Optimizing Spirulina platensis, Chlorella vulgaris microalgae and curcumin application in functional cheese production and investigating its physicochemical properties and sensory evaluation by RSM - Jalili, Shirin; Aryan, Sina; Mousavinezhad, Seyed Amin; Moeini, Hedieh; Dehnad, Danial (Journal of food measurement & characterization, 2024)
Keywords: Additives; Adipose tissue; Algae; antioxidant activity; Antioxidants; Aquatic microorganisms; Arthrospira platensis; Cell viability; Cheese; cheesemaking; cheeses; Chemistry; Chemistry and Materials Science; Chemistry/Food Science; Chlorella; Chlorella vulgaris; Curcumin; Cyanobacteria; Cytotoxicity; Dairy products; Engineering; Enrichment; Food Science; humans; Iron; Mesenchymal stem cells; Microalgae; Original Paper; Phenolic compounds; Phenols; Physicochemical properties; Raw materials; Sensory evaluation; Spirulina platensis; staple foods; Stem cells; synergism; Synergistic effect; viability assays; Cell viability; Curcumin; Iron; Antioxidant activity