<i>Spirulina</i> and açai as innovative ingredients in the development of gummy candies-Reference-Cited by-同舟云学术

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Spirulina and açai as innovative ingredients in the development of gummy candies

Published:2022-10-21 Issue:12 Volume:46 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Food Processing Preservation

Author:

Paternina Laura Patricia Rivera¹,Moraes Luiza¹,Santos Thaisa Duarte¹,de Morais Michele Greque²,Costa Jorge Alberto Vieira¹

Affiliation:

1. Laboratory of Biochemical Engineering, College of Chemistry and Food Engineering Federal University of Rio Grande Rio Grande Brazil

2. Laboratory of Microbiology and Biochemistry, College of Chemistry and Food Engineering Federal University of Rio Grande Rio Grande Brazil

Funder

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Organization of American States

Publisher

Hindawi Limited

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.17261

Reference41 articles.

1. Development and sensory evaluation of products containing the Brazilian Savannah fruits araticum (Annona crassiflora Mart.) and cagaita (Eugenia dysenterica Mart.)

2. Microalgae biomass as an alternative ingredient in cookies: Sensory, physical and chemical properties, antioxidant activity and in vitro digestibility

3. Carbohydrate Analysis

4. Confectionery Gels: A Review on Formulation, Rheological and Structural Aspects

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1. Physicochemical and textural properties of gummy candies prepared with fruit vinegar;Applied Food Research;2024-12

2. Vegan gummy candies with low calorie based on celery (Apium graveolens) puree and boswellia gum (Boswellia thurifera);Food Science & Nutrition;2024-05-22

3. Research trends and current requirements and challenges in the industrial production of spirulina as a food source;Trends in Food Science & Technology;2024-01

4. Current Innovations in the Development of Functional Gummy Candies;Foods;2023-12-25

5. Enhancing energy bars with microalgae: A study on nutritional, physicochemical and sensory properties;Journal of Functional Foods;2023-10

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