| Autor: |
Coleman, Bert, Van Poucke, Christof, Dewitte, Bavo, Ruttens, Ann, Moerdijk-Poortvliet, Tanja, Latsos, Christos, De Reu, Koen, Blommaert, Lander, Duquenne, Barbara, Timmermans, Klaas, van Houcke, Jasper, Muylaert, Koenraad, Robbens, Johan |
| Přispěvatelé: |
De Witte, Bavo, Robbens, Johan, Van Poucke, Christof, Muylaert, Koenraad |
| Jazyk: |
angličtina |
| Rok vydání: |
2022 |
| Předmět: |
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| Popis: |
In this doctoral research the effect of different downstream processes on the palatability of microalgae biomass is investigated. A better understanding on the taste, aroma, texture and colour of microalgae products is needed to increase the consumer acceptance. The obtained microalgae products are intended to have food and/or feed purposes. The downstream processes will include different cultivation and drying techniques, storage and cell disruption techniques. ispartof: FUTURE FOODS vol:5 nrpages: 13 status: published |
| Databáze: |
OpenAIRE |
| Externí odkaz: |
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