کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
9487408 | 1628493 | 2005 | 5 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Fat mimetic capacity of Chlorella vulgaris biomass in oil-in-water food emulsions stabilized by pea protein
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موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
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چکیده انگلیسی
In this work, the capacity of the biomass of the microalga Chlorella vulgaris (which has been widely used as a food supplement) as a fat mimetic, and its emulsifier ability, was evaluated. Pea protein emulsions with C. vulgaris addition (both green and orange - carotenogenic) were prepared at different protein and oil contents. The rheological properties of the respective food emulsions were measured in terms of the viscoelastic properties and steady state flow behaviour and texture properties. It was observed that the two microalgal forms evidenced a fat mimetic capacity in these emulsions, the performance of the green stage of this C. vulgaris organism was significantly (p < 0.05) better than the orange stage.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Research International - Volume 38, Issues 8â9, OctoberâNovember 2005, Pages 961-965
Journal: Food Research International - Volume 38, Issues 8â9, OctoberâNovember 2005, Pages 961-965
نویسندگان
A. Raymundo, L. Gouveia, A.P. Batista, J. Empis, I. Sousa,