标题
Powdered seaweeds as a valuable ingredient for functional breads
作者
关键词
-
出版物
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
Volume 247, Issue 10, Pages 2431-2443
出版商
Springer Science and Business Media LLC
发表日期
2021-06-30
DOI
10.1007/s00217-021-03804-z
参考文献
相关参考文献
注意:仅列出部分参考文献,下载原文获取全部文献信息。- Functional and sensorial properties of cookies enriched with SPIRULINA and DUNALIELLA biomass
- (2020) Oya Irmak Şahin JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
- Influence of kernel thermal pre-treatments on 5-n-alkylresorcinols, polyphenols and antioxidant activity of durum and einkorn wheat
- (2020) Roberto Ciccoritti et al. EUROPEAN FOOD RESEARCH AND TECHNOLOGY
- The Health Benefits of Dietary Fibre
- (2020) Thomas M. Barber et al. Nutrients
- Technological Properties and Consumer Acceptability of Bakery Products Enriched with Brewers’ Spent Grains
- (2020) Tiziana Amoriello et al. Foods
- Physicochemical and functional properties of proteins extracted from three microalgal species
- (2019) Yixuan Chen et al. FOOD HYDROCOLLOIDS
- Potential of the microalgae Nannochloropsis and Tetraselmis for being used as innovative ingredients in baked goods
- (2019) Tomás Lafarga et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Effect of Arthrospira platensis (spirulina) incorporation on the rheological and bioactive properties of gluten-free fresh pasta
- (2019) Patrícia Fradinho et al. Algal Research-Biomass Biofuels and Bioproducts
- Characterization of Spanish powdered seaweeds: Composition, antioxidant capacity and technological properties
- (2018) Isabel Fernández-Segovia et al. FOOD RESEARCH INTERNATIONAL
- Spirulina for snack enrichment: Nutritional, physical and sensory evaluations
- (2018) Bárbara Franco Lucas et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- A rapid and non-destructive method for quantifying biomolecules in Spirulina platensis via Fourier transform infrared – Attenuated total reflectance spectroscopy
- (2018) Butch G. Bataller et al. Algal Research-Biomass Biofuels and Bioproducts
- Carob by-products and seaweeds for the development of functional bread
- (2018) Daniel Rico et al. JOURNAL OF FOOD PROCESSING AND PRESERVATION
- Microalgae research worldwide
- (2018) Jose Antonio Garrido-Cardenas et al. Algal Research-Biomass Biofuels and Bioproducts
- Effect of brown seaweed powder on physical and textural properties of wheat bread
- (2017) S. Arufe et al. EUROPEAN FOOD RESEARCH AND TECHNOLOGY
- Effect of microalgae incorporation on physicochemical and textural properties in wheat bread formulation
- (2017) Purificación García-Segovia et al. FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL
- Sensory, Physico-Chemical and Water Sorption Properties of Corn Extrudates Enriched with Spirulina
- (2017) Małgorzata Tańska et al. PLANT FOODS FOR HUMAN NUTRITION
- Microalgae biomass as an alternative ingredient in cookies: Sensory, physical and chemical properties, antioxidant activity and in vitro digestibility
- (2017) Ana Paula Batista et al. Algal Research-Biomass Biofuels and Bioproducts
- Functional properties and health benefits of bioactive peptides derived from Spirulina: A review
- (2016) Claudia Anahite Ovando et al. FOOD REVIEWS INTERNATIONAL
- Algae as nutritional and functional food sources: revisiting our understanding
- (2016) Mark L. Wells et al. JOURNAL OF APPLIED PHYCOLOGY
- Bioproducts from Seaweeds: A Review with Special Focus on the Iberian Peninsula
- (2014) Susana Cardoso et al. CURRENT ORGANIC CHEMISTRY
- Effects of spirulina biomass on the technological and nutritional quality of bread wheat pasta
- (2014) Estefanía Rodríguez De Marco et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- The Okinawan Diet: Health Implications of a Low-Calorie, Nutrient-Dense, Antioxidant-Rich Dietary Pattern Low in Glycemic Load
- (2013) D. Craig Willcox et al. JOURNAL OF THE AMERICAN COLLEGE OF NUTRITION
- FTIR-ATR spectroscopy as a tool for polysaccharide identification in edible brown and red seaweeds
- (2011) Eva Gómez-Ordóñez et al. FOOD HYDROCOLLOIDS
- Bioactive compounds in seaweed: functional food applications and legislation
- (2011) Susan Løvstad Holdt et al. JOURNAL OF APPLIED PHYCOLOGY
- Novel foods with microalgal ingredients – Effect of gel setting conditions on the linear viscoelasticity of Spirulina and Haematococcus gels
- (2011) Ana Paula Batista et al. JOURNAL OF FOOD ENGINEERING
- Dietary fibre in foods: a review
- (2011) Devinder Dhingra et al. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
- Biological activities and health benefit effects of natural pigments derived from marine algae
- (2011) Ratih Pangestuti et al. Journal of Functional Foods
- Dietary fibre and physicochemical properties of several edible seaweeds from the northwestern Spanish coast
- (2010) Eva Gómez-Ordóñez et al. FOOD RESEARCH INTERNATIONAL
- Properties of Bread Dough with Added Fiber Polysaccharides and Phenolic Antioxidants: A Review
- (2010) Anusooya S. Sivam et al. JOURNAL OF FOOD SCIENCE
- Innovative Natural Functional Ingredients from Microalgae
- (2009) Merichel Plaza et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Effect of Nut Paste Enrichment on Wheat Dough Rheology and Bread Volume
- (2008) M. Gómez et al. FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL
- In the search of new functional food ingredients from algae
- (2007) M PLAZA et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
Find the ideal target journal for your manuscript
Explore over 38,000 international journals covering a vast array of academic fields.
SearchCreate your own webinar
Interested in hosting your own webinar? Check the schedule and propose your idea to the Peeref Content Team.
Create Now