A5067841175- Algal biology and biofuel production
- Proteins in Food Systems
- Botanical Research and Applications
- Selenium in Biological Systems
- 3D Printing in Biomedical Research
- Aquaculture Nutrition and Growth
- Magnetic and Electromagnetic Effects
- Additive Manufacturing and 3D Printing Technologies
- Meat and Animal Product Quality
- Moringa oleifera research and applications
- Edible Oils Quality and Analysis
- Seaweed-derived Bioactive Compounds
- Antioxidant Activity and Oxidative Stress
Universitat Politècnica de València
2019-2024
Microalgae has recently attracted considerable attention due to its potential as a high source of proteins, lipids, vitamins, minerals and phytochemicals. Hence, it can be useful ingredient intended increase the nutritional technological value food products. The aim present study was evaluate effect addition microalgae biomass (Chlorella vulgaris Arthrospira platensis) on mineral content, colour mechanical properties breadsticks, colour, texture rheology doughs. were shown affect in doughs...
Microalgae can be used as an ingredient to enrich cookies with minerals. Cookies enriched microalgae presented a higher content in minerals compared control samples.
Extrusion is a more and popular technique for snack production using interesting raw ingredients, to produce snacks improving their nutritional value. The aim of this study was obtain corn extrudates enriched with different concentration levels Arthrospira platensis, Chlorella vulgaris, Nannochloropsis gaditana biomass compare expansion parameters physicochemical properties control extrudates. Expansion, physicochemical, compositional were analysed. Microalgae addition formulations gave...
Microalgae are a potential ingredient that can enhance the nutritional value of food. There already various products made from microalgae such as pasta, cookies, breadstick, crackers, and extrudates. Moreover, these have typical green colour, provided pigments. This study aimed to evaluate effect addition Chlorella vulgaris Arthrospira platensis biomass on vitamin C, total carotenoids, chlorophyll levels in breadsticks its doughs. breadstick formulations is viable alternative, because they...
A growing market for seaweed products has emerged in the last 20 years, with microalgae and their extracts representing a source of high-value chemicals. In this study, antioxidative anti-inflammatory activities lipid fraction extract from Chlorella vulgaris (Chlorella) Arthrospira platensis (Spirulina) on Normal Human Dermal Fibroblasts (NHDF cells) were evaluated. Treatments Spirulina NHDF cells at 0.1, 0.5, 1% significantly protect UVA-induced damage by decreasing oxidative stress form...
Abstract Jams are preparations of fruits whose main preserving agent is sugar. Due to this, health concerns consumers have resulted in a sugar reduction, and its replacement using alternative sweeteners introducing new ingredients enhancing nutritional properties. In this study, four types jams (plum, strawberry, apple, peach), with or without sugar, were prepared two microalgae biomass, Arthrospira platensis (Spirulina) Chlorella vulgaris , Dunaliella salina extract as at different mix...