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Food Science and Technology International(1)
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In 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: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:scopus