Development of powdered food with the addition of Spirulina for food supplementation of the elderly population
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- 作者：Thaisa Duarte Santos ; Bá ; rbara Catarina Bastos de Freitas ; Juliana Botelho Moreira ; Kellen Zanfonato ; Jorge Alberto Vieira Costa ; jorgealbertovc@terra.com.br" class="auth_mail" title="E-mail the corresponding author
- 关键词：Microalgal biomass ; Nutritional deficiency ; Protein ; Shake for the elderly
- 刊名：Innovative Food Science & Emerging Technologies
- 出版年：2016
- 出版时间：October 2016
- 年：2016
- 卷：37
- 期：part_PB
- 页码：216-220
- 全文大小：338 K
文摘
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The Spirulina shake contributes to the energy and nutrient requirements of elderly.
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Incorporation of microalgae does not influence the acceptance of the product.
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The shelf life of products with Spirulina is 19 months.