Nutritional Improvement of Fresh Cheese with Microalga Chlorella vulgaris: Impact on Composition, Structure and Sensory Acceptance

RESEARCH BACKGROUND: The production of foods fortified with bioactive ingredients has been recognized by food companies as a way to position their products in health food markets. The fortification of cheese represents a major challenge, due to the chemical and structural complexity of the cheese ma...

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Detalles Bibliográficos
Autores principales: Lousada Falcão, Rita, Pinheiro, Valentina, Ribeiro, Cátia, Sousa, Isabel, Raymundo, Anabela, Nunes, Maria Cristiana
Formato: Online Artículo Texto
Lenguaje:English
Publicado: University of Zagreb Faculty of Food Technology and Biotechnology 2023
Materias:
Original Scientific Papers
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10339734/
https://www.ncbi.nlm.nih.gov/pubmed/37457912
http://dx.doi.org/10.17113/ftb.61.02.23.7851

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10339734/
https://www.ncbi.nlm.nih.gov/pubmed/37457912
http://dx.doi.org/10.17113/ftb.61.02.23.7851

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