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Journal
/
Biology
/
Harnessing
Gracilaria gracilis
: Bioactive Potential for Sustainable Innovation
/
Gracilaria gracilis
を用いたパスタ製造、栄養評価、官能評価
JoVE Journal
Biology
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JoVE Journal
Biology
Pasta Production Using
Gracilaria gracilis
, Nutritional Evaluation, and Sensory Evaluation
Please note that all translations are automatically generated.
Click here for the English version.
Gracilaria gracilis
を用いたパスタ製造、栄養評価、官能評価
Harnessing
Gracilaria gracilis
: Bioactive Potential for Sustainable Innovation
DOI:
10.3791/200803-v
•
04:26 min
•
November 21, 2023
•
Alice Martins
,
Filipa R Pinto
,
Sónia Barroso
,
Tatiana Pereira
,
Teresa Mouga
,
Clélia Afonso
,
Marta V Freitas
2
,
Susete Pinteus
,
Rui Pedrosa
,
Maria M Gil
1
MARE-Marine and Environmental Sciences Centre/ARNET-Aquatic Research Network, ESTM
,
Polytechnic University of Leiria
,
2
MARE-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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