Blue-green algae (Arthrospira platensis) as an ingredient in pasta: Free radical scavenging activity, sensory and cooking characteristics evaluation

International Journal of Food Sciences and Nutrition

Volumn 62, Issue 8, 2011, Pages 811-813

  Zouari, Nacim ^a,b   Abid, Mouna ^a   Fakhfakh, Nahed ^a   Ayadi, M A ^a   Zorgui, Lazhar ^b,c   Ayadi, Moez ^d   Attia, Hamadi ^a  

^a UNIVERSITY OF SFAX   (Tunisia)

^b Institut Supérieur de Biologie Appliquée de Medenine   (Tunisia)

^c UNIVERSITY OF GAFSA   (Tunisia)

^d University of Jendouba   (Tunisia)

Author keywords

antioxidant; Arthrospira platensis; colour; cooking quality; pasta

Indexed keywords

1,1 DIPHENYL 2 PICRYLHYDRAZYL; 2,2-DIPHENYL-1-PICRYLHYDRAZYL; ANTIOXIDANT; BIPHENYL DERIVATIVE; PICRIC ACID;

ARTICLE; COLOR; COOKING; CYANOBACTERIUM; DIET; DIET SUPPLEMENTATION; FLOUR; FOOD ANALYSIS; FOOD HANDLING; HUMAN; METABOLISM; MICROALGA; WHEAT;

ANTIOXIDANTS; BIPHENYL COMPOUNDS; COLOR; COOKING; CYANOBACTERIA; DIET; DIETARY SUPPLEMENTS; FLOUR; FOOD ANALYSIS; FOOD TECHNOLOGY; FOOD, FORTIFIED; HUMANS; MICROALGAE; PICRATES; TRITICUM;

EID: 82955168303     PISSN: 09637486     EISSN: 14653478     Source Type: Journal    
DOI: 10.3109/09637486.2011.582461     Document Type: Article

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