Microalgae vegetable creams characterization
Physicochemical analysis (water activity and content, color measurements, consistency, rheological properties,ºBrix, syneresis, pH), nutritional properties and sample description/formulation of vegetable creams enriched with 4 different types of microalgae (Chlorella vulgaris, Spirulina, Nannochloro...
| Autores: | , , , , |
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| Tipo de recurso: | conjunto de datos |
| Fecha de publicación: | 2024 |
| País: | España |
| Institución: | Consorci de Serveis Universitaris de Catalunya (CSUC) |
| Repositorio: | CORA.Repositori de Dades de Recerca |
| OAI Identifier: | oai:dnet:cora.rdr____::3002b3df33ffc608449dc855e649d537 |
| Acceso en línea: | https://doi.org/10.34810/DATA1391 |
| Access Level: | acceso abierto |
| Palabra clave: | Agricultural Sciences Viscosity Colour Nutritional labelling Spirulina Chlorella Tetraselmis Nannochloropsis Nutrition claims Vegan Vegetable creams Microalgae |
| Sumario: | Physicochemical analysis (water activity and content, color measurements, consistency, rheological properties,ºBrix, syneresis, pH), nutritional properties and sample description/formulation of vegetable creams enriched with 4 different types of microalgae (Chlorella vulgaris, Spirulina, Nannochloropsis oceanica and Tetraselmis chui) at two different inclusion levels (1.5 and 3%). |
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