Algae as a Source of Natural Flavors in Innovative Foods-Reference-Cited by-同舟云学术

Algae as a Source of Natural Flavors in Innovative Foods

Published:2021-10-01 Issue:40 Volume:69 Page:11753-11772
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Francezon Nellie¹²,Tremblay Ariane¹,Mouget Jean-Luc³,Pasetto Pamela⁴,Beaulieu Lucie¹^ORCID

Affiliation:

1. Institut sur la Nutrition et les Aliments Fonctionnels (INAF), Département des Sciences des Aliments, Université Laval, 2425 Rue de l’Agriculture, Québec City, Québec G1V 0A6, Canada

2. Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE) 42 Rue Georges Morel, 49070 Beaucouzé, France

3. Mer-Molécules-Santé (MMS), FR CNRS 3473 IUML, Le Mans Université, Avenue Olivier Messiaen, 72085 Le Mans Cedex 9, France

4. Institut des Molécules et Matériaux du Mans (IMMM), UMR CNRS 6283, Le Mans Université, Avenue Olivier Messiaen, 72085 Le Mans Cedex 9, France

Funder

Institut sur la Nutrition et les Aliments Fonctionnels

RFI Food For Tomorrow - Cap Aliment

European Union's Horizon 2020 research and innovation program

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.1c04409

Reference193 articles.

1. Microalgae, old sustainable food and fashion nutraceuticals

2. Seaweeds: A traditional ingredients for new gastronomic sensation

3. Food and Agriculture Organization of the United Nations (FAO). The State of World Fisheries and Aquaculture 2020. Sustainability in Action; FAO: Rome, Italy, 2020.

4. Expiration: The moment we experience retronasal olfaction in flavor

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