Mostrando 5 resultados de: 5
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Article(5)
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Alimentación y bebidas(3)
Plantas conocidas por sus características y flores(2)
Tecnología alimentaria(2)
Tecnología de las bebidas(2)
Microorganismos, hongos y algas(1)
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scopus(5)
Consumer perception and acceptability of microalgae based breadstick
ArticleAbstract: The demand for sustainable and healthy food is increasing. Therefore, it is necessary to find new soPalabras claves:check all that apply questionnaire, consumers’ expectations, microalgae, Neophobia, perceptions and acceptance, realistic locationAutores:García-Alcaraz V., Martínez‐monzó J., P. García-Segovia, Tárrega A.Fuentes:scopusEffect of microalgae incorporation on physicochemical and textural properties in wheat bread formulation
ArticleAbstract: The objective of this study was to evaluate the effect of the incorporation of different microalgaePalabras claves:bread, COLOR, microalgae, textureAutores:Lara I.F., Martínez‐monzó J., P. García-Segovia, Pagán-Moreno M.J.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-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:scopusStability of vitamin C, carotenoids, phenols, and antioxidant capacity of pasteurised orange juice with resistant maltodextrin storage
ArticleAbstract: Resistant maltodextrin (RMD) was added at increasing concentrations (0%, 2.5%, 5% and 7.5%) before pPalabras claves:bioactive compounds, citrus juice, pasteurization, STORAGEAutores:Arilla E., Codoñer-Franch P., Igual M., Martínez‐monzó J., P. García-SegoviaFuentes:scopus