Microalgae have demonstrated potential to meet the population's need for a more
sustainable food supply, specifically with respect to protein demand. These promising …

Global population is estimated to reach about 9.22 billion by 2075. The increasing
knowledge on the relationship between food biochemistry and positive health gives an …

Microalgae are known as a rich source of bioactive compounds which exhibit different
biological activities. Increased demand for sustainable biomass for production of important …

Consumer interest in protein rich diets is increasing, with more attention being paid to the
protein source. Despite the occurrence of animal proteins in the human diet, non-animal …

As a result of their nutritive values, algae have been used as a food resource for centuries,
and there is a growing interest to use them as enrichment ingredients in food products …

In house cultivated Spirulina powder was incorporated at 2 to 15% concentrations to enrich
pasta prepared from semolina. Spirulina incorporation led to development of green color …

Phycocyanin is a blue natural food colorant with multiple health benefits. Here we propose
an efficient phycocyanin extraction method from Arthrospira platensis from Mexico. Three …

Microalgae are unicellular microorganisms that can be rich in proteins and are therefore a
valuable ingredient in different foods. So far microalgae are mainly utilized in foods in low …

Algae are a source of functional ingredients, with a large spectrum of healthy and functional
compounds. Therefore, this study aimed to provide an overview on commercialized food and …

The consumption of foods functionalized with spirulina might have positive health effects.
However, spirulina-based food products are usually associated with unpleasant flavor and …