Marine foods as functional ingredients in bakery and pasta products
By S. Kadam, P. Prabhasankar. 2010
274 citations recorded by the source corpus.
Subfields: Aquatic Science, Molecular Biology, Renewable Energy, Sustainability and the Environment
View Paper: https://www.semanticscholar.org/paper/7552fe08ffa8444f57365afadd8128a3333d4cf8
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In Aquatic Science
In Molecular Biology
In Renewable Energy, Sustainability and the Environment
Citations in the corpus
- Flax and flaxseed oil: an ancient medicine & modern functional food (2014, background): “The wide consumption of bakery products makes them ideally suited for fortification as foods for the daily consumption as well as those used for clinical trials (Kadam and Prabhasankar 2010).”
- Red and green macroalgae for fish and animal feed and human functional food development (2016, background): “The design of functional foods based on the incorporation of macroalgae has been carried out in bakery and pasta products.((91)) Recent studies included different seaweed species at different concentrations in pasta products.”
- Marine Bioactives as Functional Food Ingredients: Potential to Reduce the Incidence of Chronic Diseases (2011, background): “It is also believed that, as people become increasingly aware of the association between diet and good health, the consumption of fishery products will most likely increase [8].”