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Microalgae as novel ingredients for the formulation of food products

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Microalgae as novel ingredients for the formulation of food products

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Uribe Wandurraga, ZN. (2020). Microalgae as novel ingredients for the formulation of food products [Tesis doctoral]. Universitat Politècnica de València. https://doi.org/10.4995/Thesis/10251/158743

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Title: Microalgae as novel ingredients for the formulation of food products
Author: Uribe Wandurraga, Zaida Natalia
Director(s): García Segovia, Purificación Martínez Monzó, Javier
UPV Unit: Universitat Politècnica de València. Instituto Universitario de Ingeniería de Alimentos para el Desarrollo - Institut Universitari d'Enginyeria d'Aliments per al Desenvolupament
Read date / Event date:
2020-12-03
Issued date:
Abstract:
[ES] Las microalgas son organismos unicelulares fotosintéticos microscópicos que se encuentran en gran variedad de ambientes y son muy eficientes en la transformación de energía solar en biomasa. Los estudios realizados ...[+]


[CAT] Les microalgues són organismes unicellulars fotosintètics microscòpics. Són molt eficients a l'hora de transformar l'energia solar en biomassa. Els estudis realitzats fins ara fan referència a possibles beneficis de ...[+]


[EN] Microalgae are microscopic unicellular and photosynthetic organisms that can be found in a wide variety of environments. These microorganisms are very efficient when transforming solar energy into biomass, due to their ...[+]
Subjects: Microalgae , Microalgas , Biomass , Biomasa , Spirulina , Arthrospira platensis , Chlorella vulgaris , Nannochloropsis gaditana , Dunaliella salina , Ingredientes , Ingredients , Breadsticks , Rosquilletas , Mayonesas , Emulsions , Extrudates , Cookies , Galletas , Snacks , Minerals , Minerales , Nutrición , In vitro , Bioaccesibilidad , Bioaccessibility , Color , Colour , Textura , Texture , Physicochemical properties , Propiedades Fisicoquímicas , Rheology , Reología , Impresión 3D , 3D Food Printing , Coaxial extrusion , Extrusión , Extrusion , Horneado , Baking , Baked goods , Productos Alimentarios , Food Products
Copyrigths: Reserva de todos los derechos
DOI: 10.4995/Thesis/10251/158743
Publisher:
Universitat Politècnica de València
Type: Tesis doctoral

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