Cargando…

Effects of Growth Medium Variation on the Nutri-Functional Properties of Microalgae Used for the Enrichment of Ricotta

RESEARCH BACKGROUND: Microalgae represent an emergent sustainable source of bioactive compounds such as antioxidants, vitamins, minerals and polyunsaturated fatty acids that can ameliorate the nutritional characteristics of foods. The biochemical composition of microalgae could be modulated by varyi...

Descripción completa

Detalles Bibliográficos
Autores principales:	Khemiri, Sheyma, Bouchech, Ines, Berrejeb, Nadia, Mejri, Mondher, Smaali, Issam, Khelifi, Nadia
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	University of Zagreb Faculty of Food Technology and Biotechnology 2022
Materias:	Original Scientific Papers
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8990991/ https://www.ncbi.nlm.nih.gov/pubmed/35440884 http://dx.doi.org/10.17113/ftb.60.01.22.7105

Ejemplares similares

Technological Feasibility of Couscous-Algae-Supplemented Formulae: Process Description, Nutritional Properties and In Vitro Digestibility
por: Khemiri, Sheyma, et al.
Publicado: (2021)

Antihypertensive Peptides from Ultrafiltration and Fermentation of the Ricotta Cheese Exhausted Whey: Design and Characterization of a Functional Ricotta Cheese
por: Pontonio, Erica, et al.
Publicado: (2021)

Investigation of the physicochemical, antioxidant, rheological, and sensory properties of ricotta cheese enriched with free and nano‐encapsulated broccoli sprout extract
por: Azarashkan, Zahra, et al.
Publicado: (2022)

Chemical Composition, Antioxidant and Antimicrobial Activities of Thymus capitata Essential Oil with Its Preservative Effect against Listeria monocytogenes Inoculated in Minced Beef Meat
por: El Abed, Nariman, et al.
Publicado: (2014)

A Multi-Omics Approach to Evaluate the Quality of Milk Whey Used in Ricotta Cheese Production
por: Sattin, Eleonora, et al.
Publicado: (2016)

Production of Farmstead Lactose-Free Pecorino di Osilo and Ricotta Cheeses from Sheep’s Milk
por: Pulinas, Luisa, et al.
Publicado: (2017)

Evaluation of photosynthetic efficacy and CO(2) removal of microalgae grown in an enriched bicarbonate medium
por: Abinandan, S., et al.
Publicado: (2016)

Microbiological and physicochemical properties of smoked ricotta cheese during refrigeration and temperature abuse storage
por: Scarano, Christian, et al.
Publicado: (2019)

The Effect of the Liposomal Encapsulated Saffron Extract on the Physicochemical Properties of a Functional Ricotta Cheese
por: Siyar, Zahra, et al.
Publicado: (2021)

Evaluation of some microbiological and chemical parameters of Campania buffalo ricotta cheese
por: Montone, Angela M.I., et al.
Publicado: (2017)

Comparison of methods to homogenize ricotta cheese samples for total solids determination
por: Mangione, G., et al.
Publicado: (2022)

Erratum to: Evaluation of photosynthetic efficacy and CO(2) removal of microalgae grown in an enriched bicarbonate medium
por: Abinandan, S., et al.
Publicado: (2016)

Sensory and Microbiological Evaluation of Traditional Ovine Ricotta Cheese in Modified Atmosphere Packaging
por: Mancuso, Isabella, et al.
Publicado: (2014)

Shelf Life Evaluation of Ricotta Fresca Sheep Cheese in Modified Atmosphere Packaging
por: Pala, Carlo, et al.
Publicado: (2016)

Retrospective study on the hygienic quality of fresh ricotta cheeses produced in Sicily, Italy
por: Scatassa, Maria Luisa, et al.
Publicado: (2018)

Evolution of the Microbiological Profile of Vacuum-Packed Ricotta Salata Cheese During Shelf-Life
por: Casti, Daniele, et al.
Publicado: (2016)

Novel Technologies for Preserving Ricotta Cheese: Effects of Ultraviolet and Near-Ultraviolet–Visible Light
por: Ricciardi, Emilio Francesco, et al.
Publicado: (2020)

Production of the Polyhydroxyalkanoate PHBV from Ricotta Cheese Exhausted Whey by Haloferax mediterranei Fermentation
por: Raho, Susanna, et al.
Publicado: (2020)

Enzymatic production of bioactive peptides from scotta, an exhausted by-product of ricotta cheese processing
por: Monari, Stefania, et al.
Publicado: (2019)

Nutri-Calc HD
por: Mayne, Susan Taylor
Publicado: (1990)

Effect of Various Binders on the Properties of Microalgae-Enriched Urea Granules
por: Mikolaitienė, Austėja, et al.
Publicado: (2022)

Ricotta cream: classification based on moisture and fat content considering general standards for cheeses and cream cheeses
por: Muniz de Souza, Mykaell Yan, et al.
Publicado: (2021)

Characterization and Authentication of “Ricotta” Whey Cheeses through GC-FID Analysis of Fatty Acid Profile and Chemometrics
por: Biancolillo, Alessandra, et al.
Publicado: (2022)

Evaluation of Psychometric Properties of NutriCHEQ in Iranian Toddlers
por: Tajalli, Saleheh, et al.
Publicado: (2022)

Nutritional Assessment of Ready-to-Eat Salads in German Supermarkets: Comparison of the nutriRECIPE-Index and the Nutri-Score
por: Schlarbaum, Laura, et al.
Publicado: (2022)

Evaluation of Chemical-Nutritional Characteristics of Whey and Ricotta Obtained by Ewes Fed Red Grape Pomace Dietary Supplementation
por: Bennato, Francesca, et al.
Publicado: (2022)

Co-culturing bacteria and microalgae in organic carbon containing medium
por: Han, Jichang, et al.
Publicado: (2016)

Co-Culturing Microalgae with Roseobacter Clade Bacteria as a Strategy for Vibrionaceae Control in Microalgae-Enriched Artemia
por: Pintado, José, et al.
Publicado: (2023)

Case Study on the Microbiological Quality, Chemical and Sensorial Profiles of Different Dairy Creams and Ricotta Cheese during Shelf-Life
por: Bellassi, Paolo, et al.
Publicado: (2021)

Safety of an ethanolic extract of the dried biomass of the microalga Phaeodactylum tricornutum as a novel food pursuant to Regulation (EU) 2015/2283
por: Turck, Dominique, et al.
Publicado: (2023)

Microalgae population dynamics in photobioreactors with secondary sewage effluent as culture medium
por: Marchello, Adriano E., et al.
Publicado: (2015)

The enrichment of the intra-cluster medium
por: Arnaud, Monique
Publicado: (1994)

Metabolic syndrome: Nutri-epigenetic cause or consequence?
por: Silva-Ochoa, Alfonso D., et al.
Publicado: (2023)

Enteric Methane Emissions of Dairy Cows Predicted from Fatty Acid Profiles of Milk, Cream, Cheese, Ricotta, Whey, and Scotta
por: Bittante, Giovanni, et al.
Publicado: (2019)

Effectiveness of essential oils against dual-species biofilm of Listeria monocytogenes and Pseudomonas fluorescens in a Ricotta-based model system
por: Maggio, Francesca, 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)

ALGAEFUN with MARACAS, microALGAE FUNctional enrichment tool for MicroAlgae RnA-seq and Chip-seq AnalysiS
por: Romero-Losada, Ana B., et al.
Publicado: (2022)

Performance Assessment of a Novel Pyramid Photobioreactor for Cultivation of Microalgae Using External and Internal Light Sources
por: Khoobkar, Zahra, et al.
Publicado: (2019)

Free Radical Scavenging Properties and Induction of Apoptotic Effects of Fa Fraction Obtained after Proteolysis of Bioactive Peptides from Microalgae Synechococcus sp. VDW
por: Suttisuwan, Rutairat, et al.
Publicado: (2019)

Macular pigment-enriched oil production from genome-edited microalgae
por: Song, Inhwa, et al.
Publicado: (2022)

Cannot write session to /tmp/vufind_sessions/sess_d98gt5r9545fjoj7vdr6bdm0d3