Mostrando 2 resultados de: 2
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Subtipo de publicación
Article(2)
Área temáticas
Tecnología alimentaria(2)
Año de Publicación
2021(2)
Origen
scopus(2)
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: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