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

Algal Research

Volumn 26, Issue , 2017, Pages 161-171

  Batista, Ana Paula ^a   Niccolai, Alberto ^b   Fradinho, Patrícia ^a   Fragoso, Solange ^a   Bursic, Ivana ^a   Rodolfi, Liliana ^b,c   Biondi, Natascia ^b   Tredici, Mario R ^b   Sousa, Isabel ^a   Raymundo, Anabela ^a  

^a INSTITUTO SUPERIOR DE AGRONOMIA   (Portugal)

^b UNIVERSITY OF FLORENCE   (Italy)

^c Fotosintetica and Microbiologica Srl   (Italy)

Author keywords

Antioxidants; Digestibility; Microalgae; Novel foods; Phenolics

Indexed keywords

EID: 85025134418     PISSN: 22119264     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.algal.2017.07.017     Document Type: Article

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