Sonia Barroso
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Use of Chlorella vulgaris Lipidic Extracts in the Development of Healthier Pastry Products with Reduced Fat Contents
All articles published by MDPI are made immediately available worldwide under an open access license. No special permission is required to reuse all or part of the article published by MDPI, including figures and tables. For articles published under an open access Creative Common CC BY license, any part of the article may be reused without permission provided that the original article is clearly cited. For more information, please refer to https://www.mdpi.com/openaccess.
Application of microalgae as natural colorant for pastry and confectionary products
1 INTRODUCTION The modern consumer has been pushing for foods with healthier and cleaner labels, driving the search for novel natural sources of ingredients/compounds able to compete with the synthetic food additives. Color is one of the most impactful characteristics of foods and can play the deciding card on the moment of the choice to purchase and eat, because color sends important cues about the expected flavor/taste and safety of the products (Spence, 2015).
Extraction of Antioxidants from Brown Macroalgae Fucus spiralis
All articles published by MDPI are made immediately available worldwide under an open access license. No special permission is required to reuse all or part of the article published by MDPI, including figures and tables. For articles published under an open access Creative Common CC BY license, any part of the article may be reused without permission provided that the original article is clearly cited. For more information, please refer to https://www.mdpi.com/openaccess.
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