Brown algae and their multiple applications as functional ingredient in food production
BL Tagliapietra, MTPS Clerici - Food Research International, 2023 - Elsevier
Brown algae are considered one of the resources that can contribute to transforming our
global food system by promoting healthier diets and reducing environmental impact. In this …
global food system by promoting healthier diets and reducing environmental impact. In this …
Blending seaweed into bakery products
AS Turuk, K Banerjee - Journal of Applied Phycology, 2023 - Springer
This study addressed the use of 2 g of Ulva lactuca and Gracilaria corticata in the
preparation of bakery products (bread, cake, and cookies). The nutraceutical aspects of …
preparation of bakery products (bread, cake, and cookies). The nutraceutical aspects of …
[HTML][HTML] Bioaccessibility, digestibility and nutritional properties of algae and Cyanophyceae as basis of their potential as functional food ingredients
R Peñalver, JM Lorenzo, G Nieto - Applied Food Research, 2024 - Elsevier
Algae has been used as food for many years in Asian countries. However, as a result of
globalization, migratory movements and new dietary trends, algae consumption is …
globalization, migratory movements and new dietary trends, algae consumption is …
[PDF][PDF] NUTRITIONAL AND TECHNO-FUNCTIONAL PROPERTIES OF THE BRAZILIAN SEAWEED Sargassum sp.
BL Tagliapietra¹, R Salvador-Reyes… - BRUNA LAGO …, 2024 - repositorio.unicamp.br
With the increasing need to promote healthy and sustainable diets, seaweeds emerge as an
environmentally friendly food source, offering a promising alternative for food production …
environmentally friendly food source, offering a promising alternative for food production …
Efecto de la radiación UV y nitrato en la fotosíntesis y producción de compuestos bioactivos en el alga exótica invasora Rugulopteryx okamurae (Ochrophyta)= Effect …
Y Carvajal Marmoucha - 2021 - dspace.unia.es
Trabajo Fin de Máster en Biotecnología Avanzada. Tutores: Dr. D. Félix Diego López
Figueroa; Dra. Dª. Nathalie Korbee Peinado. Rugulopteryx okamurae (Ochrophyta) es un …
Figueroa; Dra. Dª. Nathalie Korbee Peinado. Rugulopteryx okamurae (Ochrophyta) es un …
Impact of ethanol treatment on the technological characteristics, nutritional composition, and bioactivity of gluten-free breads produced with different microalgae
IG da Sousa - 2021 - search.proquest.com
Consumption of gluten-free products has increased considerably in recent years. However,
the substitution of gluten has been a challenge (Wang et al., 2017). On the other hand …
the substitution of gluten has been a challenge (Wang et al., 2017). On the other hand …