Brown Algae <i>Fucus vesiculosus</i> in Pasta: Effects on Textural Quality, Cooking Properties, and Sensorial Traits

Brown Algae <i>Fucus vesiculosus</i> in Pasta: Effects on Textural Quality, Cooking Properties, and Sensorial Traits

<i>Fucus vesiculosus</i> is a brown seaweed rich in iodine, fucoxanthin, and phlorotannins, all known to be bioactive compounds associated with health-promoting events. The enrichment of a staple food such as pasta with seaweed flour, could convey health benefits without changing eating...

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Bibliographic Details
Main Authors: Ana Ramalho Ribeiro, Tiago Madeira, Goreti Botelho, Diana Martins, Ricardo M. Ferreira, Artur M. S. Silva, Susana M. Cardoso, Rui Costa
Format: Article
Language:English
Published: MDPI AG 2022-05-01
Series:Foods
Subjects:
<i>Fucus vesiculosus</i>
pasta enrichment
sensory analysis
brown seaweed
pasta cooking quality
Online Access:https://www.mdpi.com/2304-8158/11/11/1561

Internet

https://www.mdpi.com/2304-8158/11/11/1561

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