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Journal
/
Biology
/
Harnessing
Gracilaria gracilis
: Bioactive Potential for Sustainable Innovation
/
Incorporation d’extrait d’algues dans le yogourt et évaluation de la stabilité de la couleur
JoVE Journal
Biology
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JoVE Journal
Biology
Incorporation of Seaweed Extract in Yogurt and Color Stability Evaluation
Please note that all translations are automatically generated.
Click here for the English version.
Incorporation d’extrait d’algues dans le yogourt et évaluation de la stabilité de la couleur
Harnessing
Gracilaria gracilis
: Bioactive Potential for Sustainable Innovation
DOI:
10.3791/200804-v
•
01:48 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
Seaweed Extract
Gracilaria Gracilis
Sodium Phosphate Buffer
Ammonium Sulfate
Dialysis
Freeze Drying
Yogurt
Color Stability
Colorimeter
Storage
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