Microalgae biomass as an alternative ingredient in cookies: sensory, physical and chemical properties, antioxidant activity and in vitro digestibility

Microalgae can be regarded as an alternative and promising food ingredient due to their nutritional composition, richness in bioactive compounds, and because they are considered a sustainable protein source for the future. The aim of this work was to evaluate microalgae (Arthrospira platensis F &...

Full description

Bibliographic Details
Main Author: Batista, Ana Paula (author)
Other Authors: Niccolai, Alberto (author), Fradinho, Patrícia (author), Fragoso, Solange (author), Bursic, Ivana (author), Rodolfi, Liliana (author), Biondi, Natascia (author), Tredici, Mario R. (author), Sousa, Isabel (author), Raymundo, Anabela (author)
Format: article
Language:eng
Published: 2018
Subjects:
microalgae
novel foods
digestibility
antioxidants
phenolics
Online Access:http://hdl.handle.net/10400.5/16391
Country:Portugal
Oai:oai:www.repository.utl.pt:10400.5/16391

Internet

http://hdl.handle.net/10400.5/16391

Similar Items