COMPARATIVE STUDY OF THE IMPACT OF OVEN BAKING ON MEAT ANALOGUES ENRICHED WITH FRESH OR AIR-DRIED SPIRULINA BIOMASS (Arthrospira platensis)

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

Poster (Scientific congresses and symposiums)

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

2024 • 22nd World Congress of Food Science and Technology

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Keywords :

Spirulina; meat Analogue; Fresh Biomass

Disciplines :

Food science

Author, co-author :

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

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 OVEN BAKING ON MEAT ANALOGUES ENRICHED WITH FRESH OR AIR-DRIED SPIRULINA BIOMASS (Arthrospira platensis)

Publication date :

08 September 2024

Event name :

22nd World Congress of Food Science and Technology

Event organizer :

IUFoST
AITA

Event place :

Rimini, Italy

Event date :

08 Septembre 2024

Audience :

International

Available on ORBi :

since 22 September 2025

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