With a growing global population and the resulting pressure on natural resources, the
supply of high-value protein has become increasingly limited. The rise of environmental and …

Microalgae are receiving increased attention in the food sector as a sustainable ingredient
due to their high protein content and nutritional value. They contain up to 70% proteins with …

Abstract Background Cyanobacterium such as Spirulina (Limnospira) afford a high protein
alternative when incorporated into food products over natural resources through sustainable …

As the world's population and income levels continue to rise, there is a substantial increase
in the demand for meat, which poses significant environmental challenges due to large …

Combining plant-based proteins with valuable algae-based proteins offers a solution to
various social, economic and environmental challenges, contributing to a more sustainable …

The physiochemical, textural and nutritional properties of novel extrudates generated from
various kinds of rice and legume (beans) varieties were comprehensively evaluated and …

The introduction of food analogues into our society has been driven by the evolving
lifestyles, ethical perspectives, and health concerns of contemporary times. However, as a …

Tot i que la carn és un aliment molt nutritiu que sempre ha estat lligat a la humanitat, en els
últims anys hi ha hagut un seguit de factors demogràfics, ètics, mediambientals i de salut …

Abstract Article Information Hybridization is the crossing between two divergent lineage
genomes that give offspring harboring an admixture of both parental strains. This study …