ARTÍCULOS MICROALGAS EN ALIMENTACIÓN HUMANA. PRODUCTOS

 

Use of dried microalgal biomasses to stimulate acid production and growth of Lactobacillus plantarum and Enterococcus faecium in milk

B. Gyenis, J. Szigeti, N. Molnár & L. Varga (2005). Acta Agraria Kaposváriensis 9(2): 53-59

 

Chlorella vulgaris and Haematococcus pluvialis biomass as colouring and antioxidant in food emulsions

L. Gouveia, A. Raymundo, A.P. Batista, I. Sousa & J. Empis (2006). Eur Food Res Technol (2006) 222(2): 362–367.

 

Functional biscuits with PUFA-ω3 fromIsochrysis galbana

L.Gouveia, C. Coutinho, E. Mendonc¸  A.P. Batista, I. Sousa, N.M. Bandarra & A. Raymundo (2008). Journal of the Science of Food and Agriculture J Sci Food Agric.

 

Chlorella vulgaris biomass used as colouring source in traditional butter cookies.

L. Gouveia, A.P. Batista, A. Miranda, J. Empis  & A. Raymundo. (2007). Innovative Food Science & Emerging Technologies 8 (3): 433–436.

 

Spirulina maxima and Diacronema vlkianum microalgae in vegetable gelled desserts.

L. Gouveia, A.P. Batista, A. Raymundo & N. Bandarra (2008). Nutrition & Food Science 38(5): 492-501.

 

Probiotic Efficiency of Spirulina platensis -Stimulating Growth of Lactic Acid Bacteria

D. Bhowmik, J. Dubey and S. Mehra (2009).  World Journal of Dairy & Food Sciences 4 (2): 160-163.

 

Incorporation of Chlorella vulgaris and Spirulina maxima biomass in pasta products. Part 1: Preparation and evaluation.

M. Fradique, A. P. Batista M.C. Nunes, L. Gouveia, N.M. Bandarra & Anabela Raymundo.  2010).  J Sci Food Agric; 90: 1656–1664.

 

Marine foods as functional ingredients in bakery and pasta products

S.U. Kadam & P. Prabhasankar (2010). Food Research International 43: 1975–1980.

 

Effects of Chlorella vulgaris and Arthrospira platensis addition on viability of probiotic  bacteria in yogurt and its biochemical properties

H. Beheshtipour, A.M. Mortazavian, P. Haratian & K. Khosravi Darani (2012). Eur Food Res Technol 235(4):719–728.

 

Isochrysis galbana and Diacronema vlkianum biomass incorporation in pasta products as PUFA’s source

M. Fradique, A. P. Batista, M. C. Nunes, L. Gouveia, N. M. Bandarra & A. Raymundo (2013).  Food Science and Technology 50 (2013) 312e319.

 

Supplementation of Spirulina platensis and Chlorella vulgaris Algae into Probiotic  Fermented Milks

H. Beheshtipour, A. M. Mortazavian, R. Mohammadi, S. Sohrabvandi & K. Khosravi-Darani (2013). Comprehensive Reviews in Food Science and Food Safety. Vol.12.