Effect of Arthrospira platensis incorporation on nutritional and sensory attributes of white chocolate-Reference-Cited by-同舟云学术

Effect of Arthrospira platensis incorporation on nutritional and sensory attributes of white chocolate

Published:2022-06 Issue: Volume:28 Page:100544
ISSN:1878-450X
Container-title:International Journal of Gastronomy and Food Science
language:en
Short-container-title:International Journal of Gastronomy and Food Science

Author:

Özbal Buket^ORCID,Çelekli Abuzer^ORCID,Gün Didem^ORCID,Bozkurt Hüseyin^ORCID

Publisher

Elsevier BV

Subject

Cultural Studies,Food Science

Reference47 articles.

1. Effects of particle size distribution and composition on rheological properties of dark chocolate;Afoakwa;Eur. Food Res. Technol.,2008

2. Comparison of rheological models for determining dark chocolate viscosity;Afoakwa;Int. J. Food Sci. Technol.,2009

3. Applicatıon of Spirulina platensis on ıce cream and soft cheese with respect to their nutritional and sensory perspectives;Agustini;J. Teknol.,2016

4. Effect of the addition of Spirulina sp. biomass on the development and characterization of functional food;Almeida;Algal Res.,2021

5. Lipid composition of Brazilian chocolates and chocolate products with special emphasis on their fat origin and trans C18: 1 isomeric profile;Amorim;J. Agric. Food Chem.,2019

Cited by 15 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Comprehensive insights into microalgae proteins: Nutritional profiles and innovative applications as sustainable alternative proteins in health and food sciences;Food Hydrocolloids;2024-09

2. Unveiling the Potential of Spirulina Biomass—A Glimpse into the Future Circular Economy Using Green and Blue Ingredients;Biomass;2024-07-05

3. Effects of molecular structure and charge state on the foaming and emulsifying properties of Spirulina protein isolates;Food Research International;2024-07

4. Enhancing the Biological Effects of Bioactive Compounds from Microalgae through Advanced Processing Techniques: Pioneering Ingredients for Next-Generation Food Production;Foods;2024-06-08

5. Naturally Colored Ice Creams Enriched with C-Phycocyanin and Spirulina Residual Biomass: Development of a Fermented, Antioxidant, Tasty and Stable Food Product;Fermentation;2024-06-07