foods regulations in the United States and around the world. Toxicology 221:1–3

[12] Zouari N., Abid M., Fakhfakh N., Ayadi M. A., Zorgui L., Ayadi M., und Attia H., “Blue-green algae ( Arthrospira platensis ) as an ingredient in pasta: free radical scavenging activity, sensory and cooking characteristics evaluation,” Int. J. Food Sci. Nutr., vol. 62, no. 8, pp. 811–813, Dec. 2011.

[13] Fradique M., Batista A. P., Nunes M. C., Gouveia L., Bandarra N. M., und Raymundo A., “Isochrysis galbana and Diacronema vlkianum biomass incorporation in pasta products as PUFA’s source,” LWT - Food Sci. Technol., vol. 50, no. 1, pp. 312–319, Jan. 2013.

[14] Bustos M. C., Perez G. T., und Leon E., “Structure and quality of pasta enriched with functional ingredients,” RSC Adv., vol. 5, no. 39, pp. 30780–30792, 2015.

[15] García-Segovia P., Pagán-Moreno M. J., Lara I. F., und Martínez-Monzó J., “Effect of microalgae incorporation on physicochemical and textural properties in wheat bread formulation,” Food Sci. Technol. Int., p. 108201321770025, Mar. 2017.

[16] Joshi S. M. R., Bera M. B., und Panesar P. S., “Extrusion Cooking of Maize/Spirulina Mixture: Factors Affecting Expanded Product Characteristics and Sensory Quality,” J. Food Process. Preserv., vol. 38, no. 2, pp. 655–664, Apr. 2014.

[17] Gouveia L., Batista A. P., Raymundo A., und Bandarra N., “Spirulina maxima and Diacronema vlkianum microalgae in vegetable gelled desserts,” Nutr. Food Sci., vol. 38, no. 5, pp. 492–501, Sep. 2008.

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[19] Van Durme J., Goiris K., De Winne A., De Cooman L., und Muylaert K., “Evaluation of the Volatile Composition and Sensory Properties of Five Species of Microalgae,” J. Agric. Food Chem., vol. 61, no. 46, pp. 10881–10890, Nov. 2013.

[20] Milovanović I., Mišan A., Simeunović J., Kovač D., Jambrec D., und Mandić A., “Determination of Volatile Organic Compounds in Selected Strains of Cyanobacteria,” J. Chem., vol. 2015, pp. 1–6, 2015.

 

Авторы

Д-р Михаэль Зандманн1, д-р Бастиан Дёррбекер2, д-р Кристиан Хертель2, д-р Фолькер Хайнц2, проф. д-р Саша Рон1,3

1 Институт исследования продуктов питания и окружающей среды (ILU), Артур-Шойнерт-Алее 40-41, 14558 Нутеталь

2 Немецкий институт технологий производства пищевых продуктов (DIL), Проф-фон-Клитцинг-Штрассе 7, 49610 Квакенбрюк

3 Университет Гамбурга, Институт химии пищевых продуктов,  Гриндераллее 117, 20146 Гамбург

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