Sónia P. M. Ventura

Gracilaria gracilis Aqueous Extract and White Chlorella as Functional Ingredients in Yogurt: Effects on Quality, Nutritional and Physicochemical Properties

The growing demand for functional foods has increased interest in natural ingredients with nutritional and bioactive properties for dairy applications. This study evaluated Gracilaria gracilis (G. gracilis) aqueous extract and White Chlorella as functional ingredients in yogurt....

Scaling the blue gold: process challenges and scale-up constraints in fish skin-derived collagen bioproducts

Collagen is a widely studied biomacromolecule valued for its biocompatibility, low cytotoxicity, and high water-binding capacity, enabling its use across food, cosmetic, nutraceutical, and biomedical sectors. Fish processing by-products, such as skin and scales, offer a rich and...