Application of Spirulina as an innovative ingredient in pasta and bakery products
Spirulina (SP) is the commercial name of Arthrospira algae species, especially A. maxima
and A. platensis. This microalga has a unique composition of macro/micronutrients and is …
and A. platensis. This microalga has a unique composition of macro/micronutrients and is …
Arthrospira platensis as future food: a review on functional ingredients, bioactivities and application in the food industry
M Chang, K Liu - International Journal of Food Science & …, 2024 - Wiley Online Library
Summary The coronavirus disease 2019 (COVID‐2019) pandemic and other factors have
significantly increased the number of people suffering from food shortages worldwide in …
significantly increased the number of people suffering from food shortages worldwide in …
Enzyme applications in baking: From dough development to shelf-life extension
MAH Chowdhury, F Sarkar, CSA Reem… - International Journal of …, 2024 - Elsevier
Enzymes play a vital role in baking, providing significant benefits from dough development
to extending shelf life, which enhances product quality and consistency. Acting as biological …
to extending shelf life, which enhances product quality and consistency. Acting as biological …
Optimización del porcentaje de adición de harina de quinua (Chenopodium quinoa Willd.) Negra Collana y Spirulina (Arthrospira platensis) en la elaboración de …
F Huayta Quispe - 2023 - repositorio.unaj.edu.pe
La industria panificadora tiene gran demanda y aceptación por la población rural y urbana.
Pero estas carecen de innovación y valor agregado. La harina de quinua INIA–420 Negra …
Pero estas carecen de innovación y valor agregado. La harina de quinua INIA–420 Negra …
Nutritional Biofortification of Crops by Microbes
K Kumari, A Patra, KP Sahu, R Dilawari… - … Agriculture Reviews 60 …, 2023 - Springer
Malnutrition is a major challenge for food security. In malnutrition, an individual does not get
enough nutrients from food intake and thus is unable to perform normal functions efficiently …
enough nutrients from food intake and thus is unable to perform normal functions efficiently …
[PDF][PDF] Organic sourdough mini baguette fortified with Jerusalem artichoke flour, for diabetics.
L CATANĂ, M CATANĂ… - … Papers. Series B …, 2022 - horticulturejournal.usamv.ro
Fermentation of the dough with sourdough cause the improvement of the sensory and
nutritional qualities of bakery products. Also, sourdough bakery products (in a longer …
nutritional qualities of bakery products. Also, sourdough bakery products (in a longer …
Spirulina platensis protein ekstraktları ile zenginleştirilmiş buğday unundan üretilen hamur ve ekmeğin reolojik ve bazı biyoaktif özelliklerinin araştırılması
M Yılmaz - 2021 - acikerisim.aksaray.edu.tr
Spirulina platensis, simbiyotik, çok hücreli ve ipliksi yapıda mavi-yeşil bir mikroalgdir. Bu tez
çalışması kapsamında, Spirulina platensis tozu (SP) ve Spirulina platensis' den ultrases …
çalışması kapsamında, Spirulina platensis tozu (SP) ve Spirulina platensis' den ultrases …
[PDF][PDF] SPIRULINA: A MIRACLE FOOD FOR LIFE ON EARTH
N Zahra, A Saeed, MK Saeed, QA Syed, SHI Abidi - jnasp.kinnaird.edu.pk
SPIRULINA: A MIRACLE FOOD FOR LIFE ON EARTH Abstract Page 1 Zahra et al., Journal
of Natural and Applied Sciences Pakistan, Vol 5 (1), 2023 pp1259-1269 1259 Contents list …
of Natural and Applied Sciences Pakistan, Vol 5 (1), 2023 pp1259-1269 1259 Contents list …