Mostrando 3 resultados de: 3
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Subtipo de publicación
Article(3)
Publisher
European Food Research and Technology(1)
International Journal of Gastronomy and Food Science(1)
Journal of Food Science and Technology(1)
Área temáticas
Tecnología alimentaria(3)
Año de Publicación
2021(3)
Origen
scopus(3)
Microalgae 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: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: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