Novel foods with microalgal ingredients - Effect of gel setting conditions on the linear viscoelasticity of Spirulina and Haematococcus gels

Journal of Food Engineering

Volumn 110, Issue 2, 2012, Pages 182-189

  Batista, Ana Paula ^a,b   Nunes, Ma Cristiana ^a,c   Fradinho, Patrícia ^a   Gouveia, Luísa ^b   Sousa, Isabel ^c   Raymundo, Anabela ^a,c   Franco, José M ^d  

^a Quinta da Arreinela de Cima ^*  (Portugal)

^b LABORATÓRIO NACIONAL DE ENERGIA E GEOLOGIA   (Portugal)

^c INSTITUTO SUPERIOR DE AGRONOMIA   (Portugal)

^d UNIVERSITY OF HUELVA   (Spain)

Author keywords

Gel setting; Gels; Linear viscoelasticity; Microalgae; Thermal treatment

Indexed keywords

ALGAE; BIOACTIVITY; FOOD PRODUCTS; GELATION; HEAT TREATMENT; MICROORGANISMS; VISCOELASTICITY;

BIOLOGICALLY ACTIVE COMPOUNDS; HAEMATOCOCCUS PLUVIALIS; HEATING AND COOLING RATES; INCREASING TEMPERATURES; LINEAR VISCOELASTICITY; MICRO-ALGAE; OSCILLATORY MEASUREMENTS; TECHNOLOGICAL CONDITIONS;

GELS;

HAEMATOCOCCUS; HAEMATOCOCCUS PLUVIALIS; PISUM SATIVUM; SPIRULINA; SPIRULINA MAXIMA;

EID: 84865746620     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2011.05.044     Document Type: Conference Paper

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