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Desarrollo de salsas con microalgas

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Desarrollo de salsas con microalgas

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dc.contributor.advisor García Segovia, Purificación es_ES
dc.contributor.advisor Martínez Monzó, Javier es_ES
dc.contributor.author Tormo Llopis, José Eduardo es_ES
dc.date.accessioned 2015-09-04T10:50:30Z
dc.date.available 2015-09-04T10:50:30Z
dc.date.created 2015-07-17
dc.date.issued 2015-09-04 es_ES
dc.identifier.uri http://hdl.handle.net/10251/54287
dc.description.abstract [EN] Sauces are one of the food consume products that have undergone further development in the last years regarding the type of formats and flavours available. This is a very competitive market that is always looking for new flavours and colours that make them attractive. In the other hand there is a preference to use natural ingredients that provide high value-added features to the product. Microalgae are one of those ingredients because of their content in polyunsaturated fatty acids, protein profile and colour. In this thesis "Development sauces microalgae" he has worked on the development of mayonnaise-type sauces with microalgae. In the first stage we proceeded to study physicochemical parameters of a commercial mayonnaise, in order to make mayonnaise as similar to that existing in the market. In the next steep we proceeded to the formulation, preparation and subsequent assessment of physicochemical and sensory characteristics of a mayonnaise with two varieties of microalgae Spirulina maxima and Tetraselmis chuii. It is made two formulations: one mayonnaise with Spirulina maxima and the other one with Tetraselmis chuii. Getting two mayonnaises with natural colours from microalgae, it depends on its rate in the formulation gives them different intensity of colour making green the mayonnaise with Tetraselmis and blue the mayonnaise with Spirulina, besides increasing the mayonnaise nutritional content and also giving a characteristic smell and taste of sea bigger in the Tetraselmis Chuii. Finally aspects related with marketing such as product prices were addressed. es_ES
dc.description.abstract [ES] El proyecto a desarrollar tiene por objetivo el desarrollo de nuevas salsas tipo mayonesa a partir de la utilización de microalgas (tetraselmis y espirulina) en su formulación. Se evaluarán las propiedades reológicas, funcionales y sensoriales de las mismas con el objetivo de la obtención de un producto que pueda ser comercializado. es_ES
dc.language Español es_ES
dc.rights Reconocimiento - No comercial - Sin obra derivada (by-nc-nd) es_ES
dc.subject Tetraselmis chuii es_ES
dc.subject Spirulina maxima es_ES
dc.subject Mayonnaise es_ES
dc.subject Microalgae es_ES
dc.subject Sauce es_ES
dc.subject Salsas es_ES
dc.subject Mayonesa es_ES
dc.subject Microalgas es_ES
dc.subject Textura es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.subject.other Grado en Ciencia y Tecnología de los alimentos-Grau en Ciència i Tecnologia dels aliments es_ES
dc.title Desarrollo de salsas con microalgas es_ES
dc.type Proyecto/Trabajo fin de carrera/grado es_ES
dc.rights.accessRights Abierto es_ES
dc.contributor.affiliation Universitat Politècnica de València. Escuela Técnica Superior de Ingeniería Agronómica y del Medio Natural - Escola Tècnica Superior d'Enginyeria Agronòmica i del Medi Natural es_ES
dc.contributor.affiliation Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments es_ES
dc.description.bibliographicCitation Tormo Llopis, JE. (2015). Desarrollo de salsas con microalgas. http://hdl.handle.net/10251/54287. es_ES
dc.description.accrualMethod TFGM es_ES
dc.relation.pasarela TFGM\30750 es_ES


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