Incorporation of Cyanobacteria and Microalgae in Yogurt: Formulation Challenges and Nutritional, Rheological, Sensory, and Functional Implications

Incorporation of Cyanobacteria and Microalgae in Yogurt: Formulation Challenges and Nutritional, Rheological, Sensory, and Functional Implications

This review presents an approach to the incorporation of cyanobacteria and microalgae in yogurts and explores their impact on the nutritional, rheological, sensory, and antioxidant qualities of these products. First, the yogurt market context and its relationship with nutritional quality are outline...

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Bibliographic Details
Main Authors: Rosana Correia Vieira Albuquerque, Carlos Eduardo de Farias Silva, Wanderson dos Santos Carneiro, Kaciane Andreola, Brígida Maria Villar da Gama, Albanise Enide da Silva
Format: Article
Language:English
Published: MDPI AG 2024-10-01
Series:Applied Microbiology
Subjects:
dairy industry
dairy products
<i>Spirulina platensis</i>
<i>Chlorella vulgaris</i>
nutritional quality
sensory and rheological characteristics
Online Access:https://www.mdpi.com/2673-8007/4/4/103
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