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Harnessing Gracilaria gracilis: Bioactive Potential for Sustainable Innovation

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Pasta Production Using Gracilaria gracilis, Nutritional Evaluation, and Sensory Evaluation (Video) | JoVE

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Biologie

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Journal JoVE Biologie

Pasta Production Using Gracilaria gracilis, Nutritional Evaluation, and Sensory Evaluation

Pasta Production Using Gracilaria gracilis, Nutritional Evaluation, and Sensory Evaluation (Video) | JoVE

Harnessing Gracilaria gracilis: Bioactive Potential for Sustainable Innovation

DOI:

10.3791/200803-v

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04:26 min

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November 21, 2023

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Alice Martins, Filipa R Pinto, Sónia Barroso, Tatiana Pereira, Teresa Mouga, Clélia Afonso, Marta V Freitas², Susete Pinteus, Rui Pedrosa, Maria M Gil

¹MARE-Marine and Environmental Sciences Centre/ARNET-Aquatic Research Network, ESTM,Polytechnic University of Leiria, ²MARE-Marine and Environmental Sciences Centre/ARNET-Aquatic Research Network, Department of Life Sciences,University of Coimbra

Tags

Pasta Production Gracilaria Gracilis Nutritional Evaluation Sensory Evaluation Rice Flour Chlorella Vulgaris Extrusion Drying Vacuum Sealing Fiber Analysis Fatty Acid Profile Moisture Content Ash Content Consumer Acceptance

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