Sensory chemistry of Spirulina: unveiling trends and innovations in aromatic volatile organic compound biosynthesis in off-flavors and odor mitigation strategies
A Shahid, Z Fan, K Su, A Zhao, MA Mehmood… - Trends in Food Science …, 2025 - Elsevier
Background Revolutionary transformation in dietary preferences fueled a burgeoning
interest in functional/innovative foods. Spirulina (Arthrospira platensis and Arthrospira …
interest in functional/innovative foods. Spirulina (Arthrospira platensis and Arthrospira …
Exploring Sustainable Aquafeed Alternatives with a Specific Focus on the Ensilaging Technology of Fish Waste
A Maksimenko, L Belyi, A Podvolotskaya, O Son… - Fermentation, 2024 - mdpi.com
The global increase in population has placed significant pressure on food security, leading
to the emergence of aquaculture as a vital source of aquatic foods. However, rising costs …
to the emergence of aquaculture as a vital source of aquatic foods. However, rising costs …
[HTML][HTML] Solid-state anaerobic fermentation of crayweed (Phyllospora comosa) biomass for nutrient stabilisation
The temperate Australian brown seaweed value chains and value chain developments
necessitates sufficient characterisation of seaweed compositional changes imparted during …
necessitates sufficient characterisation of seaweed compositional changes imparted during …
Bioactivity of Microencapsulated Cell-Free Supernatant of Streptococcus thermophilus in Combination with Thyme Extract on Food-Related Bacteria
The bioactive properties of the combination of microencapsulated cell-free supernatant
(CFS) from Streptococcus thermophilus and thyme extract on food-related bacteria …
(CFS) from Streptococcus thermophilus and thyme extract on food-related bacteria …
[HTML][HTML] Investigating the impact of pasteurization on the bioactive-rich potential of psyllium and spirulina in a concentrated beverage
KF de Paiva, LL Sousa, MP Cavalcante, SL Barros… - Measurement: Food, 2024 - Elsevier
This study aimed to develop a concentrated" Detox" drink rich in bioactive compounds, using
pineapple, kale, mint, spinach, lemon, psyllium and spirulina as main ingredients. A base …
pineapple, kale, mint, spinach, lemon, psyllium and spirulina as main ingredients. A base …
Improved oxidative stability of functional oils with Spirulina enhanced by probiotic fermentation and encapsulation
The bioavailability of Arthrospira platensis as an antioxidant in fish oil after fermentation and
microencapsulation process was investigated in this study. Unfermented and fermented A …
microencapsulation process was investigated in this study. Unfermented and fermented A …
Optimization of maltodextrin coating for masking to maintain the characteristic of Spirulina powder using the Box-Behnken design: A Response Surface Methodology …
H Prasetiyo, S Purwaningsih… - BIO Web of …, 2024 - bio-conferences.org
Masking or encapsulating spirulina has been widely used to overcome unpleasant flavours
and aromas. Masking procedures, including rehydration, mixing, and heating, might impact …
and aromas. Masking procedures, including rehydration, mixing, and heating, might impact …