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Effect of microalgae incorporation on the physicochemical, nutritional, and sensorial properties of an innovative broccoli soup
dc.contributor.author | Lafarga, Tomás | |
dc.contributor.author | Acién-Fernández, Francisco Gabriel | |
dc.contributor.author | Castellari, Massimo | |
dc.contributor.author | Villaró, Silvia | |
dc.contributor.author | Bobo, Gloria | |
dc.contributor.author | Aguiló-Aguayo, Ingrid | |
dc.contributor.other | Indústries Alimentàries | ca |
dc.contributor.other | Producció Vegetal | ca |
dc.date.accessioned | 2019-12-10T15:11:47Z | |
dc.date.available | 2020-05-08T22:01:12Z | |
dc.date.issued | 2019-05-09 | |
dc.identifier.citation | Lafarga, Tomás, Francisco Gabriel Acién-Fernández, Massimo Castellari, Silvia Villaró, Gloria Bobo, and Ingrid Aguiló-Aguayo. 2019. "Effect Of Microalgae Incorporation On The Physicochemical, Nutritional, And Sensorial Properties Of An Innovative Broccoli Soup". LWT 111: 167-174. Elsevier BV. doi:10.1016/j.lwt.2019.05.037. | ca |
dc.identifier.issn | 0023-6438 | ca |
dc.identifier.uri | http://hdl.handle.net/20.500.12327/585 | |
dc.description.abstract | The 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 incorporation on their quality and acceptance. Incorporation of freeze-dried microalgae biomass into the broccoli soup resulted in lower L* values, especially after incorporation of Spirulina sp. and Chlorella sp. Microalgae incorporation also led to an increased content of polyphenols and to a higher antioxidant capacity. Microalgae-containing soups showed a higher amount of bioaccessible polyphenols, calculated after a simulated gastrointestinal digestion (ranging between 32.9 ± 1.1 and 45.6 ± 0.5 mg/100 mL). The acceptability index of soups formulated using lower microalgae concentrations was over 70% suggesting that the soups would be well accepted. Indeed, the purchase intention of the soups containing microalgae at 0.5% (w/v) ranged between 3.4 and 4.1 (assessed using a 5-point hedonic scale). | ca |
dc.format.extent | 28 | ca |
dc.language.iso | eng | ca |
dc.publisher | Elsevier | ca |
dc.relation.ispartof | LWT - Food Science and Technology | ca |
dc.rights | Attribution-NonCommercial-NoDerivatives 4.0 International | ca |
dc.rights.uri | http://creativecommons.org/licenses/by-nc-nd/4.0/ | * |
dc.title | Effect of microalgae incorporation on the physicochemical, nutritional, and sensorial properties of an innovative broccoli soup | ca |
dc.type | info:eu-repo/semantics/article | ca |
dc.description.version | info:eu-repo/semantics/acceptedVersion | ca |
dc.rights.accessLevel | info:eu-repo/semantics/openAccess | |
dc.relation.projectID | MINECO/Programa Estatal de promoción del talento y su empleabilidad en I+D+I/FJCI-2016-29541/ES/ / | ca |
dc.relation.projectID | MINECO/Programa Estatal de promoción del talento y su empleabilidad en I+D+I/RYC‐2016‐19949/ES/ / | ca |
dc.subject.udc | 663/664 | ca |
dc.identifier.doi | https://doi.org/10.1016/j.lwt.2019.05.037 | ca |
dc.contributor.group | Postcollita | ca |
dc.contributor.group | Qualitat i Tecnologia Alimentària | ca |
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