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Analysis of cooking quality, nutritional and organoleptic characteristics of pasta enriched with fresh and dried microbial biomass

• Authors : Verhaegen, Jeanne; De Rijdt, Mathieu; Haubruge, Eric

Subjects: Microalgae; fresh microbiobial biomass; protein-rich alternatives

• Source: AlgaEurope 2023, Prague, Czechia [CZ], 11/12/2023 - 15/12/2023

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

• Authors : De Rijdt, Mathieu; Verhaegen, Jeanne; Haubruge, Eric

Subjects: Biomasse; spirulina; protein

• Source: Symposium : Dietary Protein for human heallth, 14 - 16 Septembre 2023

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Impact of cooking and species on intestinal fermentation patterns of vegetables in a humanized in vitro model of the gastro-intestinal tract

• Authors : Kalala Bolokango, Gaetan; Kambashi Mutiaka, Bienvenu; Njeumen Lemotio, Georges Patrick ...

Subjects: vegetables; cooking; speciesinternational

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The Effect of Cooking Food on Fires from Solid Fuels vs Electricity, Gas and Paraffin on Levels of Dioxins and PCBs in a South African Population

• Authors : Pieters, R; Focant, Jean-François; Centre Interfacultaire d'Analyse des Résidus en Traces - CART, research center

Subjects: dioxins; cooking; South Africa

• Source: Organohalogen Compounds, 74, 1316-1319. Vienna, Austria: Federal Environmental Agency (2012).

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