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Effect of Microalgae (Arthrospira platensis and Chlorella vulgaris) Addition on 3D Printed Cookies
ArticleAbstract: Rheological and textural characteristics of cookie doughs were measured to characterise the effect oPalabras claves:3D printed food, ARTHROSPIRA PLATENSIS, CHLORELLA VULGARIS, colour, Mechanical properties, rheologyAutores:Igual M., Martínez‐monzó J., P. García-Segovia, Reino-Moyón J., Uribe-Wandurraga Z.N.Fuentes:scopusEffect of microalgae addition on mineral content, colour and mechanical properties of breadsticks
ArticleAbstract: Microalgae has recently attracted considerable attention due to its potential as a high source of prPalabras claves:Autores:Igual M., Martínez‐monzó J., P. García-Segovia, Uribe-Wandurraga Z.N.Fuentes:scopusIn vitro bioaccessibility of minerals from microalgae-enriched cookies
ArticleAbstract: Microalgae have several biologically active constituents such as pigments, fatty acids, vitamins, anPalabras claves:Autores:Igual M., Martínez‐monzó J., P. García-Segovia, Uribe-Wandurraga Z.N.Fuentes:scopusInfluence of microalgae addition in formulation on colour, texture, and extrusion parameters of corn snacks
ArticleAbstract: Extrusion is a more and more popular technique for snack production using interesting raw ingbkp_redPalabras claves:Extruded products, microalgae, optical properties, Physical propertiesAutores:Igual M., Martínez‐monzó J., P. García-Segovia, Uribe-Wandurraga Z.N.Fuentes:scopusMicroalgae fortification of low-fat oil-in-water food emulsions: an evaluation of the physicochemical and rheological properties
ArticleAbstract: Reducing the fat content in emulsions can give additional nutritional health benefits. Hence, develoPalabras claves:ARTHROSPIRA PLATENSIS, CHLORELLA VULGARIS, Dunaliella salina, Mechanical properties, Oil-in-water emulsions, rheologyAutores:Martínez-Sánchez I., Martínez‐monzó J., P. García-Segovia, Savall C., Uribe-Wandurraga Z.N.Fuentes:scopusMicroalgae-enriched breadsticks: Analysis for vitamin C, carotenoids, and chlorophyll a
ArticleAbstract: Microalgae are a potential ingbkp_redient that can enhance the nutritional value of food. There arePalabras claves:breadstick, carotenoids, CHLORELLA VULGARIS, Chlorophyll, SPIRULINA PLATENSISAutores:Igual M., Martínez‐monzó J., P. García-Segovia, Uribe-Wandurraga Z.N.Fuentes:scopusPhysicochemical 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:scopusPrintability and Physicochemical Properties of Microalgae-Enriched 3D-Printed Snacks
ArticleAbstract: Microalgal biomass is a promising functional ingbkp_redient for innovative food products due to itsPalabras claves:3D food printing, Cereal-based snack, Chlorella, Printability, SPIRULINAAutores:Martínez‐monzó J., Noort M.W.J., P. García-Segovia, Schutyser M.A.I., Uribe-Wandurraga Z.N., Zhang L.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