Arthrospira platensis is a microalgae generally known as a source of bioactive compounds
and protein. The aim of this study is to evaluate the nutritional value, sensory characteristics …

Currently, processed fruits (sour fruit and fruit paste) are consumed as one of the most
popular goodies in the some countries, and the position of this product in the food basket of …

This study analyzed the physicochemical and flowability properties of Spirulina platensis
biomass powder, obtained through the fluidized bed agglomeration process, with a focus on …

Cake is very popular bakery product, generally high calories due to high fat content. The
objective of this study was to evaluate the physicochemical properties, and consumer …

Introduction: Spirulina platensis belongs to the Division of Cyanobacteria and the family of
Oscillatoriaceae. It is autotroph and photo-synthesizer and can be reproduced through …

This study aimed to reuse the residue of oil extraction from araticum seeds (AS)(press-cake)
applied in mini-cake formulation, partially replacing wheat flour. AS and formulations with …

Accepted: 27 June 2023 ABSTRACT: Currently, processed fruits are consumed as one of
the most popular goodies in the country and the position of this product in the food basket of …

The high-calorie ingredients used in the production of cakes has made older age group to
desist from eating cakes because of the detrimental effects in the human body. A substitution …

Background: This study aimed to reduce the sugar amount used in Luz production and
promote its nutritional value by stevioside and Spirulina platensis. Methods: In this study, the …

روش‌ها: در این مطالعه، تأثیر سطوح جایگزینی شکر با استویوزید-ایزومالت (100-صفر درصد)،
سطوح جایگزینی مغز بادام با ریزجلبک اسپیرولینا پلاتنسیس (100-صفر درصد) و دمای پخت …‎