Projecte llegit

Títol: Rheological characterization of freeze-dried microalgae for use in the food industry.

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Estudiant que ha llegit aquest projecte:

MOUNZER, JOSEPH (data lectura: 09-09-2024)
   Cerca aquest projecte a Bibliotècnica

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Tutor/a o Cotutor/a: SEPULCRE SANCHEZ, FRANCISCO LUIS

Departament: DEAB

Títol: Rheological characterization of freeze-dried microalgae for use in the food industry.

Data inici oferta: 07-02-2024      Data finalització oferta: 07-10-2024

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Estudis d'assignació del projecte:

MU MKET4FOOD+BIO
MU TECH4AGRI+FOOD

Lloc de realització:
EEABB

Segon tutor/a extern: Amira Haddara (Libanese University)

Paraules clau:
Ulva Ohnoi, Protein Quantification, NIR Spectroscopy, Sustainable Protein Source

Descripció del contingut i pla d'activitats:
It will determine how the addition of microalgae shreds affects the rheological properties of starch and mashed potatoes. The viscosity and luminance of these preparations will be characterized, and the feasibility of their use as food additives will be studied.

Overview (resum en anglès): This project is about the use of NIR spectroscopy to characterize protein in Ulva ohnoi

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