Microalgae as functional ingredients in savory food products: application to wheat crackers

Crackers are widely consumed snack foods and there is an increasing trend in adding functional ingredients to their composition. In the present work, the dried biomasses of four microalgae strains—Arthrospira platensis F&M-C256, Chlorella vulgaris Allma, Tetraselmis suecica F&M-M33, and Phae...

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Detalhes bibliográficos
Autor principal: Batista, Ana Paula (author)
Outros Autores: Niccolai, Alberto (author), Bursic, Ivana (author), Sousa, Isabel (author), Raymundo, Anabela (author), Rodolfi, Liliana (author), Biondi, Natascia (author), Tredici, Mario R. (author)
Formato: article
Idioma:eng
Publicado em: 2019
Assuntos:
crackers
microalgae
physical properties
antioxidants
phenolics
proteins
digestibility
sensory analysis
Texto completo:http://hdl.handle.net/10400.5/18995
País:Portugal
Oai:oai:www.repository.utl.pt:10400.5/18995

Texto Completo

http://hdl.handle.net/10400.5/18995

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