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Effect of Microalgae (Arthrospira platensis and Chlorella vulgaris) Addition on 3D Printed Cookies

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Effect of Microalgae (Arthrospira platensis and Chlorella vulgaris) Addition on 3D Printed Cookies

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dc.contributor.author Uribe-Wandurraga, Zaida Natalia es_ES
dc.contributor.author Igual Ramo, Marta es_ES
dc.contributor.author Reino-Moyón, Javier es_ES
dc.contributor.author García-Segovia, Purificación es_ES
dc.contributor.author Martínez-Monzó, Javier es_ES
dc.date.accessioned 2022-07-27T18:05:20Z
dc.date.available 2022-07-27T18:05:20Z
dc.date.issued 2021-03 es_ES
dc.identifier.issn 1557-1858 es_ES
dc.identifier.uri http://hdl.handle.net/10251/184833
dc.description.abstract [EN] Rheological and textural characteristics of cookie doughs were measured to characterise the effect of two microalgae biomasses additions (Arthrospira platensis and Chlorella vulgaris) in 3D printed cookies. The rheological characteristics determined the addition of microalgae lead to a greater mechanical resistance and a predominance of the elastic component ahead of the viscous component, this behaviour was confirmed by the textural analysis that showed a greater force for the extrusion of microalgae enriched doughs. Besides, the influence of processing parameters, including filament diameter (26 and 27 mm) and layer height (1.3 and 1.5 mm), on the geometric accuracy of a 3D printed food structure made of cookie dough before and after baking process, was evaluated. The addition of microalgae biomass in dough, for 3D printed cookies, improves the printability in terms of dimensional properties, achieving 3D structures more stable and resistant to baking. es_ES
dc.language Inglés es_ES
dc.publisher Springer-Verlag es_ES
dc.relation.ispartof Food Biophysics es_ES
dc.rights Reserva de todos los derechos es_ES
dc.subject 3D printed food es_ES
dc.subject Arthrospira platensis es_ES
dc.subject Chlorella vulgaris es_ES
dc.subject Colour es_ES
dc.subject Rheology es_ES
dc.subject Mechanical properties es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.title Effect of Microalgae (Arthrospira platensis and Chlorella vulgaris) Addition on 3D Printed Cookies es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.1007/s11483-020-09642-y es_ES
dc.rights.accessRights Cerrado es_ES
dc.contributor.affiliation Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments es_ES
dc.description.bibliographicCitation Uribe-Wandurraga, ZN.; Igual Ramo, M.; Reino-Moyón, J.; García-Segovia, P.; Martínez-Monzó, J. (2021). Effect of Microalgae (Arthrospira platensis and Chlorella vulgaris) Addition on 3D Printed Cookies. Food Biophysics. 16(1):27-39. https://doi.org/10.1007/s11483-020-09642-y es_ES
dc.description.accrualMethod S es_ES
dc.relation.publisherversion https://doi.org/10.1007/s11483-020-09642-y es_ES
dc.description.upvformatpinicio 27 es_ES
dc.description.upvformatpfin 39 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 16 es_ES
dc.description.issue 1 es_ES
dc.relation.pasarela S\420886 es_ES
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