Technological bottlenecks for the use of microalgae in food

Author:

Maroneze Mariana Manzoni,Montenegro Herrera Carlos A.,Martinez Alfredo

Publisher

Elsevier

Reference64 articles.

1. The role of microalgae in the bioeconomy;Acién;New Biotechnol.,2021

2. Microalgae disruption techniques for product recovery: influence of cell wall composition;Alhattab;J. Appl. Phycol.,2019

3. Physicochemical, textural, antioxidant and sensory characteristics of microalgae-fortified canned fish burgers prepared from minced flesh of common barbel (Barbus barbus);Atitallah;Food Biosci.,2019

4. Effect of microalgae incorporation on quality characteristics and functional and antioxidant capacities of ready-to-eat fish burgers made from common carp (Cyprinus carpio);Atitallah;Appl. Sci.,2019

5. Microalgae biomass as an alternative ingredient in cookies: sensory, physical and chemical properties, antioxidant activity and in vitro digestibility;Batista;Algal Res.,2017

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