Advanced search
Publication Cover
Critical Reviews in Food Science and Nutrition Volume 63, 2023 - Issue 26
Submit an article Journal homepage
982
Views
6
CrossRef citations to date
0
Altmetric
Review Articles

Applications of algae to obtain healthier meat products: A critical review on nutrients, acceptability and quality

Min Wanga Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, Burjassot, València, Spain;b Department of Biotechnology, Institute of Agrochemistry and Food Technology-National Research Council (IATA-CSIC), Paterna, Valencia, SpainORCID Iconhttps://orcid.org/0000-0002-2760-1506
ORCID Icon,
Jianjun Zhoua Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, Burjassot, València, Spain;b Department of Biotechnology, Institute of Agrochemistry and Food Technology-National Research Council (IATA-CSIC), Paterna, Valencia, SpainCorrespondence[email protected] [email protected] [email protected]
ORCID Iconhttps://orcid.org/0000-0001-9122-2933
ORCID Icon,
Jéssica Tavaresc LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, Aveiro, PortugalORCID Iconhttps://orcid.org/0000-0003-1329-3917
ORCID Icon,
Carlos A. Pintoc LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, Aveiro, PortugalORCID Iconhttps://orcid.org/0000-0002-5742-706X
ORCID Icon,
Jorge A. Saraivac LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, Aveiro, PortugalORCID Iconhttps://orcid.org/0000-0002-5536-6056
ORCID Icon,
Miguel A. Prietod Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Food Science and Technology, University of Vigo – Ourense Campus, Ourense, SpainORCID Iconhttps://orcid.org/0000-0002-3513-0054
ORCID Icon,
Hui Caod Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Food Science and Technology, University of Vigo – Ourense Campus, Ourense, Spain
,
Jianbo Xiaod Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Food Science and Technology, University of Vigo – Ourense Campus, Ourense, SpainORCID Iconhttps://orcid.org/0000-0003-2666-9717
ORCID Icon,
Jesus Simal-Gandarad Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Food Science and Technology, University of Vigo – Ourense Campus, Ourense, SpainCorrespondence[email protected] [email protected] [email protected]
ORCID Iconhttps://orcid.org/0000-0001-9215-9737
ORCID Icon &
Francisco J. Barbaa Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, Burjassot, València, SpainCorrespondence[email protected] [email protected] [email protected]
ORCID Iconhttps://orcid.org/0000-0002-5630-3989
ORCID Icon show all
Pages 8357-8374 | Published online: 31 Mar 2022

Citations (6)

Keep up to date with the latest research on this topic with citation updates for this article.

Subscribe to citation updates

Read on this site (3)

Abdo Hassoun, Alaa El-Din Bekhit, Anet Režek Jambrak, Joe M. Regenstein, Farid Chemat, James D. Morton, María Gudjónsdóttir, María Carpena, Miguel A. Prieto, Paula Varela, Rai Naveed Arshad, Rana Muhammad Aadil, Zuhaib Bhat & Øydis Ueland. (2024) The fourth industrial revolution in the food industry—part II: Emerging food trends. Critical Reviews in Food Science and Nutrition 64:2, pages 407-437.
Read now
Jianjun Zhou, Min Wang, Nabil Grimi, Basharat N. Dar, Joaquim Calvo-Lerma & Francisco J. Barba. (2023) Research progress in microalgae nutrients: emerging extraction and purification technologies, digestive behavior, and potential effects on human gut. Critical Reviews in Food Science and Nutrition 0:0, pages 1-21.
Read now
Ana M. Arboleda. Consumers’ Perspectives Regarding the Nutraceutical Nature of Spirulina: Perceptions of the Nourishing-Naturalness and Tastiness Tablets Vs Flakes. Journal of International Food & Agribusiness Marketing 0:0, pages 1-22.
Read now

Articles from other publishers (3)

João Cotas, Silvia Lomartire, Ana M. M. Gonçalves & Leonel Pereira. (2024) From Ocean to Medicine: Harnessing Seaweed’s Potential for Drug Development. International Journal of Molecular Sciences 25:2, pages 797.
Crossref
Mohamed Farghali, Israa M. A. Mohamed, Ahmed I. Osman & David W. Rooney. (2022) Seaweed for climate mitigation, wastewater treatment, bioenergy, bioplastic, biochar, food, pharmaceuticals, and cosmetics: a review. Environmental Chemistry Letters 21:1, pages 97-152.
Crossref
Adam Dobrowolski, Willem Nawijn & Aleksandra M. Mirończuk. (2022) Brown seaweed hydrolysate as a promising growth substrate for biomass and lipid synthesis of the yeast yarrowia lipolytica. Frontiers in Bioengineering and Biotechnology 10.
Crossref

Reprints and Corporate Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

To request a reprint or corporate permissions for this article, please click on the relevant link below:

Order Reprints Request Corporate Permissions

Academic Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

Obtain permissions instantly via Rightslink by clicking on the button below:

Request Academic Permissions

If you are unable to obtain permissions via Rightslink, please complete and submit this Permissions form. For more information, please visit our Permissions help page.

Related research

People also read lists articles that other readers of this article have read.

Recommended articles lists articles that we recommend and is powered by our AI driven recommendation engine.

Cited by lists all citing articles based on Crossref citations.
Articles with the Crossref icon will open in a new tab.