Comparative study of the impact of the cooking on meat analogues enriched with fresh or dried microbial biomass (Arthrospira platensis)

De Rijdt, Mathieu; Verhaegen, Jeanne; Haubruge, Eric; Goffin, Dorothée

Poster (Scientific congresses and symposiums)

Comparative study of the impact of the cooking on meat analogues enriched with fresh or dried microbial biomass (Arthrospira platensis)

De Rijdt, Mathieu; Verhaegen, Jeanne; Haubruge, Eric et al.

2023 • Symposium : Dietary Protein for human heallth

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https://hdl.handle.net/2268/308428

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Keywords :

Biomasse; spirulina; protein; quality; cooking

Disciplines :

Food science

Author, co-author :

De Rijdt, Mathieu ; Université de Liège - ULiège > Département GxABT > Chemistry for Sustainable Food and Environmental Systems (CSFES)

Verhaegen, Jeanne ; Université de Liège - ULiège > Département GxABT > Chemistry for Sustainable Food and Environmental Systems (CSFES)

Haubruge, Eric ; Université de Liège - ULiège > GxABT : Services généraux du site > Site GxABT - Gestion de site

Goffin, Dorothée ; Université de Liège - ULiège > Département GxABT ; Université de Liège - ULiège > Département GxABT > Chemistry for Sustainable Food and Environmental Systems (CSFES)

Language :

English

Title :

Comparative study of the impact of the cooking on meat analogues enriched with fresh or dried microbial biomass (Arthrospira platensis)

Publication date :

15 September 2023

Event name :

Symposium : Dietary Protein for human heallth

Event date :

14 - 16 Septembre 2023

Audience :

International

Available on ORBi :

since 04 November 2023

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