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Marine biotechnology advances towards applications in new functional foods |
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| Authors: | Ana C. Freitas Dina Rodrigues Teresa A.P. Rocha-Santos Ana M.P. Gomes Armando C. Duarte |
| Affiliation: | 1. ISEIT/Viseu, Instituto Piaget, Estrada do Alto do Gaio, Galifonge, 3515-776 Lordosa, Viseu, Portugal;2. CESAM & Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal;3. CBQF/Escola Superior de Biotecnologia, Catholic University, Rua Dr. António Bernardino de Almeida, P-4200-072 Porto, Portugal |
| Abstract: | The marine ecosystem is still an untapped reservoir of biologically active compounds, which have considerable potential to supply food ingredients towards development of new functional foods. With the goal of increasing the availability and chemical diversity of functional marine ingredients, much research has been developed using biotechnological tools to discover and produce new compounds. |
| Keywords: | Marine Biotechnology Functional foods Ingredients |
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