Browsing PUBLICACIONS CIENTÍFIQUES by Author "fanari, fabio"

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    • Enhancing energy bars with microalgae: A study on nutritional, physicochemical and sensory properties 

      Fanari, Fabio; Comaposada, Josep; Boukid, Fatma; Climent, Elia; Claret Coma, Anna; Guerrero, Luis; Castellari, Massimo (Journal of Functional Foods, 2023-09-07) Funcionalitat i Seguretat Alimentària; Qualitat i Tecnologia Alimentària
      Energy bars are popular meal supplements due to their convenience and high nutritional content. Microalgae, such as Spirulina and Chlorella Vulgaris, are appealing food ingredients containing high-quality ...

    • Innovative vs classical methods for drying heterotrophic Chlorella vulgaris: Impact on protein quality and sensory properties 

      Van De Walle, Simon; Gifuni, Imma; Coleman, Bert; Baune, Marie-Christin; Rodrigues, Alexandre; Cardoso, Helena; Fanari, Fabio; Muylaert, Koenraad; Van Royen, Geert (Food Research International, 2024-02-18) Funcionalitat i Seguretat Alimentària
      Drying is a necessary step in the microalgae production chain to reduce microbial load and oxidative degradation of the end product. Depending on the differences in applied temperature and treatment ...