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Macroalgae in the Food Industry – Opportunities and Challenges

Ana-Marija Cikoš ; Prehrambeno-tehnološki fakultet Osijek Sveučilišta J. J. Strossmayer u Osijeku
Rozelindra Čož-Rakovac ; Institut Ruđer Bošković
Drago Šubarić ; Prehrambeno-tehnološki fakultet Osijek Sveučilišta J. J. Strossmayer u Osijeku
Igor Jerković ; Kemijsko-tehnološki fakultet Sveučilišta u Splitu
Đurđica Ačkar ; Prehrambeno-tehnološki fakultet Osijek Sveučilišta J. J. Strossmayer u Osijeku
Stela Jokić ; Prehrambeno-tehnološki fakultet Osijek Sveučilišta J. J. Strossmayer u Osijeku

Puni tekst: engleski, pdf (293 KB) str. 14-19 preuzimanja: 90* citiraj
APA 6th Edition
Cikoš, A., Čož-Rakovac, R., Šubarić, D., Jerković, I., Ačkar, Đ. i Jokić, S. (2020). Macroalgae in the Food Industry – Opportunities and Challenges. Engineering Power, 15 (3), 14-19. Preuzeto s https://hrcak.srce.hr/244902
MLA 8th Edition
Cikoš, Ana-Marija, et al. "Macroalgae in the Food Industry – Opportunities and Challenges." Engineering Power, vol. 15, br. 3, 2020, str. 14-19. https://hrcak.srce.hr/244902. Citirano 08.03.2021.
Chicago 17th Edition
Cikoš, Ana-Marija, Rozelindra Čož-Rakovac, Drago Šubarić, Igor Jerković, Đurđica Ačkar i Stela Jokić. "Macroalgae in the Food Industry – Opportunities and Challenges." Engineering Power 15, br. 3 (2020): 14-19. https://hrcak.srce.hr/244902
Harvard
Cikoš, A., et al. (2020). 'Macroalgae in the Food Industry – Opportunities and Challenges', Engineering Power, 15(3), str. 14-19. Preuzeto s: https://hrcak.srce.hr/244902 (Datum pristupa: 08.03.2021.)
Vancouver
Cikoš A, Čož-Rakovac R, Šubarić D, Jerković I, Ačkar Đ, Jokić S. Macroalgae in the Food Industry – Opportunities and Challenges. Engineering Power [Internet]. 2020 [pristupljeno 08.03.2021.];15(3):14-19. Dostupno na: https://hrcak.srce.hr/244902
IEEE
A. Cikoš, R. Čož-Rakovac, D. Šubarić, I. Jerković, Đ. Ačkar i S. Jokić, "Macroalgae in the Food Industry – Opportunities and Challenges", Engineering Power, vol.15, br. 3, str. 14-19, 2020. [Online]. Dostupno na: https://hrcak.srce.hr/244902. [Citirano: 08.03.2021.]

Sažetak
The industry recognized macroalgae not only as a very important source of bioactive compounds but also as ‘super-foods’ due to their nutritional value. They can be used as raw food acting as an alternative source of vegetable proteins, fibres, vitamins and minerals but also they can be commercialized in many forms and incorporated in other food products. The aim of this review is to emphasize the importance of macroalgae application in the food industry. They are already used for different purposes, from food products to medicine. Among mentioned compounds, the special emphasis was given to macroalgal polysaccharides that are present in many products consumed on daily basis. Their importance in texture stability of the food products, as well as their functional properties are evaluated.

Ključne riječi
macroalgae, food industry, high added-value products, macroalgal polysaccharides

Hrčak ID: 244902

URI
https://hrcak.srce.hr/244902

Posjeta: 190 *