Development of High-Protein Vegetable Creams by Using Single-Cell Ingredients from Some Microalgae Species

por Fatma Boukid, Josep Comaposada, Albert Ribas-Agustí, Massimo Castellari
Publicado 2021

Vegan Alternatives to Processed Cheese and Yogurt Launched in the European Market during 2020: A Nutritional Challenge?

por Fatma Boukid, Melisa Lamri, Basharat Nabi Dar, Marta Garron, Massimo Castellari
Publicado 2021

Nanotechnology as a Processing and Packaging Tool to Improve Meat Quality and Safety

por Melisa Lamri, Tanima Bhattacharya, Fatma Boukid, Imene Chentir, Amira Leila Dib, Debashrita Das, Djamel Djenane, Mohammed Gagaoua
Publicado 2021