Browsing by Subject "Pa"

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Bioavailability of carotenoids incorporated into processed foods: bread and mayonnaise

Fort Zaragoza, Mariona (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 ...
Mejora de las características tecnológicas y de los perfiles sensorial y nutricional de un producto de panificación mediante la formulación con aceite de oliva virgen

Gimeno Montoya, Maria Teresa (Universitat de Lleida, 2013-01-31)
Potential of the microalgae Nannochloropsis and Tetraselmis for being used as innovative ingredients in baked goods

Lafarga, Tomás; Mayre, Erika; Echeverría Cortada, Gemma; Viñas Almenar, Inmaculada; Villaró, Silvia; Acién Fernández, Francisco Gabriel; Castellari, Massimo; Aguiló-Aguayo, Ingrid (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 ...