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Listar por palabra clave "Chlorella vulgaris"

Mostrando ítems 1-6 de 6

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

Uribe-Wandurraga, Zaida Natalia; Igual Ramo, Marta; Reino-Moyón, Javier; García-Segovia, Purificación; Martínez-Monzó, Javier (Springer-Verlag, 2021-03)

[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 ...
Effect of microalgae addition on mineral content, colour and mechanical properties of breadsticks

Uribe-Wandurraga, Zaida Natalia; Igual Ramo, Marta; García-Segovia, Purificación; Martínez Monzó, Javier (The Royal Society of Chemistry, 2019-08-01)

[EN] Microalgae has recently attracted considerable attention due to its potential as a high source of proteins, lipids, vitamins, minerals and phytochemicals. Hence, it can be a useful ingredient intended to increase the ...
Microalgae as novel ingredients for the formulation of food products

Uribe Wandurraga, Zaida Natalia (Universitat Politècnica de València, 2021-01-10)

[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 ...
Microalgae-enriched breadsticks: Analysis for vitamin C, carotenoids, and chlorophyll a

Igual Ramo, Marta; Uribe-Wandurraga, Zaida Natalia; García-Segovia, Purificación; Martínez-Monzó, Javier (SAGE Publications, 2022-01-31)

[EN] Microalgae are a potential ingredient that can enhance the nutritional value of food. There are already various products made from microalgae such as pasta, cookies, breadstick, crackers, and extrudates. Moreover, ...
Physicochemical and rheological characterisation of microalgae-enriched ketchups and their sensory acceptability

Uribe-Wandurraga, Zaida Natalia; Igual Ramo, Marta; Guallar-de Rufino, Rafael; Savall, Carmen; García-Segovia, Purificación; Martínez-Monzó, Javier (Elsevier, 2021-12)

[EN] Ketchup is one of the most popular tomato sauces in the restaurant and catering sector. Ketchup provides accents of colour and flavouring, as well as a smell and texture that is familiar and comforting. When compared ...
Sugar and no sugar added fruit microalgae-enriched jams: a study about their physicochemical, rheological, and textural properties

Uribe-Wandurraga, Zaida Natalia; Bravo Villar, María Pilar; Igual Ramo, Marta; Savall, Carmen; García-Segovia, Purificación; Martínez-Monzó, Javier (Springer-Verlag, 2021-10)

[EN] Jams are preparations of fruits whose main preserving agent is sugar. Due to this, health concerns of consumers have resulted in a sugar reduction, and its replacement using alternative sweeteners and introducing new ...