Cargando…

Microalgae as Functional Ingredients in Savory Food Products: Application to Wheat Crackers

Crackers are widely consumed snack foods and there is an increasing trend in adding functional ingredients to their composition. In the present work, the dried biomasses of four microalgae strains—Arthrospira platensis F&M-C256, Chlorella vulgaris Allma, Tetraselmis suecica F&M-M33, and Phae...

Descripción completa

Detalles Bibliográficos
Autores principales:	Batista, Ana Paula, Niccolai, Alberto, Bursic, Ivana, Sousa, Isabel, Raymundo, Anabela, Rodolfi, Liliana, Biondi, Natascia, Tredici, Mario R.
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2019
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6963871/ https://www.ncbi.nlm.nih.gov/pubmed/31771197 http://dx.doi.org/10.3390/foods8120611

Ejemplares similares

Development of new microalgae-based sourdough “crostini”: functional effects of Arthrospira platensis (spirulina) addition
por: Niccolai, Alberto, et al.
Publicado: (2019)

Effect of Grape Pomace Flour in Savory Crackers: Technological, Nutritional and Sensory Properties
por: Marcos, Joana, et al.
Publicado: (2023)

Sarcocornia perennis: A Salt Substitute in Savory Snacks
por: Clavel-Coibrié, Elsa, et al.
Publicado: (2021)

Lactic Acid Fermentation of Arthrospira platensis (Spirulina) in a Vegetal Soybean Drink for Developing New Functional Lactose-Free Beverages
por: Niccolai, Alberto, et al.
Publicado: (2020)

Plant Biostimulants from Cyanobacteria: An Emerging Strategy to Improve Yields and Sustainability in Agriculture
por: Santini, Gaia, et al.
Publicado: (2021)

Development of Healthy Protein-Rich Crackers Using Tenebrio molitor Flour
por: Djouadi, Anna, et al.
Publicado: (2022)

Microbes: Food for the Future
por: Ciani, Matilde, et al.
Publicado: (2021)

Chlorella for protein and biofuels: from strain selection to outdoor cultivation in a Green Wall Panel photobioreactor
por: Guccione, Alessia, et al.
Publicado: (2014)

Tetraselmis suecica F&M‐M33 growth is influenced by its associated bacteria
por: Biondi, Natascia, et al.
Publicado: (2017)

Pea peels as a value-added food ingredient for snack crackers and dry soup
por: Mousa, Mona M. H., et al.
Publicado: (2021)

A Comparative In Vitro Evaluation of the Anti-Inflammatory Effects of a Tisochrysis lutea Extract and Fucoxanthin
por: Bigagli, Elisabetta, et al.
Publicado: (2021)

Development and Characterization of Crackers Substitution of Wheat Flour With Jellyfish
por: Maisont, Suchada, et al.
Publicado: (2021)

Yogurt and curd cheese as alternative ingredients to improve the gluten-free breadmaking
por: Graça, Carla, et al.
Publicado: (2022)

A comprehensive review of summer savory (Satureja hortensis L.): promising ingredient for production of functional foods
por: Ejaz, Afaf, et al.
Publicado: (2023)

Oil and eicosapentaenoic acid production by the diatom Phaeodactylum tricornutum cultivated outdoors in Green Wall Panel (GWP®) reactors
por: Rodolfi, Liliana, et al.
Publicado: (2017)

Yogurt as an Alternative Ingredient to Improve the Functional and Nutritional Properties of Gluten-Free Breads
por: Graça, Carla, et al.
Publicado: (2020)

Tisochrysis lutea F&M-M36 Mitigates Risk Factors of Metabolic Syndrome and Promotes Visceral Fat Browning through β3-Adrenergic Receptor/UCP1 Signaling
por: D’Ambrosio, Mario, et al.
Publicado: (2023)

Anthocyanin Content of Crackers and Bread Made with Purple and Blue Wheat Varieties
por: Francavilla, Alyssa, et al.
Publicado: (2022)

The new savory wild mushroom /
por: McKenny, Margaret
Publicado: (1994)

Tetraselmis chuii as a Sustainable and Healthy Ingredient to Produce Gluten-Free Bread: Impact on Structure, Colour and Bioactivity
por: Nunes, Maria Cristiana, et al.
Publicado: (2020)

Iron Speciation and Iron Binding Proteins in Arthrospira platensis Grown in Media Containing Different Iron Concentrations
por: Isani, Gloria, et al.
Publicado: (2022)

Clean Label “Rocha” Pear (Pyrus communis L.) Snack Containing Juice By-Products and Euglena gracilis Microalgae
por: Lomba-Viana, Xavier, et al.
Publicado: (2022)

Tisochrysis lutea as a Substrate for Lactic Acid Fermentation: Biochemical Composition, Digestibility, and Functional Properties
por: Pagnini, Caterina, et al.
Publicado: (2023)

Nutritional Improvement of Fresh Cheese with Microalga Chlorella vulgaris: Impact on Composition, Structure and Sensory Acceptance
por: Lousada Falcão, Rita, et al.
Publicado: (2023)

Clofibrate inhibits the umami-savory taste of glutamate
por: Kochem, Matthew, et al.
Publicado: (2017)

Modeling the Effect of the Oxidation Status of the Ingredient Oil on Stability and Shelf Life of Low-Moisture Bakery Products: The Case Study of Crackers
por: Manzocco, Lara, et al.
Publicado: (2020)

Improving the Nutritional, Structural, and Sensory Properties of Gluten-Free Bread with Different Species of Microalgae
por: Qazi, Muhammad Waqas, et al.
Publicado: (2022)

Development of High-Fibre and Low-FODMAP Crackers
por: Radoš, Kristina, et al.
Publicado: (2022)

Effect of Wheat Replacement by Pulse Flours on the Texture, Color, and Sensorial Characteristics of Crackers: Flash Profile Analysis
por: Koukoumaki, Danai Ioanna, et al.
Publicado: (2022)

Effects of Arthrospira platensis Extract on Physiology and Berry Traits in Vitis vinifera
por: Salvi, Linda, et al.
Publicado: (2020)

Innovative and Healthier Dairy Products through the Addition of Microalgae: A Review
por: Hernández, Héctor, et al.
Publicado: (2022)

It's almost crunch time for world's largest atom cracker
Publicado: (2008)

Immature Stages of the Neotropical Cracker Butterfly, Hamadryas epinome
por: Leite, Luis Anderson Ribeiro, et al.
Publicado: (2012)

Alumina-based Coating for Coke Reduction in Steam Crackers
por: A. Sarris, Stamatis, et al.
Publicado: (2020)

Tenebrio molitor as a Clean Label Ingredient to Produce Nutritionally Enriched Food Emulsions
por: Aybar, Maribel, et al.
Publicado: (2023)

Effects of summer savory (Satureja hortensis L.) and sweet corn (Zea mays L. saccharata) intercropping on crop production and essential oil profiles of summer savory
por: Naderi, Ruhollah, et al.
Publicado: (2023)

The Effect of Co-Fermentation with Lactobacillus plantarum HLJ29L2 and Yeast on Wheat Protein Characteristics in Sourdough and Crackers
por: Hu, Liping, et al.
Publicado: (2023)

Starch-Rich Microalgae as an Active Ingredient in Beer Brewing
por: Carnovale, Giorgia, et al.
Publicado: (2022)

Food Ingredients and Nutraceuticals from Microalgae: Main Product Classes and Biotechnological Production
por: Kratzer, Regina, et al.
Publicado: (2021)

Crackproof Your Software: Protect Your Software Against Crackers
por: Cerven, Pavol
Publicado: (2005)

Cannot write session to /tmp/vufind_sessions/sess_rmndqbqms67pr7vbhncjjtevon