Design and Characterization of a Cheese Spread Incorporating Osmundea pinnatifida Extract

Marine algae have been emerging as natural sources of bioactive compounds, such as soluble dietary fibers and peptides, presenting special interest as ingredients for functional foods. This study developed a cheese spread incorporating red seaweed Osmundea pinnatifida extract and subsequently charac...

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Detalles Bibliográficos
Autores principales: Faustino, Margarida, Machado, Daniela, Rodrigues, Dina, Andrade, José Carlos, Freitas, Ana Cristina, Gomes, Ana Maria
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9914413/
https://www.ncbi.nlm.nih.gov/pubmed/36766140
http://dx.doi.org/10.3390/foods12030611

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9914413/
https://www.ncbi.nlm.nih.gov/pubmed/36766140
http://dx.doi.org/10.3390/foods12030611

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