Browsing by Author "Acién-Fernández, Francisco Gabriel"
Now showing items 1-3 of 3
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Effect of microalgae incorporation on the physicochemical, nutritional, and sensorial properties of an innovative broccoli soup
Lafarga, Tomás; Acién-Fernández, Francisco Gabriel; Castellari, Massimo; Villaró, Silvia; Bobo, Gloria; Aguiló-Aguayo, Ingrid (LWT - Food Science and Technology, 2019-05-09) Postcollita; Qualitat i Tecnologia AlimentàriaThe aim of this paper was to develop broccoli soups enriched in Spirulina sp., Chlorella sp., or Tetraselmis sp., at concentrations ranging from 0.5 to 2.0% (w/v), and to assess the effect of microalgae ... -
Potential of the microalgae Nannochloropsis and Tetraselmis for being used as innovative ingredients in baked goods
Lafarga, Tomás; Mayre, Erika; Echeverria, Gemma; Viñas, Inmaculada; Villaró, Silvia; Acién-Fernández, Francisco Gabriel; Castellari, Massimo; Aguiló-Aguayo, Ingrid (LWT - Food Science and Technology, 2019-07-24) PostcollitaThe potential use of the microalgae species Tetraselmis and Nannochloropsis was investigated for the production of functional breads and crackers. Optimum flour substitution levels were 2.5% for baked ... -
Utilisation of the marine microalgae Nannochloropsis sp. and Tetraselmis sp. as innovative ingredients in the formulation of wheat tortillas
Hernández-López, Israel; Benavente Valdés, Juan Roberto; Castellari, Massimo; Aguiló-Aguayo, Ingrid; Morillas-España, Ainoa; Sánchez-Zurano, Ana; Acién-Fernández, Francisco Gabriel; Lafarga, Tomás (Algal Research, 2021-06-04) Postcollita; Funcionalitat i Seguretat AlimentàriaPowdered biomass of Nannochloropsis sp. and Tetraselmis sp. were used as innovative ingredients in wheat tortillas at flour substitution levels of 0.5–3.0%. Incorporation of microalgae into the tortilla ...