MARC details
| 000 -LEADER |
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| fixed length control field |
02544nam a2200277Ia 4500 |
| 003 - CONTROL NUMBER IDENTIFIER |
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| control field |
MX-MdCICY |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
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| control field |
20250626090916.0 |
| 040 ## - CATALOGING SOURCE |
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| Transcribing agency |
CICY |
| 090 ## - LOCALLY ASSIGNED LC-TYPE CALL NUMBER (OCLC); LOCAL CALL NUMBER (RLIN) |
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| Classification number (OCLC) (R) ; Classification number, CALL (RLIN) (NR) |
B-21710 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
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| fixed length control field |
250602s9999 xx |||||s2 |||| ||und|d |
| 245 10 - TITLE STATEMENT |
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| Title |
Key challenges for the commercial expansion of ingredients from algae into human food products |
| 490 0# - SERIES STATEMENT |
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| Series statement |
Algal Research, 64, p.102696, 2022 |
| 500 ## - GENERAL NOTE |
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| General note |
Artículo |
| 520 3# - SUMMARY, ETC. |
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| Summary, etc. |
Food shortage and finite planetary resources are the most significant problems that mankind must deal with in the 21st century. Climate change, diminishing arable land and potable water have worsened the conditions and conventional nutrient sources are becoming unsustainable. The increasing global population continues to drive the search for sustainable, safe and alternative nutrient sources to meet the demand for food. The high nutrient content of macro- and micro-nutrients in microalgae, and the environmentally friendly traits of microalgae like CO2 consumption, not needing arable land or drinkable water have made microalgae a promising alternative food source. Furthermore, due to the health benefits of their derived bioactive compounds, the demand for microalgal supplements are becoming increasingly popular. Despite the potential of microalgae to be utilized as a food or food ingredient, their incorporation into foods is hindered due to several obstacles. The first obstacle is the sensory attributes of many species of microalgae, including the fishy taste, odour and colour, that are not pleasant for most people. The high costs of downstream processing and harvesting of microalgae are the second problem. The third obstacle are the legislative issues relating to the incorporation of microalgae into food products, particular if it is derived from novel species of microalgae. In this respect, this review aims to summarise the current situation of marketed microalgae-based products and products that are still under research and development, whilst providing further insight into the challenges and obstacles that can limit microalgae utilization as food ingredients. |
| 650 14 - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical term or geographic name entry element |
MICROALGAE |
| 650 14 - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical term or geographic name entry element |
FOOD |
| 650 14 - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical term or geographic name entry element |
INGREDIENT |
| 650 14 - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical term or geographic name entry element |
HEALTH |
| 650 14 - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical term or geographic name entry element |
SUSTAINABILITY |
| 650 14 - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical term or geographic name entry element |
NUTRITION |
| 700 12 - ADDED ENTRY--PERSONAL NAME |
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| Personal name |
Hosseinkhani, N. |
| 700 12 - ADDED ENTRY--PERSONAL NAME |
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| Personal name |
McCauley, J. I. |
| 700 12 - ADDED ENTRY--PERSONAL NAME |
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| Personal name |
Ralph, P. J. |
| 856 40 - ELECTRONIC LOCATION AND ACCESS |
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| Uniform Resource Identifier |
<a href="https://drive.google.com/file/d/1UgpRy91THFt04GIUAL62RMycnL5_1Y6P/view?usp=drive_link">https://drive.google.com/file/d/1UgpRy91THFt04GIUAL62RMycnL5_1Y6P/view?usp=drive_link</a> |
| Public note |
Para ver el documento ingresa a Google con tu cuenta: @cicy.edu.mx |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
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| Source of classification or shelving scheme |
Clasificación local |
| Koha item type |
Documentos solicitados |
