Chlorella vulgaris and Haematococcus pluvialis biomass as colouring and antioxidant in food emulsions

The use ofmicroalgal biomass, a natural ingredi- ent, to colour oil-in-water pea protein stabilised emulsions was studied. Various levels of incorporation of Chlorella vulgaris green, Chlorella vulgaris orange (after caroteno- genesis), andHaematococcus pluvialis (red, after caroteno- genesis) were...

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Bibliographic Details
Main Author: Sousa, Isabel (author)
Other Authors: Gouveia, Luísa (author), Raymundo, Anabela (author), Batista, Ana Paula (author), Empis, José (author)
Format: article
Language:eng
Published: 2010
Subjects:
microalgae
Chlorella vulgaris
Haematococcus pluvialis
emulsions
colouring
oxidation
Online Access:http://hdl.handle.net/10400.5/2420
Country:Portugal
Oai:oai:www.repository.utl.pt:10400.5/2420

Internet

http://hdl.handle.net/10400.5/2420

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