Manufacture of functional foods with algae. Part 1. General introduction on algae in foods. Freshwater algae are the most suitable.

摘要

Possibilities of use of algae in functional meat products are discussed with reference to the characteristics of marine algae, blue-green algae (cyanobacteria), and freshwater algae (Spirulina and Chlorella spp.). Advantages and disadvantages of the various types of algae are considered, together with their composition and possible hazards.