Zobrazeno 1 - 8
of 8
pro vyhledávání: '"Simon Van De Walle"'
Protein Quality and Protein Digestibility of Vegetable Creams Reformulated with Microalgae Inclusion
Autor:
Barbara Prandi, Fatma Boukid, Simon Van De Walle, Sara Cutroneo, Josep Comaposada, Geert Van Royen, Stefano Sforza, Tullia Tedeschi, Massimo Castellari
Publikováno v:
Foods, Vol 12, Iss 12, p 2395 (2023)
Microalgae are considered a valuable source of proteins that are used to enhance the nutritional value of foods. In this study, a standard vegetable cream recipe was reformulated through the addition of single-cell ingredients from Arthrospira platen
Externí odkaz:
https://doaj.org/article/7b5e6ccee5e147d5b67815f6867e1e2c
Autor:
Benjamin Schmid, Sofia Navalho, Peter S. C. Schulze, Simon Van De Walle, Geert Van Royen, Lisa M. Schüler, Inês B. Maia, Carolina R. V. Bastos, Marie-Christin Baune, Edwin Januschewski, Ana Coelho, Hugo Pereira, João Varela, João Navalho, Alexandre Miguel Cavaco Rodrigues
Publikováno v:
Foods, Vol 11, Iss 13, p 1873 (2022)
Microalgae are considered a promising resource of proteins, lipids, carbohydrates, and other functional biomolecules for food and feed markets. Competitive drying solutions are required to meet future demands for high-quality algal biomass while ensu
Externí odkaz:
https://doaj.org/article/26cbcd7a3e4c47acaa46b6f792732ad3
Protein Quality and Protein Digestibility of Vegetable Creams Reformulated with Microalgae Inclusion
Autor:
Castellari, Barbara Prandi, Fatma Boukid, Simon Van De Walle, Sara Cutroneo, Josep Comaposada, Geert Van Royen, Stefano Sforza, Tullia Tedeschi, Massimo
Publikováno v:
Foods; Volume 12; Issue 12; Pages: 2395
Microalgae are considered a valuable source of proteins that are used to enhance the nutritional value of foods. In this study, a standard vegetable cream recipe was reformulated through the addition of single-cell ingredients from Arthrospira platen
Autor:
Simon Van De Walle, Keshia Broucke, Marie-Christin Baune, Nino Terjung, Geert Van Royen, Fatma Boukid
Microalgae are booming as a sustainable protein source for human nutrition and animal feed. Nevertheless, certain strains were reported to have robust cell walls limiting protein digestibility. There are several disruption approaches to break down th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::df80a95a6af78c4db9de849749d1557b
Autor:
Prandi, Barbara, Boukid, Fatma, Van De Walle, Simon, Cutroneo, Sara, Comaposada, Josep, Van Royen, Geert, Sforza, Stefano, Tedeschi, Tullia, Castellari, Massimo
Publikováno v:
Foods; Jun2023, Vol. 12 Issue 12, p2395, 13p
Autor:
Schmid, Benjamin, Navalho, Sofia, Schulze, Peter S. C., Van De Walle, Simon, Van Royen, Geert, Schüler, Lisa M., Maia, Inês B., Bastos, Carolina R. V., Baune, Marie-Christin, Januschewski, Edwin, Coelho, Ana, Pereira, Hugo, Varela, João, Navalho, João, Cavaco Rodrigues, Alexandre Miguel
Publikováno v:
Foods; Jul2022, Vol. 11 Issue 13, p1873-N.PAG, 20p
Autor:
Gerber, David J.
Publikováno v:
Journal of Antitrust Enforcement; Apr2018, Vol. 6 Issue 1, p5-24, 20p