Functional properties of the biomass of three microalgal species

Journal of Food Engineering

Volumn 65, Issue 4, 2004, Pages 511-517

  Guil Guerrero, J L ^a   Navarro Juarez R ^a   Lopez Martinez J C ^a   Campra Madrid, P ^a   Rebolloso Fuentes, M M ^a  

^a UNIVERSITY OF ALMERÍA   (Spain)

Author keywords

Emulsification capacity; Functional properties; Nannochloropsis spp.; Nitrogen solubility; Oil absorption capacity; Phaeodactylum tricornutum; Porphyridium cruentum; Sensory evaluation; Soybean flour; Viscosity; Water absorption capacity

Indexed keywords

ABSORPTION; ALGAE; BIODIVERSITY; BIOMASS; CARBOHYDRATES; NITROGEN; NUTRITION; PROTEINS; VISCOSITY;

FUNCTIONAL PROPERTIES; OIL ABSORPTION CAPACITY; SENSORY EVALUATION; SOYBEAN FLOUR;

FOOD PRESERVATION;

GLYCINE MAX; NANNOCHLOROPSIS; PHAEODACTYLUM TRICORNUTUM; PORPHYRIDIUM CRUENTUM;

EID: 2942642021     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2004.02.014     Document Type: Article

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