Functional biscuits with PUFA‐ω3 from Isochrysis galbana
By L. Gouveia, C. Coutinho, E. Mendonça, A. P. Batista, I. Sousa, N. Bandarra, A. Raymundo. 2008
124 citations recorded by the source corpus.
Subfields: Aquatic Science, Nutrition and Dietetics, Renewable Energy, Sustainability and the Environment
View Paper: https://www.semanticscholar.org/paper/506451dd812bbe366199d89560b00f0ba75f7e73
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In Aquatic Science
In Nutrition and Dietetics
In Renewable Energy, Sustainability and the Environment
Citations in the corpus
- Algae in food and feed (2013, background): “In pigs ration, Yap et al. assumed the incorporation of even 33%, without negative symptoms (Gouveia et al., 2008b).”
- Algae as production systems of bioactive compounds (2015, background): “An example of functional food is biscuits enriched with omeg-3 fatty acids extracted from marine microalga Isochrysis galbana [64].”
- Microalgae biomass as an alternative ingredient in cookies: Sensory, physical and chemical properties, antioxidant activity and in vitro digestibility (2017, methodology): “The inclusion of microalgae biomass in cookies has been previously reported for coloring purposes with Chlorella vulgaris [7], omega-3 fatty acids supplementation with Isochrysis galbana [8], and antioxidant activity with Spirulina [11–12].”