Microalgae-based products with improved nutrient bioaccessibility and oxidation stability

The present invention relates to a method of manufacturing a product suitable for human consumption, the product comprising partially cleaved microalgae, the method comprising a) preparing a suspension of microalgae wherein the microalgae belong to a phylum selected from the group consisting of chlo...

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Bibliographische Detailangaben
Hauptverfasser:	DIONISI, FABIOLA, BOLTON CHRISTOPHER J, I.KUSTER, IACONO LIVIO, MATHEIS ANDREAS, CANELLI GIUSEPPE, MURCIANO MARTINEZ PABLO, BUCHMANN LUDGER
Format:	Patent
Sprache:	chi ; eng
Schlagworte:	BEER BIOCHEMISTRY CHEMISTRY COMPOSITIONS THEREOF CULTURE MEDIA ENZYMOLOGY FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES METALLURGY MICROBIOLOGY MICROORGANISMS OR ENZYMES MUTATION OR GENETIC ENGINEERING PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PROCESSES USING MICROORGANISMS PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS SPIRITS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES VINEGAR WINE
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