Mostrando 2 resultados de: 2
Filtros aplicados
Subtipo de publicación
Article(2)
Publisher
European Food Research and Technology(1)
International Journal of Gastronomy and Food Science(1)
Área temáticas
Tecnología alimentaria(2)
Área de conocimiento
Ciencia de los alimentos(2)
Año de Publicación
2021(2)
Origen
scopus(2)
Physicochemical and rheological characterisation of microalgae-enriched ketchups and their sensory acceptability
ArticleAbstract: Ketchup is one of the most popular tomato sauces in the restaurant and catering sector. Ketchup provPalabras claves:Acceptability, ARTHROSPIRA PLATENSIS, CHLORELLA VULGARIS, Dunaliella salina extract, Ketchup, microalgaeAutores:Igual M., Martínez‐monzó J., P. García-Segovia, Rufino R.G.d., Savall C., Uribe-Wandurraga Z.N.Fuentes:scopusSugar and no sugar added fruit microalgae-enriched jams: a study about their physicochemical, rheological, and textural properties
ArticleAbstract: Jams are preparations of fruits whose main preserving agent is sugar. Due to this, health concerns oPalabras claves:ARTHROSPIRA PLATENSIS, CHLORELLA VULGARIS, Dunaliella salina extract, Jams, microalgae, rheologyAutores:Bravo-Villar M., Igual M., Martínez‐monzó J., P. García-Segovia, Savall C., Uribe-Wandurraga Z.N.Fuentes:scopus