As the global population continues to grow, the demand for dietary protein is rapidly
increasing, necessitating the exploration of sustainable and nutritious protein sources. Algae …

Microalgae are aquatic unicellular microorganisms and, although various species are
approved for human consumption, Arthrospira and Chlorella are the most widespread …

Bakery products, including bread, are important components of the diet of people all over the
world. One of the food industry's goals is to improve its quality in the context of healthiness …

Amaranth is an underutilized pseudocereal that can be used to supplement wheat flour (WF)
in order to improve the nutritional quality of bread. Bread digestibility is impacted by particle …

Spirulina (Arthrospira platensis) is a protein-rich source because it contains approximately
60% protein. Therefore, it has positive impacts on human health, including anti-diabetes …

The increasing interest in functional foods has led to research into nutraceutical sources,
which has resulted in the discovery of microalgae, particularly spirulina, as a promising …

To meet the criteria of modern extraction, it is essential to use solvents that simultaneously
reach the standards of green chemistry and allow the extraction of a wide spectrum of bio …

Algae contain high-quality proteins, dietary fiber, minerals, and phenolic compounds,
making them promising alternative ingredients. Since pasta is consumed worldwide, it can …

Spirulina (SP) is the commercial name of Arthrospira algae species, especially A. maxima
and A. platensis. This microalga has a unique composition of macro/micronutrients and is …

Recent breakthroughs emphasized the considerable potential of microalgae as a
sustainable protein source. Microalgae are regarded as a substitute for protein-rich foods …