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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Bibliographic Details
Main Author: Batista, Ana Paula (author)
Other Authors: Niccolai, Alberto (author), Bursic, Ivana (author), Sousa, Isabel (author), Raymundo, Anabela (author), Rodolfi, Liliana (author), Biondi, Natascia (author), Tredici, Mario R. (author)
Format: article
Language:eng
Published: 2019
Subjects:
crackers
microalgae
physical properties
antioxidants
phenolics
proteins
digestibility
sensory analysis
Online Access:http://hdl.handle.net/10400.5/18995
Country:Portugal
Oai:oai:www.repository.utl.pt:10400.5/18995

Internet

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

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