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Insights on the safety of carotenogenic Chlorella vulgaris in rodents

Sampayo, C.; Corvo, M. L.; Mendes, Rogério; Duarte, D.; Lucas, Joana; Pinto, R.; Batista, Ana Paula; Raymundo, Anabela; Lima, B. Silva

Chlorella vulgaris (Cv) biomass is widely used as a traditional food in the Orient and its safety for human consumption has been proved. However, carotenogenic biomass (orange), resulting from induced stresses, needs further safety evaluation, which is the aim of this study. The preliminary toxicological characterization of Cv consisted of a single dose (mice), repeated dose studies (mice and rats) and a biodis...

Data: 2013   |   Origem: Repositório do LNEG

Isochrysis galbana and Diacronema vlkianum biomass incorporation in pasta produ...

Fradique, Mónica; Batista, Ana Paula; Nunes, Cristiana M.; Gouveia, L.; Bandarra, Narcisa M.; Raymundo, Anabela

Factors such as an ageing population, increased health care costs and rapid advances in science and technology are likely driving the increase interest among consumers in attaining wellness through diet, which is in turn, fuelling interest in functional foods and changing the way that people eat. Microalgae have been largely cultured and commercialized as food and feed additives, their potential as source of hi...

Data: 2013   |   Origem: Repositório do LNEG

Comparison of microalgal biomass profiles as novel functional ingredient for fo...

Batista, Ana Paula; Gouveia, L.; Bandarra, Narcisa M.; Franco, J. M.; Raymundo, Anabela

Microalgae are one of the most promising sources for new food and functional food products, and can be used to enhance the nutritional value of foods, due to their well-balanced chemical composition. Knowing their physicochemical characteristics is fundamental for the selection of the most suitable microalgae to specific food technology applications and consequently successful novel foods development. The aim o...

Data: 2013   |   Origem: Repositório do LNEG

Effect of dietary n-3 PUFA from microalgae on blood, liver, brain, kidney and h...

Bandarra, Narcisa M.; Duarte, D.; Pinto, R.; Sampayo, C.; Ramos, M.; Batista, I.; Nunes, M. L.; Batista, Ana Paula; Raymundo, Anabela; Gouveia, L.

Data: 2010   |   Origem: Repositório do LNEG

Healthier food products with naturally encapsulated functional ingredients - mi...

Batista, Ana Paula; Raymundo, Anabela; Bandarra, Narcisa M.; Sousa, Isabel; Empis, José; Gouveia, L.

Data: 2010   |   Origem: Repositório do LNEG

Microalgae a new promising omega 3 fatty acid source

Bandarra, Narcisa M.; Duarte, D.; Pinto, R.; Sampayo, C.; Ramos, M.; Batista, I.; Nunes, M. L.; Batista, Ana Paula; Raymundo, Anabela; Gouveia, L.

Data: 2010   |   Origem: Repositório do LNEG

Microalgae biomass colourings 1: bevaluation of antioxidant activity

Batista, Ana Paula; Padilha, Maria; Batista, I.; Bandarra, Narcisa M.; Serralha, Fátima; Raymundo, Anabela; Sousa, I.; Gouveia, L.

Data: 2010   |   Origem: Repositório do LNEG

Microalgae biomass colourings 2: Toxicological evaluation

Gouveia, L.; Corvo, M. L.; Pinto, R.; Sampayo, C.; Lima, B. Silva; Batista, Ana Paula; Raymundo, Anabela; Sousa, I.; Bandarra, Narcisa M.

Data: 2010   |   Origem: Repositório do LNEG

Microalgae biomass interaction in biopolymer gelled systems

Batista, Ana Paula; Nunes, M. C.; Gouveia, L.; Sousa, I.; Raymundo, Anabela; Franco, J. M.

Data: 2010   |   Origem: Repositório do LNEG

Healthier foods with naturally encapsulated functional ingredients - microalgae

Batista, Ana Paula; Raymundo, Anabela; Bandarra, Narcisa M.; Sousa, Isabel; Empis, José; Gouveia, Luísa

The use of microalgae as food ingredients has been tested in several food products due to their potential health promoting effects, probably related to a general immune-modulating effect (Belay, 1993). One of the main attributes of microalgae is their pigment content, and they are recognized as an excellent source of natural colourings and nutraceuticals. Beside chlorophylls, their primary photosynthetic pigmen...

Data: 2010   |   Origem: Repositório da UTL

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Fundação para a Ciência e a Tecnologia Universidade do Minho   Governo Português Ministério da Educação e Ciência Programa Operacional da Sociedade do Conhecimento União Europeia