Browsing by Subject "Pa"
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(2015)This project involved the analysis of samples from the CAROTFood study, which is investigating the bioavailability of carotenoids that have been incorporated into processed foods (bread and mayonnaise). The volunteers in ...
Potential of the microalgae Nannochloropsis and Tetraselmis for being used as innovative ingredients in baked goods (Elsevier, 2019-07)The potential use of the microalgae species Tetraselmis and Nannochloropsis was investigated for the production of functional breads and crackers. Optimum flour substitution levels were 2.5% for baked crackers and 1.0 or ...