Microalgae as novel ingredients for the formulation of food products

Abstract

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.