Effect of Microalgae Incorporation on Quality Characteristics and Functional and Antioxidant Capacities of Ready-to-Eat Fish Burgers Made from Common Carp (<i>Cyprinus carpio</i>)

Effect of Microalgae Incorporation on Quality Characteristics and Functional and Antioxidant Capacities of Ready-to-Eat Fish Burgers Made from Common Carp (<i>Cyprinus carpio</i>)

Microalgae have been used as natural ingredients to produce functional and nutritional food products. The impact of the addition of <i>Chlorella minutissima</i>, <i>Isochrysis galbana</i>, and <i>Picochlorum</i> sp. at concentrations of 0.5, 1, and 1.5% <i>w...

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Bibliographic Details
Main Authors: Ali Ben Atitallah, Faiez Hentati, Mouna Dammak, Bilel Hadrich, Imen Fendri, Mohamed-Ali Ayadi, Philippe Michaud, Slim Abdelkafi, Mohamed Barkallah
Format: Article
Language:English
Published: MDPI AG 2019-05-01
Series:Applied Sciences
Subjects:
burger fortification
microalgae
texture
polysaccharides
antioxidant activities
Online Access:https://www.mdpi.com/2076-3417/9/9/1830

Internet

https://www.mdpi.com/2076-3417/9/9/1830

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