Design and Characterization of a Cheese Spread Incorporating
Osmundea pinnatifida
antidiabetic
antihypertensive
antioxidant
food
microbiological quality
prebiotic
whey cheese
yogurt
Journal
Foods (Basel, Switzerland)
ISSN: 2304-8158
Titre abrégé: Foods
Pays: Switzerland
ID NLM: 101670569
Informations de publication
Date de publication:
01 Feb 2023
01 Feb 2023
Historique:
received:
25
11
2022
revised:
26
01
2023
accepted:
27
01
2023
entrez:
11
2
2023
pubmed:
12
2
2023
medline:
12
2
2023
Statut:
epublish
Résumé
Marine algae have been emerging as natural sources of bioactive compounds, such as soluble dietary fibers and peptides, presenting special interest as ingredients for functional foods. This study developed a cheese spread incorporating red seaweed
Identifiants
pubmed: 36766140
pii: foods12030611
doi: 10.3390/foods12030611
pmc: PMC9914413
pii:
doi:
Types de publication
Journal Article
Langues
eng
Subventions
Organisme : Fundação para a Ciência e Tecnologia
ID : IF/00588/2015
Organisme : Fundação para a Ciência e Tecnologia
ID : CEECIND/00520/2017/CP1404/CT0001
Organisme : Fundação para a Ciência e Tecnologia
ID : UIDB/50016/2020
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