Cofrades, S.Serdaroglu, M.Jimenez-Colmenero, F.Dominguez, H2019-10-272019-10-272013978-0-85709-868-9; 978-0-85709-512-12042-80492042-8049https://doi.org/10.1533/9780857098689.4.609https://hdl.handle.net/11454/47905This chapter supplies relevant information about the opportunities offered by the use of whole algae in the development of healthier foods and beverages. It gives a brief account of the presence of various different nutrients and bioactive compounds in algae and the technological advantages of using them as natural ingredients in reformulation processes for healthy foods and beverages. It also reports the advantages of using whole algae, as compared to isolated compounds, in food and beverage production. Finally, it presents an in-depth description of the use of whole algae in different reformulated foods (meat, fish, dairy, bakery, pasta, etc., products) and beverages.en10.1533/9780857098689.4.609info:eu-repo/semantics/closedAccesswhole-algae-enriched productsmuscle-based foodsdairy productscereal-based foodsbeveragesArticle256609633WOS:000333900700020N/AN/A