Effect of Arthrospira platensis (spirulina) incorporation on the rheological and bioactive properties of gluten-free fresh pasta

Gluten-free foods are generally nutritionally deficient and are the source of serious technological constraints. This work aimed to evaluate the technological performance of addition of two spirulina biomasses: Arthrospira platensis F&M-C256 and Ox Nature (resulting from different drying procedu...

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Bibliographic Details
Main Author: Fradinho, Patrícia (author)
Other Authors: Niccolai, Alberto (author), Soares, Rita (author), Rodolfi, Liliana (author), Biondi, Natascia (author), Tredici, Mario R. (author), Sousa, Isabel (author), Raymundo, Anabela (author)
Format: article
Language:eng
Published: 2020
Subjects:
spirulina
Psyllium
digestibility
antioxidants
functional foods
rheology
Online Access:http://hdl.handle.net/10400.5/19228
Country:Portugal
Oai:oai:www.repository.utl.pt:10400.5/19228

Internet

http://hdl.handle.net/10400.5/19228

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