Accelerating New Food Product Design and Development

Beckley, Jacqueline H.; Foley, Michele; Topp, Elizabeth J.; Huang, J. C.; Prinyawiwatkul, Witoon

doi:10.1002/9780470277621

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Baked Goods1

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Cited by 6 publications

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“…The addition of natural ingredients, exhibiting functional properties and providing specific health benefits beyond traditional nutrients, to baked goods is a very attractive way to design new food products. This niche market presently shows pronounced growth, making research into this field of value (Beckley et al, 2007;. Introduction │35…”

Section: Baked Goodsmentioning

confidence: 99%

Microalgae as novel ingredients for the formulation of food products

Uribe-Wandurraga¹,

Natalia²

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Resumen and Resum 11 Chapter 1. Introduction, research objectives and thesis outline 19 Chapter 2. Effect of microalgae addition on mineral content, colour and mechanical properties of breadsticks 53 Chapter 3. In vitro bioaccessibility of minerals from microalgaeenriched cookies 73 Chapter 4. Microalgae fortification of low-fat oil-in-water food emulsions: an evaluation of the physicochemical and rheological properties 95 Chapter 5. Influence of microalgae addition in formulation on colour, texture, and extrusion parameters of corn snacks Chapter 6. Effect of microalgae (Arthrospira platensis and Chlorella vulgaris) addition on 3D printed cookies Chapter 7.

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Section: Baked Goodsmentioning

confidence: 99%