Isolation and Characterization of Novel Chlorella Vulgaris Mutants With Low Chlorophyll and Improved Protein Contents for Food Applications

Microalgae are widely used as food supplements due to their high protein content, essential fatty acids and amino acids as well as carotenoids. The addition of microalgal biomass to food products (e.g., baked confectioneries) is a common strategy to attract novel consumers. However, organoleptic fac...

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Veröffentlicht in:	Frontiers in bioengineering and biotechnology 2020-05, Vol.8, p.469-469, Article 469
Hauptverfasser:	Schuler, Lisa, Greque de Morais, Etiele, Trovao, Mafalda, Machado, Adriana, Carvalho, Bernardo, Carneiro, Mariana, Maia, Ines, Soares, Maria, Duarte, Paulo, Barros, Ana, Pereira, Hugo, Silva, Joana, Varela, Joao
Format:	Artikel
Sprache:	eng
Schlagworte:	Bioengineering and Biotechnology Biotechnology & Applied Microbiology heterotrophic cultivation Life Sciences & Biomedicine microalgae Multidisciplinary Sciences nutritional applications pigments protein random mutagenesis Science & Technology Science & Technology - Other Topics
Online-Zugang:	Volltext
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