An assessment of the techno-functional and sensory properties of yoghurt fortified with a lipid extract from the microalga Pavlova lutheri

Innovative Food Science and Emerging Technologies

Volumn 37, Issue , 2016, Pages 237-246

  Robertson, Ruairi C ^a,b,c   Gracia Mateo, Maria Rosa ^b   O'Grady, Michael N ^a   Guihéneuf, Freddy ^d   Stengel, Dagmar B ^d   Ross, R Paul ^a   Fitzgerald, Gerald F ^a,c   Kerry, Joseph P ^a   Stanton, Catherine ^b,c  

^a UNIVERSITY COLLEGE CORK   (Ireland)

^b TEAGASC FOOD RESEARCH CENTRE   (Ireland)

^c UNIVERSITY COLLEGE CORK   (Ireland)

^d NATIONAL UNIVERSITY OF IRELAND   (Ireland)

Author keywords

Microalgae; Omega 3 PUFA; Yoghurt

Indexed keywords

ALGAE; AUTOMOBILE MANUFACTURE; CRASHWORTHINESS; DIGITAL STORAGE; DISEASES; FATTY ACIDS; FISH; MARINE POLLUTION; MEATS; MICROORGANISMS; NUTRITION; OILS AND FATS; POLYUNSATURATED FATTY ACIDS; SENSORY PERCEPTION;

ANTI-INFLAMMATORY ACTIVITY; FUNCTIONAL PROPERTIES; MICRO-ALGAE; NUTRITIONAL SUPPLEMENTS; OMEGA-3; OMEGA-3 POLYUNSATURATED FATTY ACIDS; SENSORY CHARACTERISTICS; YOGHURT;

SENSORY ANALYSIS;

EID: 84992298976     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2016.03.017     Document Type: Article

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