The potential and challenge of microalgae as promising future food sources
Background With the increase of the global population, food production cannot keep pace
with the strong growth of demand, and the food crisis is not impossible. At the same time …
with the strong growth of demand, and the food crisis is not impossible. At the same time …
Microalgae as a sustainable protein source: Key issues related to their production, application, and the way forward
In recent years, microalgal protein (MP) has gained a lot of interest, and research on its
properties and applications is steadily increasing. However, the crude protein derived from …
properties and applications is steadily increasing. However, the crude protein derived from …
Impact of process parameters on the specific volume of wholemeal wheat bread made using sourdough-and baker's yeast-based leavening strategies
C Verdonck, Y De Bondt, I Pradal, A Bautil… - International Journal of …, 2023 - Elsevier
The final quality of wholemeal wheat bread is determined by the process parameter settings
and leavening strategy. We hypothesise that the used leavening strategy may influence the …
and leavening strategy. We hypothesise that the used leavening strategy may influence the …
[HTML][HTML] Development and optimization of high-protein and low-saturated fat bread formulations enriched with lupin and microalgae
Increased consumer awareness of healthier foods is driving the growth in the functional
bread market. In view of this potential, three bread formulations were developed using …
bread market. In view of this potential, three bread formulations were developed using …
Enhancing the bio-prospects of microalgal-derived bioactive compounds in food industry: a review
Microalgae are the autotrophic organisms that use light as a source of energy for producing
a variety of valuable bioactive compounds like proteins, polysaccharides, lipids, and …
a variety of valuable bioactive compounds like proteins, polysaccharides, lipids, and …
[HTML][HTML] Interaction of dough preparation method, green tea extract and baking temperature on the quality of rye bread and acrylamide content
S Onacik-Gür, A Szafrańska, M Roszko, S Stępniewska - LWT, 2022 - Elsevier
The aim of the study was to determine the impact of three factors: dough preparation method
(direct and indirect), green tea extract (GTE) addition (0.1% and 0.5% on flour basis) and …
(direct and indirect), green tea extract (GTE) addition (0.1% and 0.5% on flour basis) and …
Spirulina and its residual biomass as alternative sustainable ingredients: impact on the rheological and nutritional features of wheat bread manufacture
C Fratelli, MC Nunes, VV De Rosso… - Frontiers in Food …, 2023 - frontiersin.org
Introduction: Following consumers' demand for healthier alternatives, Spirulina biomass has
been included as a functional ingredient in different types of food as a sustainable …
been included as a functional ingredient in different types of food as a sustainable …
Development of Functional Gluten-Free Sourdough Bread with Pseudocereals and Enriched with Moringa oleifera
Celiac patients tend to have an unbalanced diet, because gluten-free products typically
contain a high amount of fats and carbohydrates and a low amount of proteins, minerals …
contain a high amount of fats and carbohydrates and a low amount of proteins, minerals …
Utilization of apricot kernel skins by ultrasonic treatment of the dough to produce a bread with better flavor and good shelf life
JL Yao, QA Zhang, MJ Liu - Lwt, 2021 - Elsevier
In order to efficiently utilize the agricultural by-products, apricot kernel skins (AKS) and
reduce the resource waste, the AKS was added to partially replace the wheat flour to …
reduce the resource waste, the AKS was added to partially replace the wheat flour to …
Acorn flour and sourdough: An innovative combination to improve gluten free bread characteristics
Nowadays, challenges in gluten free breads (GFB) are focused on improving the nutritional
and health benefits. Acorn flour is an underexploited sustainable ingredient, naturally gluten …
and health benefits. Acorn flour is an underexploited sustainable ingredient, naturally gluten …