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Anabela Raymundo

Researcher at Instituto Superior de Agronomia

Publications -  124
Citations -  3878

Anabela Raymundo is an academic researcher from Instituto Superior de Agronomia. The author has contributed to research in topics: Chemistry & Biology. The author has an hindex of 29, co-authored 94 publications receiving 2868 citations. Previous affiliations of Anabela Raymundo include Instituto Piaget & Technical University of Lisbon.

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Comparison of microalgal biomass profiles as novel functional ingredient for food products

Ana Paula Batista, +4 more
- 01 Mar 2013 - 
TL;DR: Screening the chemical composition and thermogravimetry properties of five microalgae species with potential application in the food industry found that the carotenogenic C. vulgaris and H. pluvialis showed a higherCarotenoid content, higher fat, low protein and better resistance to thermal treatment.

Microalgae in novel food products

Isabel Sousa, +4 more
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Comparison of physicochemical properties of new ionic liquids based on imidazolium, quaternary ammonium, and guanidinium cations

Prashant S. Kulkarni, +5 more
- 15 Oct 2007 - 
TL;DR: The features of the solid-liquid phase transition were analyzed, namely the glass transition temperature and the heat capacity jump associated with the transition from the non-equilibrium glass to the metastable supercooled liquid.
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Incorporation of Chlorella vulgaris and Spirulina maxima biomass in pasta products. Part 1: Preparation and evaluation.

Mónica Fradique, +7 more
- 15 Aug 2010 - 
TL;DR: Microalgae pastas presented very appellative colours, such as orange and green, similar to pastas produced with vegetables, with nutritional advantages, showing energetic values similar to commercial pastas.
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Microalgae biomass as an alternative ingredient in cookies: Sensory, physical and chemical properties, antioxidant activity and in vitro digestibility

Ana Paula Batista, +9 more
- 01 Sep 2017 - 
TL;DR: Microalgae can be regarded as an alternative and promising food ingredient due to their nutritional composition, richness in bioactive compounds, and because they are considered a sustainable protein source for the future.