Now showing items 1-3 of 3
Effect of microalgal biomass incorporation into foods: Nutritional and sensorial attributes of the end products
(Algal Research, 2019-06-04)
Despite the high content of macro- and micro-nutrients found in microalgae, only a limited number of products containing microalgae have been launched into the market. Most of these products were marketed as dietary ...
Cultured microalgae and compounds derived thereof for food applications: Strain selection and cultivation, drying, and processing strategies
(Food Reviews International, 2019-08-19)
Currently, global demand for microalgae foods is growing and their functional potential is now evident in several books and scientific studies. One of the aims of the current paper was to review the most important food ...
Bioaccessibility, physicochemical, sensorial, and nutritional characteristics of bread containing broccoli co‐products
(Journal of Food Processing and Preservation, 2019-01-07)
The effects of the inclusion of industrial broccoli co‐products namely stalks and leaves into bread on physicochemical and nutritional properties were evaluated. Incorporation of powdered broccoli co‐products at a concentration ...